Masaledar Karele Ki Sabji

Masaledar Karele Ki Sabji

Masaledar Karele Ki Sabji

Today we will try a completely new version Bittergourd(Karela) fry. A tip to lessen the bitterness of Karela is shown and aling with other tasty ingredients and few favourful spices, this sabji tastes superb. So try it at home and share your feedback with me. ALSO SHARE THIS RECIPE WITH YOUR FRIENDS & FAMILY…KEEP SHARING…KEEP SUPPORTING…

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Masaledar Karele Ki Sabji

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Recipe Type : Dry Sabji

Serving : 2-3 people

Recipe Cuisine : Indian

Author : Sritama

Ingredients:
1. 350 gm. Karela
2. Mustard Oil
3. 1/2 tsp Turmeric Powder
4. 2 Finely Chopped Potatoes
5. 1 tsp Cumin Seeds
6. 1/2 tsp Hing
7. 1 tsp Grated Ginger
8. 2 Chopped Onions
9. 2 Chopped Tomatoes
10. Salt to Taste
11. 2 Slit Green Chillies
12. 1 tsp Coriander Powder
13. 1/2 tsp Cumin Powder
14. 1/2 tsp Kashmiri Red Chilli Powder
15. 1 tsp Amchur Powder
16. 1/2 tsp Garam Masala Powder
17. 1/2 tsp Lemon Juice
18. Coriander Leaves

Method

At first cut the Karela into medium pieces(don’t peel off) and take bowl full of water with some salt mixed in it. Now dip all the karela pieces in it for some time. this process will reduce its bitterness. After that squeeze the karelas to extract extra water from it.

Now heat some oil and add all the karela pieces along with some turmeric powder and fry lightly. Then add finely sliced potatoes in it and fry again for few minutes. Then in the same oil add cumin seeds, hing and grated ginger and mix well with the sabji. Then add chopped onion and tomato and fry till they are soft by covering the pan. Few minutes later add salt to taste and slit green chillies and cook for some again. Then add coriander powder, cumin powder, kashmiri red chilli powder, amchur powder and garam masala powder and mix well with the sabji. Then add little water to prevent the spices from burning and finish off with some lemon juice and fresh coriander leaves. Mix well and you got it. Our tasty and awesome Bittergourd fry is ready to serve with steames rice or roti.

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