Wednesday, June 06, 2012

Karela recipe

Karela or bitter ground is a vegetable that is widely cultivated in India. It is found in two different types, dark green bitter gourd and pale green bitter gourd. Both are cooked in the same way. It has great medical importance as it is used in Africa and Asia in medicines. Physicians recommend many patients to eat it to remove certain disorders of body. Its physical benefits make it superior among other vegetables as it:
  • Removes the impurities form blood.
  • Balances the diabetes.
  • Decreases the symptoms of constipation.
  • Speeds up the healing of skin problems.
  • It is rich in phosphorous, iron and calcium.
It is highly beneficial so you should include it in your diet once in week. It is the favorite vegetable of so many veggies and non-veggies who relish it by adding meat or pluses in it. It can be cooked in various ways however here is a simple recipe that you hopefully will enjoy.

Things you need
  • Bitter ground (6-7 in number, medium sized)
  • Red chili (quarter teaspoon, powdered)
  • Onions (2-3 in number, medium sized)
  • Garam masala (quarter teaspoon, powdered)
  • Turmeric (half teaspoon, powdered)
  • Salt (according to requirement)
  • Oil (two tablespoon)
  • Amchur (half teaspoon, powdered)
How to make Karela Sabzi
  1. First of all peel off the karelas and wash them. Cut them into thin slices or you may chop them. The seeds of the karelas can also be used in cooking however it is up to your liking. If the seeds are fully ripened then they cannot be added in the dish.

  2. Cut the onions.

  3. Take a deep frying pan and add the bitter gourds in the hot oil.

  4. For about 2-3 minutes fry them on normal flame and then slow down the heat for next 2-4 minutes. Stir them occasionally till they become of golden brown color.

  5. Now add the onions in the fried bitter gourd.

  6. Fry the whole material for 2-3 minutes.

  7. Now its time to add the spice powders in the frying mixture.

  8. Add salt, turmeric powder and red chili.

  9. Keep stirring and cook for 7-8 minutes without covering with any lid.

  10. When the above mixture is well cooked, add the garam masala powder and amchur. Mix it well.

  11. Garnish it with coriander leaves or cilantro to make it eye catching.

  12. Now the dish is ready to serve with parathas or phulkas.

  • Salt can be used to remove the bitterness of bitter gourd.

  • You may soak the bitter gourds in salted water or may sprinkle salt on them if you do not like the bitter taste.

  • Sprinkle the salt on the chopped or sliced bitter gourds or put them in salted water before 20-30 minutes of cooking. Wash them with water and then cook.

  • If you peel the outer skin of bitter gourd, you can reduce the bitterness of it. However, if you like to have outer skin, then fry them before adding them into masala.

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