Khatmitha Karela
by Chhaya Taparia
14 Jul 2012
This recipe has been viewed 15239 times
Not so bitter, easy to make karela sabzi. It remains good for a longer time without refrigerator hence good while travelling.
Khatmitha Karela recipe - How to make Khatmitha Karela
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 servings
4 bitter gourd (karela) , peeled and chopped
1 tsp salt
2 tbsp oil
1 tbsp besan (bengal gram flour)
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch asafoetida (hing)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) seeds powder
2 tsp roasted and crushed peanuts
salt to taste
1 tbsp tamarind (imli) ki chutney
Method
- Method
- Add salt to karela and rub well. Keep aside for
- 2 to 3 hours.
- Squeeze out the juice using hands and keep aside.
- Heat the oil in a kadhai, add the asafoetida, fennel seeds
- And sesame seeds and sute for 20 seconds.
- Add the karelas, mix welll and cover and cook for
- 5 minutes on a slow flame.
- Add all the masalas, besan and ground nut powder,
- Mix well and saute till the besan changes its colour.
- Add tamarind chutney and mix well.
- Serve hot with paranthas or puris.
Nutrient values per serving
Energy | 105 cal |
Protein | 1.3 g |
Carbohydrates | 2.3 g |
Fiber | 0.8 g |
Fat | 10.1 g |
Cholesterol | 0 mg |
Vitamin A | 81.5 mcg |
Vitamin B1 | 0 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.6 mg |
Vitamin C | 0 mg |
Folic Acid | 3.9 mcg |
Calcium | 12.1 mg |
Iron | 0.2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 1.7 mg |
Potassium | 16.5 mg |
Zinc | 0.2 mg |
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