Hi Friends,
The word karela (bitter gourd) itself brings a bitter taste in our mouths but we were always forced to eat it because of it's health benefits and now we do the same to our children.To make it less bitter and more palatable we do few tricks and I am going to share the basic karela sabzi recipe today.
KARELE KI SOOKHI SABZI:
INGREDIENTS:
Karela (Bitter gourd)
Pyaz (Onion)
Dhania (Coriander) powder
Haldi (Turmeric) powder
Namak (Salt)
Aamchur (Dry mango) powder
Cheeni (Sugar)
Saunf (Fennel seeds)
Kalonji (Onion seeds/ Nigella)
Methi (Fenugreek seeds)
Tel (Oil)
METHOD:
Wash and peel karelas. Chop them in thin slices and rub some namak and haldi on them and keep aside for an hour. After an hour, squeeze the karelas, wash twice or thrice and every time squeeze the water- by doing it we take away lot of bitterness from karelas and they are more palatable now.
Take good quantity of oil in a pan on low heat and add lots of chopped onions in it. Fry the onion till they get red and now add haldi, dhania powder and namak in it along with bharwan masala i.e. dry roasted and ground saunf, kalonji and methi dana. Add a little cheeni- it gives the sweet sour taste to curry and suppresses remaining bitterness. Fry nicely till karele get crisp and red.
Now your karele ki sabzi is ready to be served and even kids will find it more palatable and will eat it without much fuss,of course for it's health benefits.
TRICKS:
The important trick to take away the bitterness of karelas is rubbing them with salt and haldi and keep aside for an hour so that the bitterness comes out in the water which we trow away. Another trick to suppress the remaining bitterness is the use of aamchur powder and cheeni and finally good frying.
The word karela (bitter gourd) itself brings a bitter taste in our mouths but we were always forced to eat it because of it's health benefits and now we do the same to our children.To make it less bitter and more palatable we do few tricks and I am going to share the basic karela sabzi recipe today.
KARELE KI SOOKHI SABZI:
INGREDIENTS:
Karela (Bitter gourd)
Pyaz (Onion)
Dhania (Coriander) powder
Haldi (Turmeric) powder
Namak (Salt)
Aamchur (Dry mango) powder
Cheeni (Sugar)
Saunf (Fennel seeds)
Kalonji (Onion seeds/ Nigella)
Methi (Fenugreek seeds)
Tel (Oil)
METHOD:
Wash and peel karelas. Chop them in thin slices and rub some namak and haldi on them and keep aside for an hour. After an hour, squeeze the karelas, wash twice or thrice and every time squeeze the water- by doing it we take away lot of bitterness from karelas and they are more palatable now.
Take good quantity of oil in a pan on low heat and add lots of chopped onions in it. Fry the onion till they get red and now add haldi, dhania powder and namak in it along with bharwan masala i.e. dry roasted and ground saunf, kalonji and methi dana. Add a little cheeni- it gives the sweet sour taste to curry and suppresses remaining bitterness. Fry nicely till karele get crisp and red.
Now your karele ki sabzi is ready to be served and even kids will find it more palatable and will eat it without much fuss,of course for it's health benefits.
TRICKS:
The important trick to take away the bitterness of karelas is rubbing them with salt and haldi and keep aside for an hour so that the bitterness comes out in the water which we trow away. Another trick to suppress the remaining bitterness is the use of aamchur powder and cheeni and finally good frying.
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