Dry Karela Sabzi, Bitter Gourd Sabzi
by Tarla Dalal
dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with 26 amazing images.
dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi is perfect for an everyday fare as well as suits and Indian party menu too. Learn how to make Indian karele ki sabzi.
An exciting mixture of sweetness, tanginess and spiciness makes this Indian karele ki sabzi a fabulous treat for your palate. What makes this sabzi so enjoyable is the perfect way in which the bitter gourd is prepared – right from marinating in salt, to washing it with water after cooking it on a tava. This gives it a very nice mouth-feel and also removes the bitterness to a great extent.
Once the bitter gourd is ready, the sukha karela sabzi is cooked with a range of taste-enhancing ingredients such as onions, tomatoes, spicy pastes and curds, which lend it an awesome aroma and irresistible taste. If you are one who loves karelas then you must also try our other recipes like the Masala Karela and the Crispy Karela.
Serve the bitter gourd sabzi with roti or paratha. Believe it or not, you won't need any other accompaniment to square up your meal.
Tips for dry karela sabzi. 1. Marinating the karela slices in salt is necessary to remove the bitterness of the karela. 2. Since the karela is marinated in salt, we have not added more salt later while cooking it, but if you would like a little more salt, feel free to add it. 3. While cooking the karela slices on the tava, ensure to toss occasionally so the slices do not stick to the tava and get burnt.
Enjoy dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi | with step by step photos.
Dry Karela Sabzi, Bitter Gourd Sabzi recipe - How to make Dry Karela Sabzi, Bitter Gourd Sabzi
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
For Dry Karela Sabzi
10 bitter gourd (karela) halves
salt to taste
1 1/2 tbsp oil
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tbsp thick curds (dahi)
2 tbsp grated jaggery (gur)
1/2 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
For dry karela sabzi
- For dry karela sabzi
- To make {span class="bold1"}dry karela sabzi{/span}, scoop the bitter gourd halves using a spoon or your fingers.
- Slice them thinly, put them in a bowl, add a little salt and toss well. Keep aside for 30 minutes.
- Squeeze out all the excess water and discard the water.
- Heat a non-stick tava (griddle) , place the squeezed karela on it, mix gently and cook on a medium flame for 8 minutes, while tossing occasionally. Keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
- Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the curds, jaggery, mix well and cook on a slow flame for 1 minute, while stirring continuously.
- Add the green chilli paste, garlic paste, ginger paste, chilli powder and turmeric powder, mix well and cook on a medium flame for 30 seconds.
- Add the karela slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve the {span class="bold1"}dry karela sabzi{/span} hot.
if you like dry karela sabzi
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If you like dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi, then also try other sabzi recipes like
- pineapple capsicum and tomato sabzi recipe | sweet and spicy pineapple sabzi | bell pepper with pineapple sabzi | Indian pineapple and vegetable sabzi | with 25 amazing images.
- methi malai paneer sabzi recipe | methi malai paneer restaurant style | Indian creamy paneer sabzi | Punjabi methi malai paneer dhaba style | with 52 amazing images.
what is dry karela sabzi made of?
- what is dry karela sabzi made of? Indian karele ki sabzi is made of10 bitter gourd halves (cut vertically), salt to taste, 1 1/2 tbsp oil, 1/2 cup finely chopped onions, 1/2 cup finely chopped tomatoes, 1 tbsp thick curds (dahi), 2 tbsp grated jaggery (gur), 1/2 tsp green chilli paste, 1/2 tsp garlic (lehsun) paste, 1/2 tsp ginger (adrak) paste, 1/2 tsp chilli powder and 1/2 tsp turmeric powder (haldi).
how to prepare the karela
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We first need 5 karela. Wash them and cut into halves vertically. You will get 10 bitter gourd halves (cut vertically).
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Scoop the bitter gourd halves using a spoon or your fingers.
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Slice them thinly and put them in a bowl.
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Add a little salt and toss well. Keep aside for 30 minutes.
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Squeeze out all the excess water by pressing the karela slices in between your palms and discard the water. This process of marination is necessary to remove the bitterness of the karela.
- Heat a non-stick tava (griddle) and place the squeezed karela slices on it.
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Mix gently and cook on a medium flame for 8 minutes, while tossing occasionally. Keep aside.
for the dry karela sabzi
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For the dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi, heat 1 1/2 tbsp oil in a deep non-stick pan.
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Add 1/2 cup finely chopped onions.
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Sauté on a medium flame for 2 minutes.
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Add 1/2 cup finely chopped tomatoes.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add 1 tbsp thick curds (dahi).
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Add 2 tbsp grated jaggery (gur).
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Mix well and cook on a slow flame for 1 minute, while stirring continuously.
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Add 1/2 tsp green chilli paste.
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Add 1/2 tsp garlic (lehsun) paste.
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Add 1/2 tsp ginger (adrak) paste.
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Add 1/2 tsp chilli powder.
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Add 1/2 tsp turmeric powder (haldi).
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Mix well and cook on a medium flame for 30 seconds.
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Add the cooked karela slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve dry karela sabzi recipe | Indian karele ki sabzi | sukha karela sabzi | bitter gourd sabzi hot.
tips for dry karela sabzi
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Marinating the karela slices in salt is necessary to remove the bitterness of the karela.
-
Since the karela is marinated in salt, we have not added more salt later while cooking it, but if you would like a little more salt, feel free to add it.
-
While cooking the karela slices on the tava, ensure to toss occasionally so the slices do not stick to the tava and get burnt.
| Energy | 167 cal |
| Protein | 2.9 g |
| Carbohydrates | 20.7 g |
| Fiber | 6.2 g |
| Fat | 8 g |
| Cholesterol | 0.8 mg |
| Vitamin A | 327.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 122.6 mg |
| Folic Acid | 10.5 mcg |
| Calcium | 69.4 mg |
| Iron | 1.6 mg |
| Magnesium | 57.4 mg |
| Phosphorus | 118.9 mg |
| Sodium | 8.4 mg |
| Potassium | 298 mg |
| Zinc | 0.6 mg |
I would like to prepare this recipe as I love Karela and being Diabetic it’s good for me! But I have a problem with item #5, is it in the right order? Why should it be washed all over again after it’s been cooked for 8mins. Shouldn’t #5 be placed after item #2? Then it makes sense to me. Please advise! Thanks Julius
hi..I tried this recipe but my karela was raw..it didn''t got cooked properly
I love this recipe. I cooked it for my Mom and Grandma. I added a spin to the karela. Instead of all the pastes, I put ginger, and as a replacement for red chilli powder, I put black pepper powder. It was not that bitter. Mt mom used to watch Cook It Up with Tarla Dalal. I will keep using Tarla Dalal.com
very nice. perfect for whole family
I love eating karelas and this vegetable tastes just perfect. The sabzi dosen''t taste very bitter and is very tasty to eat with with my hot rotis. Ideal for my tiffin box too.