Saturday, 17 December 2011

(Bitter Gourd) Karela Sabji

karela sabzi

Karela sabzi is a good travel food since it remains fresh for 2-3 days and tastes equally good both at room temperature and hot. People like me who have a liking for gourds will find karela sabji delicious with its slight bitter taste.
Recipe of karela sabji
250 grams karela (bitter gourd)
2-3 green chillies- slit lengthwise
1 tsp saunf (fennel powder)
Salt to taste
1/2 tsp turmeric powder
1 small kairi (raw mango/ aambi) - peeled and chopped
1/4 tsp red chilli powder
1 1/2 tbsp mustard oil or any other oil
1. Remove tips of karela. Make a slit in karela lengthwise but do not separate. Remove seeds. Cut them in thin rounds.
2. Heat 3 cups of water in a pan and add 1/2 tsp salt to it. Add karela pieces to the pan. Parboil them that is, till they are partially cooked and crisp tender. Strain them in a strainer and wash under running water.
3. Heat mustard oil in a non- stick pan up to the smoking point that is till vapors start coming out of it. Add cumin seeds. Lower heat and add karela pieces. Add salt and turmeric powder and mix well.
4. Turn the heat to medium and cook karela uncovered till they are somewhat crisp stirring occasionally.
5. Add green chillies, onion, raw mango, saunf, red chilli powder and mix. Cook till subji is cooked and karele become crisp. Turn off heat and serve karela sabzi with roti or paratha.

This dish can also be called karela masala or karela fry.

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