Wonderfully flavourful, this Onion and Karela Sabzi is perked up not just by the pungency of onions, but also by the aroma of roasted sesame seeds and the tanginess of amchur powder.
Together, these ingredients complement the bitterness of karela very well, making Onion and Karela Sabzi not just palatable but quite enjoyable too!
Aside from Pyaz Wale Karele, Bitter Gourd Subzi, try our other semi dry sabzi recipes from Kala Chana Sundal to Achaari Dahi Bhindi.
Good accompaniments for Onion and Karela Sabzi is Jowar Roti, Bajra Roti or just a plain roti.
Enjoy how to make Onion and Karela Sabzi recipe with detailed step by step photos and video below.
Onion and Karela Sabzi recipe - How to make Onion and Karela Sabzi
For onion and karela sabzi- To make onion and karela sabzi, combine the bitter gourd and a little salt in a deep bowl and mix very well. Keep aside for 20 minutes.
- Squeeze all the water from the bitter gourd and place them on a kitchen towel to dry them completely.
- Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the bitter gourd, mix well and cover and cook on a slow flame for 15 minutes, while stirring occasionally.
- Add the turmeric powder, chilli powder, sugar, dried mango powder, sesame seeds, salt and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve onion and karela sabzi hot.
Nutrient values (Abbrv) per serving
| Energy | 80 cal |
| Protein | 1.6 g |
| Carbohydrates | 10.1 g |
| Fiber | 2.8 g |
| Fat | 3.7 g |
| Cholesterol | 0 mg |
| Sodium | 2.7 mg |
Onion and Karela Sabzi recipe with step by step photos