Karela / Bitter gourd sabzi

Ingredients 

5 medium Karela bitter gourd

 1 large Onion 

4  tbsp Oil 

1 tsp  Jeera /Cumin seeds 

 ¼ tsp  Hing optional

1 tbsp Red chili powder

1 tsp  Turmeric pdr

2 tsp Coriander powder and cumin powder (dhania jeera powder)

½ tsp  Garam masala 

Salt to taste

2 tbsp Sugar or Jaggery

1 tbsp Lemon juice or dry mango powder

2 tbsp Coriander optional

 

Instructions

• Scrape the skin of karelas using vegetable peeler or knife. If you wish to, you can also peel the skin.
• Wash under running water.
• Cut bitter squash into small pieces.
• Heat oil in a heavy bottom kadai, add the cumin seeds and hing, then sauté the onion about 4-5 minutes on medium heat or till golden brown.
• Now add bitter gourd slices or chopped karela and mix well.
• Add chili pdr, turmeric pdr, garam masala and ground cumin and coriander along with little salt.
• Stir well and cover the kadai/pan with a lid. You may add very little water (1-2 tablespoon) to create steam before covering the pan.
• Cook bitter gourd fry about 10-12 minutes on a slow flame.
• In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery/sugar and lemon juice.
• Mix well and cook 1-2 minutes more on low heat.
• Sprinkle coriander leaves and serve hot.

 

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