Onion and Karela Sabzi recipe with step by step photos
Like Onion and Karela Sabzi -
For making the pyaz wale karele-
To make onion karela sabzi | pyaz wale karele | bitter gourd sabzi | healthy onion karela sabzi | first we have slightly peeled the karelas, removed the skin and slice them thinly. If using small tender karela, then you won’t be able to remove the seeds.
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Add a little salt in the deep bowl. The salt extracts the bitterness from karela.
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Mix very well and rub the salt nicely. This is done to remove the bitterness from bittergourd. Alternatively, you can dip the slices of karela in salted water for half an hour.
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Keep aside for 20 minutes.
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Squeeze all the water from the bitter gourd using your hands.
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Place the karela on a kitchen towel or muslin cloth to dry them completely.
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For making the onion and karela sabji, heat the oil in a deep non-stick kadhai.
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Add the onions and sauté on a medium flame for 1 to 2 minutes.
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Add the bitter gourd. Combining the karela with onions is the most effective way of reducing bitterness from bitter gourd.
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Mix well and cover and cook on a slow flame.
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They will look like this after 5 minutes.
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After cooking the karela for 10 more minutes on a slow flame, they will look like this.
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Add the turmeric powder.
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Add the chilli powder.
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Add the sugar. Jaggery can also be used as a substitute.
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Add the dried mango powder.
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Add the sesame seeds. Also, you can add a tsp of fennel seeds to enhance the flavour of karela sabzi.
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Add salt and mix well.
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If you want you can add 1 tbsp of water.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally and our karela pyaz is ready.
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Serve the onion karela sabzi | pyaz wale karele | bitter gourd sabzi | healthy onion karela sabzi | hot with roti or chapati.
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If you enjoyed this quick and easy dry karela sabzi recipe then also check out : Kathal Dry Sabzi, Cabbage and Cucumber Dry Sabzi, French Beans and Carrot Thoran
Tips for onion and karela sabzi-
When you slice the karela, ensure to remove the seeds.
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If you use small tender karela, then you won’t be able to remove the seeds. Prefer to use the bigger karela.
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While drying the karela slices on a muslin cloth, space them well so they dry well. This process of squeezing and dry makes the karela soft as well.
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Remember to stir the sabzi after every 2 minutes, so it does not stick to the pan and burn.