You are here: Home > Course > Main Course > Indian Dal and Kadhi > Kadhi recipes from all across India > Karela Peel Kadhi Karela Peel Kadhi by Tarla Dalal 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. 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Keep aside.Heat the oil in a deep pan and add the cumin seeds and asafoetida.When the seeds crackle, add the garlic and onions and sauté on a medium flame for 1 minute.Add the bitter gourd peels, turmeric powder, chilli powder, coriander-cumin seeds powder and sauté on a medium flame for 1 minute.Add the prepared curds-water mixture, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring continuously.Serve hot. Nutrient values per servingEnergy129 calProtein4.4 gCarbohydrates10.8 gFiber1.7 gFat6.3 gCholesterol0 mgVitamin A117.3 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.3 mgVitamin C2.6 mgFolic Acid18.4 mcgCalcium114.9 mgIron0.7 mgMagnesium0 mgPhosphorus0 mgSodium17.4 mgPotassium131.4 mgZinc0.2 mg