Bitter gourd, commonly known as karela, is one of the most underrated vegetables in Indian cuisine. While its bitter taste often discourages people from including it in their meals, karela is packed with numerous health benefits. It is an excellent source of fiber, vitamins, and antioxidants, making it a great addition to a balanced diet. This blog will take you through a mouth-watering karela recipe that transforms this bitter vegetable into a flavorful delight.
about of karela recipe :
Karela is widely used in Indian cuisine and is known for its numerous health benefits, including blood sugar regulation, improved digestion, and enhanced immunity. This dish is prepared by sautéing bitter gourd with a blend of aromatic spices, making it both nutritious and tasty. One of the key techniques in cooking karela is reducing its bitterness while retaining its essential nutrients. This recipe involves simple steps to make karela more palatable without compromising its health benefits.
Equipments:
Ingredients:
- 4 medium-sized Karela
- 2 tablespoons salt
- 2 tablespoons mustard oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon amchur
- Salt to taste
- Fresh coriander leaves for garnishing
how to make karela recipe:
1. Wash the bitter gourds thoroughly and pat them dry.
2. Cut off the ends and scrape off the rough skin lightly with a knife.
3. Make a lengthwise slit in each karela and remove the seeds using a spoon.
4. Rub salt inside and outside the karela and let them rest for 30 minutes. This helps reduce bitterness.
5.After 30 minutes, rinse them thoroughly under running water and squeeze gently to remove excess water.
6. Heat 1 tablespoon oil in a pan and add mustard seeds and fennel seeds. Let them crackle.
7. Add chopped onions and sauté until golden brown.
8. Add chopped tomatoes and cook until they turn soft.
9. Add turmeric powder, red chili powder, coriander powder, cumin powder, amchur, garam masala, and salt.
10. Cook the mixture for 2-3 minutes until the spices blend well.
11. Turn off the heat and mix in chopped coriander leaves.
12. Stuff each karela with the prepared masala filling.
13. Heat 1 tablespoon oil in a pan and place the stuffed karelas gently.
14. Cover and cook on low flame, turning occasionally to ensure even cooking.
15. Cook for about 15-20 minutes until the karelas are tender and golden brown.
16. Serve hot with roti, paratha, or steamed rice and dal.
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