Karela Peel Kadhi

This unique and flavourful kadhi made of karela peels is a great combination for plain rice as well as khichdi. Although you might worry about the bitterness, you will be surprised to know that when cooked in the typical curd-besan base, the bitterness turns out to be quite pleasant to the palate. Plus, the addition of pungent ingredients like garlic, onions and asafoetida gives the Karela Peel Kadhi a strong and tempting aroma too. Indeed, an easy and interesting way to include the goodness of karela in your diet.

Karela Peel Kadhi

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Karela Peel Kadhi recipe - How to make Karela Peel Kadhi

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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  1. Combine the curds, besan and 2 cups of water in a deep bowl and whisk well till no lumps remain. Keep aside.
  2. Heat the oil in a deep pan and add the cumin seeds and asafoetida.
  3. When the seeds crackle, add the garlic and onions and sauté on a medium flame for 1 minute.
  4. Add the bitter gourd peels, turmeric powder, chilli powder, coriander-cumin seeds powder and sauté on a medium flame for 1 minute.
  5. Add the prepared curds-water mixture, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
  6. Serve hot.
Nutrient values per serving
Energy129 cal
Protein4.4 g
Carbohydrates10.8 g
Fiber1.7 g
Fat6.3 g
Cholesterol0 mg
Vitamin A117.3 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.3 mg
Vitamin C2.6 mg
Folic Acid18.4 mcg
Calcium114.9 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium17.4 mg
Potassium131.4 mg
Zinc0.2 mg


Karela Peel Kadhi
 on 29 Jul 14 04:17 PM

I tried for my mother who loves karela...and when I tasted...I couldn stop myself from having 1 bowl of kadhi...Simply Delicious!