Karele ki sabzi

Karele ki sabzi is a traditional Indian dish made with bitter gourd (karela). It is a popular vegetable preparation in many Indian households. Karela, or bitter gourd, has a distinct bitter taste but is highly nutritious and known for its various health benefits.

To make karela ki sabzi, bitter gourds are usually sliced or chopped and cooked with a combination of spices and other ingredients. The bitterness of the vegetable is balanced with the flavors of spices to create a delicious and flavorful dish.

Karele ki sabzi is not only tasty but also considered beneficial for health. Bitter gourd is known for its potential to regulate blood sugar levels, improve digestion, boost immunity, and promote weight loss, among other benefits.

Here’s a simple recipe to make karela ki sabzi:

Ingredients for Karele ki sabzi:

• 4-5 medium-sized bitter gourds (karela)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium-sized onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 medium-sized tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon garam masala (optional)
• Fresh coriander leaves for garnishing 

Instructions for Karele ki sabzi:

1. Wash the bitter gourds and remove the ends. Slit them lengthwise and remove the seeds. Cut the bitter gourds into thin slices or small pieces.
2. Heat oil in a pan or kadhai over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add minced garlic and grated ginger. Sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Reduce the heat to low and add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute.
7. Add the sliced bitter gourd to the pan and mix well to coat them with the spices.
8. Cover the pan with a lid and cook on low heat for about 15-20 minutes or until the bitter gourd becomes tender. Stir occasionally to prevent sticking.
9. If desired, sprinkle garam masala over the cooked sabzi and mix well.
10. Garnish with fresh coriander leaves.
11. Serve Karele ki sabzi hot with roti, rice, or any Indian bread of your choice.

 

Tips

1. Choose fresh and firm bitter gourds: Look for bitter gourds that are fresh, firm, and vibrant green in color. Avoid ones that are overly ripe or have soft spots.
2. Remove the bitterness: Bitter gourd is naturally bitter, and if you prefer a milder taste, you can reduce the bitterness. To do this, slice the bitter gourds and rub them with salt. Let them sit for about 30 minutes, then rinse them thoroughly with water before using. This step helps to remove some of the bitterness.
3. Thinly slice or chop the bitter gourds: When preparing the bitter gourds, thinly slice them or chop them into small pieces. This will help them cook evenly and reduce their cooking time.
4. Pre-cook the bitter gourd: To speed up the cooking process, you can pre-cook the bitter gourd by blanching or parboiling them for a few minutes. This will help soften them before adding them to the main preparation.
5. Use spices to balance the bitterness: The key to a delicious karele ki sabji is balancing the bitterness of the bitter gourd with spices. Use a combination of spices like turmeric, coriander, red chili powder, and garam masala to enhance the flavor and offset the bitterness.
6. Sauté or fry the bitter gourd: Before adding the bitter gourd to the main dish, you can sauté or fry them separately in oil until they are slightly browned. This step helps to reduce the bitterness and adds a crispy texture to the dish.

Serving suggestion

1. Roti or Paratha: Serve Karele ki sabzi with freshly made roti or paratha (Indian bread). The sabji pairs well with the soft and fluffy texture of roti or the flaky and layered paratha.
2. Rice: Karele ki sabzi can be served with steamed basmati rice or jeera rice. The combination of the flavorful sabji and rice makes for a wholesome and satisfying meal.
3. Dal and Rice: Combine karela ki sabji with a lentil curry (dal) and rice. This classic combination of dal, rice, and sabji is a staple in many Indian households and offers a balanced and nutritious meal.
4. Kadhi and Rice: Serve karela ki sabji alongside kadhi (a yogurt-based curry) and rice. The tanginess of the kadhi complements the bitterness of the karela, creating a harmonious blend of flavors.
5. Indian Thali: Include Karele ki sabzi as part of an Indian thali, which consists of various dishes served on a platter. Along with the sabji, include other items like dal, rice, roti, yogurt, pickles, and papad to create a complete and diverse meal.

FAQs

Q: Can I use the frozen bitter gourd to make Karele ki sabzi?

A: While it’s best to use fresh bitter gourd for karela ki sabji, you can use frozen bitter gourd as well. However, keep in mind that frozen bitter gourd may have a slightly different texture compared to fresh ones. Thaw the frozen bitter gourd before using it in the recipe and adjust the cooking time as needed.

Q: Can I store leftover Karele ki sabzi?

A: Yes, you can store leftover Karele ki sabzi in an airtight container in the refrigerator for up to 2-3 days. Reheat it before serving. Keep in mind that the bitterness of the bitter gourd may become more pronounced after refrigeration.

Q: Can I freeze karela ki sabji?

A: It is not recommended to freeze Karele ki sabzi as bitter gourd tends to lose its texture and become mushy when frozen and thawed.

Q: Can I reduce the bitterness of bitter gourd in Karele ki sabzi?

A: Yes, you can reduce the bitterness of bitter gourd. One common method is to rub salt on sliced bitter gourds and let them sit for about 30 minutes. Then rinse the bitter gourd well with water before using it in the recipe. This step helps to remove some of the bitterness. However, if you enjoy the bitter taste, you can skip this step.

Yield: 4

Karele ki sabzi

Print

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 4-5 medium-sized bitter gourds (karela)
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium-sized onion, finely chopped
• 2-3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 2 medium-sized tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon garam masala (optional)
• Fresh coriander leaves for garnishing 

Instructions

1. Wash the bitter gourds and remove the ends. Slit them lengthwise and remove the seeds. Cut the bitter gourds into thin slices or small pieces.
2. Heat oil in a pan or kadhai over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and sauté until they turn golden brown.
4. Add minced garlic and grated ginger. Sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Reduce the heat to low and add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a minute.
7. Add the sliced bitter gourd to the pan and mix well to coat them with the spices.
8. Cover the pan with a lid and cook on low heat for about 15-20 minutes or until the bitter gourd becomes tender. Stir occasionally to prevent sticking.
9. If desired, sprinkle garam masala over the cooked sabzi and mix well.
10. Garnish with fresh coriander leaves.
11. Serve Karele ki sabzi hot with roti, rice, or any Indian bread of your choice.

Nutrition

Calories	620kcal
Carbohydrates	100gm
proteins	4g
sodium	21mg
potassium	73mg
sugar	76g
Vitamin A	50IU
Vitamin C	13mg
Fat	23g
Iron	1.5mg

Also, read:

• Paneer do pyaza recipe
• chicken chatpata recipe
• Oreo Mug Cake Recipe
• Paneer Dum Biryani Recipe
• Aloo paneer paratha recipe

 

follow us on instagram, facebook and youtube