CRISP KARELA /BITTER GOURD WITH ALOO-PYAZ-TAMATAR FRIES

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CRISP KARELA WITH ALOO-PYAZ-TMAATAR FRIES/ करेले की सब्जी आलू-प्याज-टमाटर के साथ

Karela/bitter gourd might not be in the favourite list of most of the people (especially the kids) because of its bitter taste, but it beats most of the veggies in context of the nutrition. Highly rich in vitamin C, A and B-12, must be included in the diet. Not only this, karela is also rich in the minerals too like Magnesium, Iron and Calcium. So.. Why not take the advantage to add them to the routine diet to get the easily available cheapest source of all these nutrients

This summer vegetable is cooked with various versions in India. Many cook with different stuffings and relish with dal preparations. I cook this veggie with the skin on. It’s skin too contain lots of nutrients. They do not feel much bitter when cooked with my grandma’s tips( added in notes). Also, this version is the best for diabetic patients. I cook it by adding some other vegetables like onions and potatoes. In this way it’s bitterness is balanced as these two have a sweet note. I cook this dish in mustard oil because this oil is pungent and lifts the flavours when something is fried into it. But one can use any oil to make this dish. Hope this version of mine would inspire you to add this healthy vegetable in your regular menu

Prep time – 15 min
Cook time – 20 min
Course – Main (side dish)
Cuisine – Indian (Punjabi)
Author – Bharti Dhawan

INGREDIENTS REQUIRED

•  Karela/bitter gourd – 250 gms(sliced round)
•  Aloo/potato – 3-4 (sliced round)
•  Onions – 2-3 (sliced round)
•  Tomatoes – 1-2 (sliced round)
•  Any cooking oil – 4 tbsp(I used mustard oil)
•  Cumin/jeera seeds – 2 tsp
•  Salt – 2 tsp or to taste
•  Red chilly powder – 2 tsp
•  Turmeric/haldi – 2 tsp
•  Aam choor powder – 2 tsp
•  Garam masala – 2 tsp
•  Coriander powder – 3 tsp

HOW TO MAKE
1-  Take a kadahi and heat oil. Mustard oil is heated until it reaches the smoking point. Now add sliced karelas. When they are fried crisp, take out and keep aside

2-  Next, add potato/aloo slices in the remaining oil. Fry them till golden brown. When done, take them out and keep aside

3-  Next, add onion slices and fry them. With them, add tomato slices. Avoid overlooking, otherwise, they will lose the firmness and texture

4-  Next, add salt and all the powdered spices.

5- Add fried karela and aloo slices. Mix well so that the veggies coat salt and spices

6-  Cover with a lid to incorporate all the flavours with each other. You can cover it with the lid for a few minutes. This dry karela sabzi goes well with  MOONG-MASOOR DAL    OR   KADHI PAKODA

7-  Serve the dishes with roti, JEERA RICE and CHOOR CHOOR AJWAIN PARANTHA

NOTES
1-  you can peel off the skin of karelas/bitter gourd and dip into salt water for some time. It is then washed thoroughly under running water to reduce the bitterness

2-  If you want to cook it with the skin on, immediately drop the chopped Kerala rings into the hot oil. You will find the karela does not feel too bitter. It’s bitterness increases when chopped karela is exposed to the air for a longer time

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