KARELE KE CHILKE KI SABZI / KARELE KE CHILKE KI BHURJI/ DRY SIDE DISH WITH BITTER GOURD SKIN
This dish might not sound unusual for those who love to eat karela quite often in their meals. Such people know very well that karela chilka (bitter gourd skin) makes a more tasty sabzi than karela itself. This sabzi is not bitter to eat as it is marinated with salt for some time. Most people are aware of the benefits of bitter gourd and its skin, as it is healthy to eat for diabetic patients
To make this sabzi, a long list of ingredients is not required. Only chopped onions and green chilies are added to the karela skin with a few regular spices. Onions and bitter gourd skin are roasted with the spices in oil until it becomes crisp. This rustic bhurji or sabzi goes very well with any dal preparation.
Prep Time – 20 minutes
Cook Time – 10 minutes
Course – Main
Cuisine – Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Karela /Bitter Gourd – 400 g
• Salt – 1 tsp+1 tsp
• Cooking Oil – 1 tbsp
• Onion – 1 Large Sized
• Green chilies – 1-2 nos
• Jeera/Cumin Seeds – 1 tsp
• Haldi /Turmeric Powder – 1/2 tsp
• Red Chilli Powder – 1/2 tsp
• Dhania/Coriander Powder – 1 tsp
● PREPARATIONS TO BE DONE
• Peel bitter gourd with the help of a knife or a peeler
• Sprinkle 1 tsp salt on them and rub with your hand . Keep them for 20 minutes at rest
• Now, rinse them well in a colander under running water so that all the bitterness is gone. Squeeze them well with your hand
• Chop finely onions, ginger, and green chilies
● HOW TO MAKE THE SABZI
1- Heat oil in a kadahi and add cumin seeds. Allow them to crackle
2- Add chopped onions and green chilies. Sauté them for 1 minute
3- Add haldi powder, red chilly powder, and coriander powder. Roast the spices for a while
4- Add skin of bitter gourd and mix well
5- Bhunow/Roast the skin with the onions for 2 minutes. Allow the moisture to dry
6- Add salt at this stage and cook the sabzi for more than 2-3 minutes. Switch off the flame
7- Serve the tasty karele ke chilke ki bhurji with any dal preparation in the meal
● PRO TIPS
Karela or Bitter gourd can be cooked separately in any way and mixed finally with its peel bhurji
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