Masala Karela Sabzi
Instructions:
Prepare the Karela:
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- In a large bowl, add sliced karela and sprinkle 1 tsp salt.
- Cover and let it rest for 4 hours to reduce bitterness.
- Rinse well under running water and squeeze out excess moisture.
Fry the Vegetables:
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- Heat mustard oil in a frying pan over medium flame.
- Fry the karela slices on both sides until crispy. Remove and set aside.
- In the same pan, sauté potato slices until golden brown and crispy. Remove and set aside.
Prepare the Masala:
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- In the same pan, add chopped onions and sauté for 5 minutes.
- Remove half of the sautéed onions and keep aside for garnish.
- Add tomatoes, tomato paste, ginger-garlic paste, green chili, cumin powder, coriander powder, turmeric, asafoetida, black pepper, and salt to the pan.
- Cook for 5 minutes, stirring occasionally.
Combine & Cook:
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- Return the fried karela, potatoes, and sautéed onions to the pan.
- Mix well and let it cook for 10 minutes on low flame, allowing the flavors to blend.
- Add lemon juice and give it a final stir.
Garnish & Serve:
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- Sprinkle the remaining ½ tsp garam masala and chopped coriander leaves on top.
- Serve hot with roti or rice.
Special Comments
Masala Karela Sabzi is a powerhouse of nutrients, combining the earthy flavors of karela with a spicy, tangy masala. This dish is perfect for those looking to incorporate bitter gourd into their diet in a delicious and wholesome way!
Masala Karela Sabzi
Notes/ Precautions
Reducing Bitterness: Salting and resting the karela helps draw out excess bitterness. Rinse thoroughly before cooking.
Frying for Texture: Frying the karela and potatoes separately ensures they retain their crispiness.
Spice Adjustments: Adjust chili and garam masala according to your spice preference.
Healthier Option: For a lighter version, karela can be air-fried instead of deep-fried.