Karela kachri Subzi / Bitter Gourd Stir Fry
karela kachri-sliced bitter gourd stir fried with Indian spices
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: lunch recipe, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: bittergourd, karela, karela ki kachri, KARELA KI SABZI
Servings: 6 people
Author: Anjana Chaturvedi
- 400 gms Bitter Gourd / Karela
- 1.5 tbsp Mango Powder / Amchoor Powder
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tbsp Fennel Seeds / Saunf
- 1.5 tbsp Fennel powder/ Pisi Saunf
- 1 tbsp Coriander Powder / Dhaniya Powder
- 1 tbsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Sugar / Chini
- To Taste Salt / Namak
- 4.5 tbsp Mustard Oil / Sarson ka tel *
Wash , peel and slice bitter gourds in medium thick pieces.(roundels or batons)Add 2 tsp salt in the slices,mix and keep covered for 1/2 hour.Wash them well with water and then squeeze well.(removing the karela skin is optional)
If the bitter gourds are too bitter then you can boil them for 5 minutes in water with little salt and sugar added.
Heat oil in a heavy bottom pan ,then add whole fennel seeds.When fennel seeds become golden then add turmeric powder and karela pieces
Saute for a minute and then add salt and grated raw mango,mix well.Cover and cook on low heat till done.
Keep stirring in between,so it will cook properly and will not stick and burn at the bottom.When done add all the spices and mix well.
Cook for approx.2 minutes on low heat with out covering the pan, stir 2-3 times in between.Add 1 tbsp of oil if needed to make the slices crisp.
Cook for approx.2 minutes on low heat with out covering the pan,stir 2-3 times in between.Serve hot or cold.
Serve hot or cold.
Serving suggestions-best served with daal and rice or any Indian bread.
Note-
- may substitute mustard oil with any cooking oil of your choice .
- *can use grated raw mango instead of using mango powder.