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Karela Subzi

  • 3servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, E
MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4-5 chopped bitter gourd (karela) , boiled for 20 minutes

  2. 3-4 chopped tomato

  3. 2 sliced onions

  4. 1 tsp cumin seeds (jeera)

  5. 1 tsp fennel seeds (saunf)

  6. 1 tsp turmeric powder (haldi)

  7. 1 tsp chilli powder

  8. 1 tsp coriander (dhania) powder

  9. 1 tsp cumin seeds (jeera) powder

  10. 1 tsp garam masala

  11. 1/2 tsp asafoetida (hing)

  12. 1 tsp ginger-garlic (adrak-lehsun) paste

  13. salt to taste

  14. 1 1/2 tsp dried mango powder (amchur)

  15. 2 tsp sugar

  16. 1/2 tsp m.s.g

  17. 2 tsp oil

Instructions Jump to Ingredients ↑

  1. Heat oil in a non stick pan or wok.

  2. Add the cumin seeds and fennel seeds and let it crackle.

  3. Add 1/2 tsp of hing, onions and saute them till they are golden brown.

  4. Add the tomatoes and cook till the tomatoes are soft and pulpy.

  5. Add turmeric powder, chilli powder, cumin seeds powder, coriander powder, garam masala and saute for 2 minutes for the masalas to cook completely.

  6. Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.

  7. Add the bitter gourd and saute for 2 to 3 minutes.

  8. Add the sugarand mix well.

  9. Add the amchoor powder, 1/2 cup of water and cover the lid of the pan or wok and let it cook for 5 to 7 minutes.

  10. Serve hot with rotis.

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