Recipe for Karela Sabzi

Karela is also known as “bitter gourd". It is a unique vegetable-fruit popular in the Indian subcontinent. As the name suggests karelas have a bitter taste and need some preparation before cooking.

Ingredients:

Karelas 5 medium-size (fresh green karelas)

Cooking Oil 5 tablespoons

Onions 3 (medium size) sliced thinly

Tomatoes crushed 1 full cup (fresh or canned)

Garlic paste 1 teaspoon

Ginger paste 1 teaspoon

Turmeric powder 1/4 teaspoon

Coriander Powder 1 teaspoon

Cumin Powder 1 teaspoon

Crushed Chili 1 teaspoon (or 1/2 teaspoon of red chili powder)

Mango Powder (Aamchur) 1 teaspoon

Salt 1 teaspoon or per taste

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Garnish:

Whole green chilis 3 cut into halves

Coriander leaves finely chopped

Lemon juice 1 teaspoon (optional)

Fresh green karelas, also known as bitter gourd.

Preparing the karelas before cooking:

- Scrape off the bumpy skin of the karelas completely or partially

- Make a slit in the karelas and remove all the seeds

- Cut karelas into thin round slices

- Rub salt on the slices and keep for 10 minutes, then wash them thoroughly

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Cooking method:

Put oil in a pan, add sliced onions, saute till the onions become opaque.

Add karela slices and saute.

Add all the ingredients (except the garnish) and mix well for 3-4 minutes.

Cover the pan and cook on low heat for 15 minutes.

Remove the lid and stir the mixture well.

Add 3-4 tablespoons of water if the mixture is too dry.

Simmer for another 10-15 minutes, till the karelas become soft and you see oil on the sides of the pan. Remove from the stove.

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Garnish:

Add lemon juice and mix well. (optional)

Garnish with chopped coriander leaves and sliced green chilis.

Enjoy karela sabzi with paratha or chapati (unleavened flatbread popular in the Indian subcontinent) and fresh yogurt.