Sindhi Karela Bhaji Recipe: A Delightful Blend of Bitter Gourd and Spices
Sindhi Karela Bhaji is a traditional and flavorful dish from Sindhi cuisine that transforms the often-bitter gourd into a delicious and aromatic treat. Cooked with a variety of spices, including curd, coriander powder, and a blend of other flavorful ingredients, this dish is not only perfect for lunch but also makes an excellent addition to your meal prep or lunch box. It’s a diabetic-friendly, healthy, and hearty dish that pairs beautifully with daal palak, phulka, and khamang cucumber.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter gourd (karela), sliced | 2, sliced into round pieces |
| Onion, thinly sliced lengthwise | 2 |
| Tomatoes, finely chopped | 2 |
| Curd | 1/4 cup |
| Green chilies, finely chopped | 2 |
| Ginger, finely chopped | 1 inch |
| Garlic, finely chopped | 5 cloves |
| Cumin seeds | 1 tsp |
| Kashmiri red chili powder | 1 tsp |
| Coriander powder | 2 tsp |
| Cardamom powder | 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Pomegranate powder | 1 tsp |
| Coriander leaves, finely chopped | For garnish |
| Salt | To taste |
| Oil | 1 tbsp |
Preparation Time
10 minutes
Cooking Time
30 minutes
Serving Size
4 servings
Instructions
-
Prepare the Bitter Gourd:
Begin by washing the bitter gourd thoroughly. Slice the bitter gourd into round pieces and place them in a pressure cooker. Add about 2 tablespoons of water and salt. Mix well, then close the lid and cook on medium heat until you hear 2 whistles. Turn off the gas and allow the cooker to cool under cold water to release the pressure. -
Sauté the Aromatics:
Heat oil in a pan over medium heat. Add cumin seeds and let them crackle, releasing their aromatic flavor. Once the cumin seeds crackle, add garlic and green chilies, cooking for about 30 seconds until fragrant. -
Cook the Onions and Tomatoes:
Add the thinly sliced onions to the pan. Sauté them until they become golden brown and slightly caramelized. Next, add the finely chopped tomatoes and cook them down until they become soft and juicy, about 3-4 minutes. -
Add the Spices:
Sprinkle in the turmeric powder, Kashmiri red chili powder, coriander powder, cardamom powder, and pomegranate powder. Mix well to combine the spices with the onion-tomato mixture. Let it cook for 2-3 minutes, allowing the flavors to meld together. -
Incorporate the Curd:
Add the curd to the mixture, stirring continuously to avoid curdling. Continue cooking for another 2 minutes, allowing the curd to blend with the spices and onions. -
Combine with Bitter Gourd:
Add the cooked bitter gourd pieces to the pan. Stir well to combine all the ingredients. If the mixture seems too dry, add a little water to create a slight gravy. Cover the pan and let it cook on low heat for about 5 minutes to allow all the flavors to meld together. -
Final Touch:
Once the bitter gourd is cooked through and tender, turn off the heat. Garnish with freshly chopped coriander leaves.
Serving Suggestions
Serve the Sindhi Karela Bhaji with Daal Palak (lentils with spinach), soft Phulka, and a refreshing Khamang Cucumber salad for a balanced, nutritious, and flavorful meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Protein | 3.5 g |
| Carbohydrates | 18 g |
| Fiber | 5 g |
| Fat | 5 g |
| Sodium | 350 mg |
Note: This recipe is a great option for anyone looking for a nutritious, low-calorie, and diabetic-friendly meal that doesn’t compromise on taste. The combination of bitter gourd with spices offers a deliciously tangy and savory profile, making it a must-try dish for those who appreciate bold, flavorful meals.
