Karela ki sabzi for roti | Bitter gourd vegetable recipe

I had been to Delhi with my father for enquiring about my project work when I was completing ,my Masters in Computer Applications around 2003. It is one of my memorable trips with my father where I travelled parts of Delhi and Agra ,visited Taj Mahal. The hotel where we stayed in Pahar Gunj had this unique karela ki sabzi which I never had before . As Bengalis we are used to consume thinly sliced bitter gourd smeared in turmeric and salt and deep fried to be served with rice. This sabzi was with onions and served with parathas. I asked the hotel person who used to deliver the food at the room and got a rough recipe. After several trials and tries the dish now comes out to be quite delicious .The dish is spicy and the bitterness is camouflaged with the sweetness of onions.

Ingredients

• 2 bitter gourd thin slices made and chopped
• 1 lemon juice
• 2 cups finely sliced onions
• 4 to 6 garlic
• 2 to 4 cashew nuts chopped into small pieces
• 2 chopped green chilies
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tbsp. red chili powder
• 2 tomatoes pureed
• 1 cup milk
• 1/4 cup vegetable oil
• salt to taste

Preparation

• Marinate the bitter gourd with turmeric and salt and lemon juice for 30 minutes
• Squeeze the vegetables, drain water and wash them
• Heat oil.
• Fry the bitter gourds till tender in batches
• Fry onions till brown
• Add cashew nuts and fry
• Add chopped garlic
• Add the spice powders and sauté.
• Add tomato puree and fry till rawness disappears
• Add the bitter gourds and fry in low flame till it absorbs flavors and oil is seen at the sides.
• Add salt to taste
• Add milk and cover cook and the milk completely dries up.
• Add chopped green chilies and mix.
• Garnish with coriander leaves
• Serve with parathas

Print

Karela aur pyaz ki sabzi | Bitter gourd vegetable recipe

The dish is spicy and the bitterness is camouflaged with the sweetness of onions. You can serve with shallow fried or deep fried flat breads

Course Appetizer, Main Course

Cuisine Indian cuisine, North Indian

Keyword bitter gourd, karela, vegan, vegetarian

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Author indrani

Ingredients

Ingredients

• 2 bitter gourd thin slices made and chopped
• 1 lemon juice
• 2 cups finely sliced onions
• 4 to 6 garlic
• 2 to 4 cashew nuts chopped into small pieces
• 2 chopped green chilies
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tbsp. red chili powder
• 2 to matoes pureed
• 1 cup milk
• 1/4 cup vegetable oil
• salt to taste

Instructions

Preparation

1. Marinate the bitter gourd with turmeric and salt and lemon juice for 30 minutes
2. Squeeze the vegetables, drain water and wash them
3. Heat oil.
4. Fry the bitter gourds till tender in batches
5. Fry onions till brown
6. Add cashew nuts and fry
7. Add chopped garlic
8. Add the spice powders and sauté.
9. Add tomato puree and fry till rawness disappears
10. Add the bitter gourds and fry in low flame till it absorbs flavors and oil is seen at the sides.
11. Add salt to taste
12. Add milk and cover cook and the milk completely dries up.
13. Add chopped green chilies and mix.
14. Garnish with coriander leaves
15. Serve with parathas

Other recipes from the Web

karela sabzi | dry bitter gourd curry – Veg Recipes of India

Karela Besan Sabzi Recipe