06 May 2025
Besanwali Karela Sabzi – a flavorful and nutritious Karela Sabzi made with an ideal stability of spices and gram flour, bringing out the most effective on this humble vegetable.
Besanwali Karela Sabzi is a scrumptious method to get pleasure from bitter gourds by balancing its pure bitterness with a medley of spices.
Bitter gourd, or karela, is usually prevented because of its naturally bitter style, however with the precise preparation and spices, it transforms right into a scrumptious and nutritious dish. This karela recipe is an ideal mix of flavors, balancing the bitterness with tangy dry mango powder, fragrant spices, and the nutty crunch of gram flour. Marinating the karela with salt and lemon juice helps mellow its bitterness. Cooked to perfection in an iron kadhai, this dish seems superbly crisp and flavorful. Serve it as a facet dish with dal-rice or get pleasure from it with pulkas.
Wash the bitter gourds completely and slice them into skinny rounds.
The tender, mushy seeds needn’t be eliminated. Nevertheless, the exhausting and hard seeds should be eliminated earlier than making the sabzi.
Switch to a big bowl and add salt together with lemon juice. Combine effectively, cowl, and let it relaxation for half-hour.
After half-hour, squeeze out all the surplus moisture from the karela slices and discard the water.
In a bowl add turmeric powder, purple chilli powder, cumin coriander powder, garam masala, dry mango powder, gram flour and blend effectively.
Add this spice combination to the karela slices and toss effectively to coat them evenly.
Warmth oil in an iron kadhai. Add cumin seeds, carom seeds, fennel seeds, and asafoetida. Allow them to sizzle for just a few seconds.
Add the spice-coated karela slices and blend effectively.
Cowl and cook dinner on low warmth, stirring sometimes, till the karela is cooked by and barely crisp.
Garnish with freshly chopped coriander leaves and serve sizzling with roti, dal-rice, or as a facet dish.
a flavorful and nutritious Karela Sabzi made with an ideal stability of spices and gramflour, bringing out the most effective on this humble vegetable.
Wash the bitter gourds completely and slice them into skinny rounds.
Switch to a big bowl and add salt together with lemon juice. Combine effectively,cowl, and let it relaxation for half-hour. This helps scale back bitterness.
After half-hour, squeeze out all the surplus moisture from the karela slices and discard the water.
In a bowl add turmeric powder, purple chilli powder, cumin coriander powder, garam masala, dry mango powder, gram flour and blend effectively.
Add this spice combination to the karela slices and toss effectively to coat them evenly.
Warmth oil in an iron kadhai.
Add cumin seeds, carom seeds, fennel seeds, and asafoetida. Allow them to sizzle for just a few seconds.
Add the spice-coated karela slices and blend effectively.
Cowl and cook dinner on low warmth, stirring sometimes, till the karela is cooked by and barely crisp.
Garnish with freshly chopped coriander leaves and serve sizzling with roti, dal-rice, or as a facet dish.
Kantola Sabzi
Karela Sabzi
How one can develop Karelas in containers
Thanks for stopping by. When you like/ tried this recipe, leaving a remark under the put up will allow extra readers and cooking fans to find these recipes. Additionally, if you’re on Instagram, do share an image of the dish and tag @vanitascorner to be featured in my tales.
Do comply with me on Instagram, Fb and Pinterest.
Subscribe to my youtube channel for simple video recipes.
Pleased Cooking!!
Subscribe to get the latest posts sent to your email.
Leave a Reply