Directions
Karele Ki Sabji
Ingredients
For marination
Karela, medium (करेला) – 7 nos
Salt (नमक) – 1 tsp
Lemon, medium (नींबू) – 1 no
For Cooking
Mustard oil (सरसों तेल) – 4 tbsp
Mustard seeds (सरसों दाना) – 1 tsp
Cumin (जीरा) – 1 tsp
Fennel seeds (सौंफ़) – 2 tsp
Green chilli, slit (हरि मिर्च) – 3 nos
Turmeric (हल्दी) – ¾ tsp
Chilli Powder (मिर्ची पाउडर) – 1 tsp
Coriander powder (धनिया पाउडर) – 1 tbsp
Salt (नमक) – to taste
Black Salt (काला नमक) – ½ tsp
Chaat masala/Amchur (चाट मसाला या अमचूर) – 2 tsp
Onion, medium (प्याज़) – 3-4 nos
Coriander, chopped (ताज़ा धनिया) – handful
Ghee (घी) – 2 tsp
Steps
|
1
Done
|
Wash the karelas and cut them into thin slices. In a bowl, mix the karela slices with salt and lemon juice. Allow them to marinate for about 30 minutes. Squeeze the slices nicely and wash them. Squeeze them again to drain out the excess water. Heat mustard oil in a pan or kadhai. Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter. |
|
2
Done
|
Add the marinated karela slices and mix well. Add slit green chillies and sauté for a minute. Cook on medium heat until the karela slices turn golden brown and tender. Add turmeric, chilli powder, coriander powder, salt, black salt, and chaat masala/amchur. Mix well. |
|
3
Done
|
Add sliced onions and mix well. Cook for 3-4 minutes until the onions are soft and translucent. Finally, add chopped coriander and ghee. Mix well and cook for another 2 minutes. Garnish with some more chopped coriander. Serve hot with roti or rice. |
