Karela Sabji
Karela (Bitter Gourd) as the name suggests has a very bitter taste. Karela is very nutritious and also helps in maintaining blood sugar levels. The bitterness of this dish is reduced by adding freshly grated coconut and sugar. It can be served with chapati.
Ingrediets:
Karela Sabji
Ingredients
- 250 Gm Bitter Gourd (Karela)
- 1 Tbsp Freshly Grated Coconut
- 1 1/2 Tsp Sugar
- 1 Tbsp Oil
- 1/2 Tsp Cumin Seeds
- 1/2 Tsp Turmeric Powder
- 1/4th Tsp Red Chili Powder
- 1/8th Tsp Asafoetida
- 1 Stalk Curry Leaves
- Fresh Coriander Leaves For Garnishing
- Salt
Instructions
- Cut the bitter gourd in half and remove seeds by using end of a spoon.
- Finely Julian the bitter gourd.
- Add salt and mix well.
- After 10 minutes, squeeze out the extra water and throw it. Repeat the process for 2 more times.
- In a pot heat oil. Add cumin seeds. When the cumin seeds starts to sputter then add turmeric powder, asafoetida, curry leaves and bitter gourd.
- After 5 minutes add sugar and red chili powder.
- Cover it with lid and let it cook on low heat for 5 minutes.
- Open the lid and add coconut. Cover the lid again ant let it cook for another 10 minutes or till the bitter gourd is fully cooked. Stir it occasionally.
- Taste the dish then add salt.
- Garnish it with coriander leaves.
Notes
We can reduce the bitter taste by adding salt to chopped Karela and squeezing out excess water.
Once the dish is cooked add salt only after you taste it as some salt gets absorbed in the karela during the salting process.