Bitter gourd recipe (Karela ki sabzi)

 Hello friends !

Today we will make a very healthy recipe that is Karela ki sabzi.

Let's do it!!

Karela ki sabzi:

Cooking time: 45 minutes

Utensils used:

    1 frypan

    1 ladle

    1 teaspoon 

    1 tablespoon 

Ingredients:

1. Bittergourd (Karela) : 500 gm
2. Refined oil : 1/2 litre
3. Onion : 2 medium size cut in long thick stripes 
4. Tomatoes: 2 medium size finely chopped or paste 
5. Garlic : 8 pieces finely chopped or paste 
6. Ginger : 1 tablespoon finely chopped or paste 
7. Cumin seeds: 1/2 teaspoon 
8. Saunf: 1/2 teaspoon 
9. Fenugreek seeds ( methi dana): 1/2 teaspoon 
10. Kalonji : 1/2 teaspoon 
11. Red chilli powder: 1/2 teaspoon 
12. Kashmiri red chilli powder: 1/2 teaspoon
13. Black pepper powder: 1/2  teaspoon 
14. Turmeric powder: 1/2 teaspoon 
15. Coriander powder : 1 tablespoon
16. Mango powder ( amchur powder) : 1/2 teaspoon
17. Garam masala powder: 1/2 teaspoon 
18. Green chilli (hari mirch) : 2 finely chopped 

Pre-Preparation: 

• Wash Karela and cut top and bottom of each Karela. Cut in thin circular stripes. If you want take out ripen seeds otherwise no need.also, no need to peel of skin of Karela.put some salt on these karela stripes and keep them as it is for 30 minutes. This will reduce bitterness of karela. After 30 minutes wash these karela stripes and keep them dry.
• Cut onions in long thick stripes.
• Finely chop tomatoes, garlic , ginger and green chillies. 

Procedure: 

• Pour 1/2 litre refined oil in frypan on medium flame.  When oil becomes hot,  add Karela stripes to deep fry them for 10 -15 minutes on low medium flame. When they become little brownish. Take Karela stripes out on a tissue paper to keep them dry.Now, use only 2 ladles of oil in frypan  , add 1/2 teaspoon jeera , 1/2 teaspoon saunf, 1/2 teaspoon methidana, 1/2 teaspoon kalonji , 8 pieces finely chopped garlic,  1 tablespoon finely chopped ginger, 2 onions cut in long thick stripes and 2 finely chopped tomatoes. 
•  Saute for 6-7 minutes. Add 1/2 teaspoon turmeric powder,  1 tablespoon  coriander powder,  1/2 teaspoon red chilli powder,  1/2 teaspoon Kashmiri red chilli powder,  1/2 teaspoon black pepper powder,  1/2 teaspoon amchur powder and   2 finely chopped green chillies . Saute for 2 minutes.
• When oil separates from masala,  Then add Karela stripes and cover with lid to cook for 10-15 minutes on low flame. 
• Now, Karela ki sabzi is ready. Add 1/2 teaspoon garam masala powder . The recipe is ready to serve.

I am sure you will keep licking your fingers because this recipe is too much tasty .

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