Bitter gourd is high in nutrients and provides numerous health benefits. It is an excellent source of vitamin B1, B2, B3, C, magnesium and has high dietary fiber. Many people (including me) don’t like karela due to its bitter taste. My mom used to tell me the benefits it has, but I never liked it. But now as a mother, I want my kid to eat this for its health benefits. On my last visit to my mother’s place, she made this karela bhurji and I loved it. It has no bitterness and was so yummy. Even my husband liked it very much. So this is the recipe straight from my mom’s kitchen.
Bitter gourd Or Karela Bhurji
Grated Karela – 1/2 kg
Finely chopped onions – 2 big
Finely chopped green chilli – 1
Few chopped coriander leaves
Fennel seeds – 1 tbsp
Mustard oil – 2 tbsp
Lemon juice – 1/2 tbsp
Salt to taste
Chaat masala – 1 tsp
Tumeric- 1/2 tsp
Coriander powder – 1 tsp
Rechilili powder – 1/4 tsp
Roasted Fennel powder – 1/2 tsp
Sabzi masala – 1/2 tsp
Amchur powder – 1/4 tsp
- Cut all karela into half and scoop out its seeds with the help of a spoon. Grate karela and put 1 tbsp of salt and mix well. Keep aside for 15 minutes.
- After 15 minutes squeezed out its water completely. Add 1 cup of water and again squeezed water. Keep aside.
- Heat mustard oil in a kadhai and add fennel seeds. After 20 seconds add onions and cook for 5-6 minutes in low flame.
4. Add all spices except amchur powder, chaat masala. Then add grated karela and saute for 10 minutes on low flame.
5. When the Karela Bhurji is ready, sprinkle the amchur powder, chaat masala, and lemon juice. Mix it well.
Garnish with coriander leaves and serve with hot roties.
Bitter gourd or Karela with Tomato:
For Making Bitter gourd with tomato.
The recipe is same as above. After adding Amchoor, chaat masala, and lemon juice. Add finely chopped 2 tomatoes into Sabzi and cook till tomatoes are soft. It takes 2-3 minutes.