Achari Karela Sabzi
Bitter gourd cooked in a tangy sweet and sour sauce with pickle spices
Servings: 5 people
Calories: 149kcal
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