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–+ servings
karela-peel-potato -sabji
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Karela peel and potato stir fry

A healthy stir fry of bitter gourd peels and potatoes
Prep Time10 minutes
Cook Time15 minutes
Course: lunch recipe, Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: bittergourd peel stir fry, chilkey ki sabji, karela peel sabji, karela sabji, leftover recipe
Servings: 4 person
Calories: 193kcal
Author: Anjana Chaturvedi

Ingredients

  • 3 cup karela peel/karela ka chilka
  • 2 medium Potatoes / Aloo
  • 2 Green Chillies / Hari Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 2 tsp Coriander Powder / Dhaniya Powder
  • 1.5 tsp Mango Powder / Amchoor Powder
  • 1 tsp Fennel powder/ Pisi Saunf
  • 2.5 tbsp Mustard Oil / Sarso ka tel
  • 1 tsp Fennel Seeds / Saunf
  • to taste Salt / Namak

Instructions

  • In a bowl add the bitter gourd peel and add 1/2 tsp salt, mix , cover aside for at least 20 minutes.
  • Now wash them well 2-3 times and then squeeze out the water.
  • Take a pan and heat mustard oil in it and then add fennel seeds in the oil, then add turmeric and the chopped green chilies and the peels.
  • Saute on medium heat for a minute , then add the chopped potatoes and salt, mix and then cover with a lid and cook on low heat.
  • Keep stirring in between, when the potatoes get cooked then remove the lid and add rest of the spices and saute the sabji on low heat for 2-3 minutes .
  • Your delicious healthy karela peel and aloo bhujiya is ready to serve with daal rice or parathas. Enjoy

Notes

Note-
Instead of mango powder you can add grated raw mango or lemon juice for tanginess.

Nutrition

Calories: 193kcal | Carbohydrates: 26g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 98mg | Potassium: 705mg | Fiber: 6g | Sugar: 2g | Vitamin A: 554IU | Vitamin C: 83mg | Calcium: 48mg | Iron: 2mg