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You are here: Home / Sabzi and Curries / Achari Karela Sabzi Recipe , How To Make Achari Karela Sabzi

Achari Karela Sabzi Recipe , How To Make Achari Karela Sabzi

2016-04-04 by Anjana Chaturvedi 3 Comments

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Achari karela sabzi- Bitter gourd cooked in a tangy sweet and sour sauce with pickle spices

Achari Karela- Karela/Bitter gourd is a summer special vegetable in India.Now you can find karela every where in the vegetable market but it is among the few vegetables which are not liked by many people.Often people just dislike the bitter taste of karela but their are still many who loves its bitter taste .

Others who just make it a weekly habit to consume this veggie for  its numerous health benefits.Many variety of karelas are available in the market which range from really bitter to not so bitter.how ever applying salt removes the bitterness from it to some extent.

Making good karela dish requires some patience,time and skill. Scraping or peeling karela itself takes some time. you have to apply salt over it and let it rest for some time and then have to wash it well to remove the salt and the bitterness.

To make karela dishes a sour spice or vegetable should be added in it and raw mango pairs very well with karela .You can also use dried mango powder /amchoor or tamarind in case raw mangoes are not easily available .

In this Achari kareka ki sabzi I have tempered and sauteed the bitter gourd pieces in pickle spices and instead of using raw mango I have used jaggary and Tamarind pulp.

To remove the bitterness and to fasten up the cooking time I have boiled the slices ,but you can steam it or just directly start cooking with out boiling it ,taste great any ways

You can also try these delicious karela recipes-

  • karela peel poori,
  • Khatta meetha karela , 
  • Daal karela 
  • Achari Karela
  • Tangy karela ,
  • Crunchy karela pakoda  

045-achari-kareka-ki-sabzi-maayeka.jpg-a

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achari karela ki sabzi recipe
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5 from 2 votes

Achari Karela Sabzi

Bitter gourd cooked in a tangy sweet and sour sauce with pickle spices
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: lunch recipe, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: achari, achari karela sabzi, bittergourd, karela
Servings: 5 people
Calories: 149kcal
Author: Anjana Chaturvedi

Ingredients

  • 6 Bitter Gourd / Karela medium size
  • 2.5 tbsp Jaggary / Gud
  • 2 tbsp Tamarind / Imli dried
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 2 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • to taste Salt / Namak

Tempering/ Tadka

  • 3 tbsp Mustard Oil / Sarso ka tel
  • 1/2 tsp Fennel Seeds / Saunf
  • 1/3 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Mustard Seeds / Rai
  • 1/4 tsp Fenugreek Seeds / Methidana
  • 1/4 tsp Onion seeds /Kalonji

Instructions

  • Wash,scrape the peel and slice karela into thin roundals.
  • Add 1 tbsp of salt and mix in the slices and then keep covered for 1/2 hour.
  • Now squeeze the water released from the karela slices and then wash them well with enough water and keep aside.
  • Boil 2 glasses of water in a pan and when it start boiling then add the karela slices and let i cook till half done.
  • Drain the water from the boiled karela and keep aside.
  • Soak tamarind in 3/4 cup water and then mash it and squeeze the juice and keep aside
  • Heat oil in a heavy bottom pan and add the tempering and let it crackle
  • Add turmeric powder in the oil and then add the karela pieces and saute for a minute.
  • Add salt ,mix and then cover the pan and cook on low heat till karela get cooked completely.
  • Add chili powder,coriandar powder,jaggary and tamarind pulp.
  • Cook on low heat till the gravy thicken.
  • Serve with rice, paratha OR roti as a side dish with your meal.

Notes

Note-
You can also add 1.5 tsp of pickle masala from your mango pickle jar at step 10 .

Nutrition

Calories: 149kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1424mg | Potassium: 439mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1000IU | Vitamin C: 118mg | Calcium: 70mg | Iron: 2mg

Related Recipes

  • Crispy Karela Peel Poori
  • Stuffed Karela Paratha RecipeStuffed Karela Paratha Recipe
  • Bharwa Karela ,How To Make Bharwa Karela Recipe, Stuffed Karela Recipe +VideoBharwa Karela ,How To Make Bharwa Karela Recipe, Stuffed Karela Recipe +Video
  • Easy Red Chili Pickle Recipe ,Laal Mirch Ka Achar RecipeEasy Red Chili Pickle Recipe ,Laal Mirch Ka Achar Recipe
  • Crunchy Karela Pakora, Bitter Gourd Fritters
  • Peanut Chutney Recipe ,How To Make Palli ChutneyPeanut Chutney Recipe ,How To Make Palli Chutney

Filed Under: Dry Curry/Stir fry /side dish, Sabzi and Curries, Summer special, Tiffin Variety Tagged With: achari, Asian food, bachelor cooking, bitter gourd, diabetic, food, friendly, Indian, karela, Main course, no onion and garlic, recipe, side, tangy, Vegan, vegetarian

« Mango Mint Raita Recipe , Mango Dip with Mint
Stuffed Karela Paratha Recipe »

Comments

  1. Aanchal Mehta says

    2016-04-07 at

    Aachari karela is my favorite.I used to cook it once in a week in summers.It tastes yummy with curd.

    Reply
  2. Retno kusuma wardani says

    2016-04-05 at

    karela, in Indonesia called Pare or Paria.. you Karela looks so delicious…thank you for sharing…

    Reply
  3. Abid Bhatti says

    2016-04-04 at

    I love achar and achari food as well, you achari karela sabzi amaz me a lot. looks so delicious wanna taste it right now.

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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