Karela Kadhi
by Tarla Dalal

Another karela delicacy - an innovative calcium rich kadhi! Keep in mind however that the karelas must be well cooked before adding the curds and spices to remove most of its bitterness. Enjoy it unusual flavours.

This recipe has been viewed 53956 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Karela Kadhi recipe - How to make Karela Kadhi

1/4 cup finely chopped bitter gourd (karela)
1 cup low-fat curds (dahi)
2 tbsp besan (bengal gram flour)
1 tsp oil
1/2 cup finely chopped onions
1 tsp ginger-green chilli paste
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method

In a deep bowl, combine the curds, besan and 1½ cups of water, mix well and whisk till smooth and no lumps remain.
Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the bitter gourd and salt and cook on a medium flame for 2 to 3 minutes or till they are soft.
Add the ginger-green chilli paste and the besan-curd-water mixture, mix well and bring to a boil, while once in between.
Add the little salt and cook for 1 minute.
Serve hot garnished with the chopped coriander.