Ingredients
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400-500 gm Karela (Bitter Gourd), thinly sliced
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4-5 tablespoons Oil
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1/4 cup Peanuts
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Salt to taste
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1/2 teaspoon Haldi (Turmeric powder)
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1/2 teaspoon Hing (Asafoetida)
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2 teaspoons Coriander powder
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1 fresh Lime (for juice)
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1 tablespoon Jaggery
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1/4 cup Daaliya (Roasted chana dal)
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1 teaspoon Jeera (Cumin seeds)
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1/4 cup Dry coconut powder
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2 teaspoons Red chilli powder
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4-5 Garlic cloves
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1 sprig Fresh curry leaves
About
I made this chatpati Andhra-style karela sabzi, and I promise you, even the biggest karela haters will be asking for more ! It’s got all the tastes – spicy, tangy, and sweet, completely masking any bitterness. I absolutely love pairing this with steaming hot rice and some plain dal for the ultimate monsoon comfort meal. Give this a try, and you will never look at bitter gourd the same way again!
Nutrition
This sabzi is packed with dietary fiber, essential vitamins, and blood-sugar-regulating properties from the karela. The peanuts provide a great source of healthy fats and protein, while the roasted chana dal and coconut add a nutritious, hearty base to the spice blend.
* Calories: 245 kcal
* Protein: 6g
* Carbohydrates: 20g
* Fat: 17g
Steps
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1
Done
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Cut the karela into thin slices. If you prefer to reduce the bitterness further, you can rub some salt on the slices and keep them aside for 15-20 minutes, then squeeze out the water. (This step is optional). |
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2
Done
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In a blender jar, combine the roasted chana dal, cumin seeds, dry coconut powder, red chilli powder, garlic cloves, and fresh curry leaves. Grind everything into a coarse powder and set it aside. |
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3
Done
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Heat the oil in a kadai over medium heat. Add the peanuts and fry them until they are golden and crunchy. Remove the peanuts from the oil and keep them aside. |
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4
Done
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In the same kadai with the remaining oil, add the chopped karela slices, salt, turmeric powder, hing, and coriander powder. |
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5
Done
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Mix everything well so the spices coat the karela. Sprinkle a little water if the mixture looks too dry. |
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6
Done
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Cover the pan and let the karela cook on a medium flame until it is almost done, stirring occasionally to prevent burning. |
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7
Done
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Once the karela is nearly soft, add the coarsely ground spice mixture and the fried peanuts. |
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8
Done
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Mix everything well, cover the sabzi, and let it cook for another few minutes until the karela is fully cooked and crisp. |
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9
Done
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Turn off the heat. Squeeze the fresh lime juice over the sabzi and add the jaggery. |
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10
Done
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Mix everything one final time until the jaggery melts into the residual heat. Serve hot with steaming rice and plain dal! |
