KARELE-PYAZ KI BHURJI/ BITTER GOURD-ONION FRY
Seasonal veggies are always a pleasure for me. I love to cook and enjoy to eat them by heart. Fresh and juicy produce (vegetables and fruits)must be included in everyday diet. No matter what season it is, you get the complete nutritional value of every product.
The summer veggie Bitter Gourd or karela is one such, despite being bitter in taste,
that provides you with several health benefits, especially in diabetes
I used to cook karela sabzi very frequently and serve it with any daal or other vegetable preparation. While the oil is heating, I cut it instantly and add it to hot oil with its peel. By using this trick (told by my grandmother), its bitterness is reduced. An addition of amchur powder also helps to reduce the bitterness, making it condimental
Prep Time – 10 minutes
Cook Time – 25 minutes
Course – Main (Side Dish)
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Karela/Bitter Gourd – 500 g
• Pyaz/Onions – 4 nos large
• Ginger – 1 inch piece
• Garlic – 5-6 cloves
• Green chilies – 2-3 nos
• Mustard Oil/Sarso Tel – 4 tbsp
● WHOLE AND POWDERED SPICES
• Jeera/Whole Cumin – 2 tsp
• Ajwain/Carom Seeds – 1 tsp
• Salt/Namak – 2 tsp
• Red chilly/Lal Mirch Powder – 2 tsp
• Coriander/Dhania Powder – 2 tsp
• Amchur/Dry Mango Powder – 1 tsp
• Haldi/Turmeric Powder – 1 tsp
• Garam Masala Powder – 1 tsp
• Amchur/Dry Mango Powder – 1 tsp
● PREPARATIONS TO BE DONE
1 – Rinse and chop Karela/Bitter Gourd with peels into small cubes.
2 – Chop onions Into medium-sized cubes
3 – Finely chop ginger-chilly-garlic
● METHOD TO COOK KARELE-PYAZ KI BHURJI
1- Heat mustard oil in a kadahi upto the smoking point.
2- Slow down the flame for a minute and add karela cubes. I always cut it instantly and add it to hot oil with its peel (This step reduces the bitterness of karela )
3- Stir them at intervals and fry them until they get light golden colour (Keep the flame at medium)
4- When karela pieces are fried to golden, remove them from kadahi and transfer to another plate
5- In the remaining oil, add jeera,saunf, and ajwain. Cook them for a while until they start crackling (you can add 1-2 tsp oil if needed)
6- Add chopped ginger-chilly-garlic. Fry them for a few seconds
7- Add chopped onions and saute them for a few minutes
8- Time to add salt and powdered spices. Add salt, turmeric powder, red chilly powder, coriander powder, garam masala, and amchur powder. Combine well all the spices with pyaz(onions)
9- Add fried karela to the onions and cook at low-medium flame for 4-5 minutes until Karela gets a dark brown colour
10- Cover the sabzi with a lid and cook for 3-4 minutes at low flame. Allow all the ingredients to be incorporated well with each other (sprinkle some water so that karela becomes softer)
11- Switch off the flame now and give a final stir. Tasty karele-pyaz ki bhurji is ready
12- Serve this sabzi as a side dish with any dal preparation, jeera rice, roti, or paratha.
13- Happy Cooking! Enjoy your meal with positive vibes
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