This Karele ki Sabji is a delicious and healthy dry curry made in Indian style. It is made with very basic ingredients available at home. Karela is also known as bitter guard in English. It is full of nutrients and people with diabetes can have this karele ki sabji at least twice a week. This recipe ensures that the karela is less bitter and uses minimal oil, making it a healthier choice. Perfect to be enjoyed with roti, paratha, or even dal-chawal, this dish can also be packed for travel as it stays fresh for 2-3 days without refrigeration. I love this karele ki sabji and I have also posted many Karela dishes. You can check my karela recipes in my Facebook page or youtube channel. Do try this easy kalere ki sabji once and I am sure you will love it.
Ingredients
- Large Bitter Gourds Karela: 600 grams
- Salt: 2 teaspoons
- Lemon Juice: Juice of 1 large lemon
- Turmeric Powder: 1 teaspoon
- Coriander Powder: 2 teaspoons
- Garam Masala: ½ teaspoon
- Amchur Powder Dried Mango Powder: 2 teaspoons
- Red Chili Powder: 1 teaspoon adjust to taste
- Crushed Fennel Seeds: 1 teaspoon
- Besan Chickpea Flour: 2 tablespoons
- Oil Mustard Oil preferred: 2 tablespoons
- Cumin Seeds: 1 teaspoon
- Kaloonji Nigella Seeds: 1 teaspoon
- Ajwain Carom Seeds: 1 teaspoon
- Green Chilies: 2 slit, optional
Instructions
Prepare the Karela:
- Wash the karela thoroughly.
- Slice the karela thinly, preferably diagonally.
- If the karela seeds are red, remove them.
- Transfer the sliced karela to a plate.
- Sprinkle salt over the karela and squeeze the juice of one lemon over it.
- Mix well and let it sit for 10 minutes. This helps in reducing the bitterness.
- After 10 minutes, the karela will release some water. Squeeze out the excess water from the karela slices using your hands.
- Save the water for making a refreshing juice (optional).
Make the Juice (Optional):
- Strain the karela water into a glass.
- Add four times the amount of plain water to it.
- For extra taste, add some chaat masala.
- Mix well and enjoy. If too bitter, add a little lemon juice to taste.
Prepare the Masala:
- In a mixing bowl, add turmeric powder, coriander powder, garam masala, amchur powder, red chili powder, crushed fennel seeds, and besan.
- Add a small amount of oil to the mixture and combine well.
- Heat oil in a heavy-bottomed pan.
- Add cumin seeds, kaloonji, and ajwain. Let them sizzle for a few seconds.
- Add the prepared karela slices to the pan.
- Cook on a low flame for 2-3 minutes, stirring occasionally.
- After 3-4 minutes, check the karela. Add additional salt if needed.
- Add slit green chilies if using.
- Cover the pan with a heavy lid. Continue cooking on a low flame for another 7-10 minutes, stirring occasionally.
- If the karela is not soft enough, you can sprinkle a little water and cook further.
- Once the karela is cooked and slightly crispy, remove the lid and cook uncovered for 2-3 minutes to enhance the crispiness.
- Serve hot with roti, paratha, or dal-chawal.
Video
Notes
For a less bitter taste, choose younger and tender karela.
This dish can be prepared without onions and garlic for a simpler version.
The karela remains fresh for 2-3 days, making it an excellent option for travel or meal prep.
Enjoy your flavorful and healthier karele ki sabji!
