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Thursday, November 14, 2013

Karela Sabzi

Dear Women of the House!

Let us know the health benefits of Karela (Bitter Gourd)

- It purifies blood.
- It is excellent for people having diabetes.
- It improves constipation and piles.
- It is helpful in healing skin disorders.

Besides being good in B Vitamins and Vitamin C, Karela is also rich in minerals like Iron, Calcium and Phosphorous.


I always make sure that I include Karela in our food once a week. It is in fact one of my favorite veggie and I simply love this recipe. Just take a look on recipe :

Ingredients :

5-6 : Medium sized karela / bitter gourd
2 or 3 : medium sized onions
half tsp : turmeric powder or haldi
one fourth tsp : red chilli powder
one foruth tsp : garam masala powder
one fourth or half tsp : amchur powder or dry mango powder
2 tbsp : oil
salt

Method : 

Peel the karelas. Wash them in running water. Chop them. You can even slice them. Never discard the seeds when cooking karela, but some people do it.

Slice the onions too.

In a kadai or pan, heat oil. Add the chopped or sliced bitter gourds (karela)

Saute the bitter gourd (karela) on medium heat for two minutes then lower the flame and saute for two to three minutes more.

Add the sliced onions.

Mix the sliced onions with the bitter gourd (karela).

Saute for two ot three minutes.

Now add the turmeric powder, red chilli powder and salt.

Stir, Cook the sabzi without any lid for seven to eight minutes till the both the karela and onions are cooked and sauted well. The onions will become brown. Keep on stirring in between. Check the seasoning. Add more red chilli powder or salt if required.

When the Karela Sabzi is ready, sprinkle the amchur and garam masala powder. Mix it with the entire sabzi.

Garnishing Karela Sabzi with chopped cliantro/corainder leaves is optional, but it really gives it a look and feel and also it tastes delicious.

Serve Karela Sabzi with phulkas, parathas and a bowl of fresh pan curd/yoghurt or sweetened curd/yoghurt. Kareal Sabzi also goes very well as a side vegetable dish or accompaniment with the combination of dal rice or kadhi chawal (punjabi curd kadhi with rice).
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