Masala Karela Recipe
Tangy Masala Karela Recipe combines karela with everyday indian spices and amchur powder. This easy-to-prepare healthy Karela recipe combines flavours to make it taste good without adding jaggery to reduce the acridity of the bitter gourd. It is a great diabetic friendly recipe and this dry sabzi pairs well with Tawa Paratha, roti, naan or any paratha of your choice.
Ingredients
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6 Karela (Bitter Gourd/ Pavakkai)
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deseeded
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sliced
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Salt
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to taste
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1 Onion
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thinly sliced
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3 tablespoon Gram flour (besan)
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2 teaspoons Turmeric powder (Haldi)
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1 tablespoon Red Chilli powder
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2 teaspoons Cumin seeds (Jeera)
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1 tablespoon Coriander Powder (Dhania)
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1 tablespoon Amchur (Dry Mango Powder)
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Oil
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as required
Instructions
Step 1
To begin making the Masala Karela Recipe,de-seed the karela and slice
Step 2
Do not remove the skin as the skin has all the nutrients
Step 3
Add the karela to the pressure cooker with 3 tablespoon of water, salt and turmeric powder and pressure cook for three whistles
Step 4
Release the pressure immediately and open the lids
Step 5
Keep aside
Step 6
Heat oil in a heavy bottomed pan or a kadhai
Step 7
Add cumin seeds and let it sizzle
Step 8
Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color
Step 9
Add the karela, red chilli powder, amchur powder, coriander powder and besan
Step 10
Stir to combine the masalas into the karela
Step 11
Drizzle a little extra oil on the top and mix again
Step 12
Cover the pan and simmer Masala Karela stirring occasionally until everything comes together well
Step 13
Turn off the heat
Step 14
Transfer Masala Karela into a serving bowl and serve
Step 15
Serve Masala Karela along with Panchmel Dal and Phulka for a weekday meal with your family
Step 16