Karela Besan Sabzi Recipe

Name: Karela Besan Sabzi Recipe
Prep time: 15 min
Cuisine: Rajasthani
Ingredients: 300 grams Karela (Bitter Gourd/ Pavakkai); 2 Onions; thinly sliced; 6 cloves Garlic; finely chopped; 1 inch Ginger; finely chopped; 3 tablespoons Gram flour (besan); 1 teaspoon Turmeric powder (Haldi); 1 tablespoon Coriander (Dhania) Powder; 1 teaspoon Garam masala powder; 1 teaspoon Red Chilli powder; 1 teaspoon Amchur (Dry Mango Powder); 1/2 teaspoon Ajwain (Carom seeds); 1 teaspoon Mustard oil; Salt; to taste

By Admin

Prep Time Total in 0 M

Course Lunch

Cuisine Rajasthani

Diet Diabetic Friendly

The Karela Besan Sabzi is an absolutely simple, healthy and delicious recipe to make. Rajasthani food uses besan extensively along with vegetables and this karela sabzi is one such dish which is packed with flavours. From sauteed onions, to garlic along with amchur powder and other masalas which add to the deliciousness of this tasty sabzi.

Ingredients

300 grams Karela (Bitter Gourd/ Pavakkai)
2 Onions
thinly sliced
6 cloves Garlic
finely chopped
1 inch Ginger
finely chopped
3 tablespoons Gram flour (besan)
1 teaspoon Turmeric powder (Haldi)
1 tablespoon Coriander (Dhania) Powder
1 teaspoon Garam masala powder
1 teaspoon Red Chilli powder
1 teaspoon Amchur (Dry Mango Powder)
1/2 teaspoon Ajwain (Carom seeds)
1 teaspoon Mustard oil
Salt
to taste

Instructions

Step 1

To begin making the Karela Besan Sabzi, first prep all the ingredients and keep them ready

Step 2

It always helps in making the dish in a more organized way

Step 3

Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits

Step 4

Also avoid soaking the karela in water to remove the bitterness

Step 5

The bitterness is exactly what that adds to the nutrition

Step 6

Only discard the hard seeds if the pulp is not tender

Step 7

Into a pressure cooker, add the cut roundels of karela, along with turmeric powder, salt and two tablespoons of water

Step 8

Cover the pressure cooker and cook for 2 to 3 whistles and turn off the heat

Step 9

Once done, release the pressure immediately by running it under cold water or by releasing it with a fork placed under the whistle

Step 10

The next step is to make the Karela Besan Sabzi masala

Step 11

Heat oi in a wok or a kadai over medium heat; add the ajwain and allow it to crackle for a few seconds

Step 12

Add the onion, garlic and ginger and saute until the onions become soft and golden

Step 13

This will take about 3 to 4 minutes in medium heat

Step 14

Once the onions are golden, add the cooked karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder

Step 15

Stir to combine all the ingredients well

Step 16

Check the salt and add more if required

Step 17

Cover the pan, turn the heat to low and simmer the Karela Besan Sabzi for about 3 to 4 minutes and turn off the heat

Step 18

Check the seasonings and spices and adjust to suit your taste accordingly

Step 19

You can optionally add jaggery to give it additional taste

Step 20

If you are diabetic you can avoid the jaggery

Step 21

Once done, transfer the Karela Besan Sabzi to a serving bowl and serve hot

Step 22

Serve the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner