Karele ki Sabji is a delightful Indian dish made from bitter gourds (karela) that even those who usually shy away from this vegetable will love. Mostly people don’t like to eat karela due to it’s bitterness. In this video recipe you can see how to reduce the bitterness of karela and how to cook karela in a delicious way. This recipe transforms karela into a flavorful, savory dish by pairing it with aromatic spices and a rich tempering of onions and garlic. Whether enjoyed with roti or rice, this sabji is nutritious and perfect for any meal. Try it once, and you’ll want to make it again and again! You can enjoy this bitter gourd curry with roti, paratha and puri.
Ingredients
For Boiling Karela:
- 6 medium-sized karelas bitter gourds
- 1 tsp salt
- 1/2 tsp turmeric powder
- 5 dried red chilies seeds removed
- 8-10 cloves of garlic
- 1 tsp cumin seeds
- 2 tbsp crushed coriander seeds
For Cooking:
- 2-3 tbsp mustard oil or any cooking oil
- 1/4 tsp asafoetida hing
- 1/4 tsp fenugreek seeds methi
- 1 tsp fennel seeds saunf
- 1/2 tsp mustard seeds rai
- 2 onions thinly sliced
- 1/4 tsp turmeric powder
- Prepared spice paste from boiling ingredients
- 1/2 tsp red chili powder
- 1 tsp dried mango powder amchur
- Salt to taste
Instructions
Prepare the Karela:
- Wash the karelas thoroughly and slit them lengthwise, ensuring to check for any seeds.
- In a pot, bring water to a boil. Add salt and turmeric powder.
- Add the sliced karelas, dried red chilies, garlic cloves, cumin seeds, and crushed coriander seeds.
- Boil for 5-6 minutes until they are tender but not mushy. Drain and set aside.
Make the Spice Paste:
- Once the boiled ingredients cool down, take out the karela fro water.
- Remove the stems from the dried chilies and blend everything into a smooth paste with a little water.
Cook the Karela:
- In a pan, heat mustard oil until hot. Add asafoetida, fenugreek seeds, fennel seeds, and mustard seeds. Let them splutter.
- Add the sliced onions and sauté until they become translucent and slightly caramelized.
- Stir in the turmeric powder and the prepared spice paste. Cook for 2-3 minutes until the oil separates from the mixture.
- Add the boiled karela to the pan. Sprinkle red chili powder, dried mango powder, and salt. Mix well to combine.
- Cover and cook on low heat for about 7-10 minutes, stirring occasionally until the karela absorbs all the flavors.
- Once cooked, remove the lid and let it sit for a few minutes. Serve hot with roti, paratha, or rice.
Video
Notes
Don't over boil the karela.
Discard red chilli seed if they are very spicy.
Enjoy your flavorful Karele ki Sabji!
Tried this recipe?Let us know how it was!
