Karele Ki Sabzi
Karele ki sabzi, bitter gourd stir fry cooked in a simple, minimalistic way to make the dish easy to cook and taste delicious
Prep Time 20 minutes
Total Time 20 minutes
⁄2 cups red onion
bitter gourd (washed, cleaned and sliced) 1 teaspoon turmeric
Salt to taste
⁄2 teaspoon amchur powder
Heat oil in a wok or saute pan, on medium high heat. Add fennel seeds. As they sputter add bitter gourd. Saute for 5 minutes.
Turn the heat down to medium low and add red onion, followed by turmeric. Cook for 15 minutes, gently stirring every 23 minutes, in order to keep bitter gourd from sticking to the bottom.
Add salt and coriander powder. Stir well and cook for for another 35 minutes until bitter gourd is cooked through.
Sprinkle amchur powder. Toss well to mix well. Turn off the heat. Cover with a lid for 10 minutes before serving as a side with a simple Indian meal of roti, dal soup and steamed rice.
● To prep karela, snip the two ends, gently scrape the spiky surface and then slice them.
● To reduce the bitterness of karela, soak sliced karela to a bowl filled with warm salted water. Let it soak for 15 20 minutes. Then strain the water and continue with the cooking process.
● If available, use mustard oil for the dish. It gives the dish a mild nutty flavor. Heat mustard oil until it starts to emit smoke before adding fennel seeds.