Spicy Karela Masala Sabzi (Bitter Gourd Curry) Recipe

Karela Masala Sabzi Recipe (Bitter Gourd Masala Vegetable)

Karela Masala Sabzi is a flavorful Bengali-style dish where bitter gourd is cooked with everyday spices to create a savory, balanced meal. This dish, often paired with Rajasthani Kadhi and Phulkas, offers a wonderful combination of bitterness from the gourd, sweetness from jaggery, and the perfect blend of aromatic spices. It’s a simple yet delicious vegetarian option for lunch or dinner, showcasing the versatility of bitter gourd in an easy-to-make curry.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Course: Lunch

Cuisine: Bengali

Diet: Vegetarian

Instructions:

1. Prepare the Bitter Gourd:
   Begin by placing the sliced bitter gourd in a pressure cooker. Add 2 to 3 tablespoons of water, a pinch of salt, and turmeric powder. Mix well and cook on a medium flame for one whistle. Once the pressure cooker has cooled down, place the cooker under cold running water to release the pressure.

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2. Cook the Spices:
   Heat oil in a frying pan over medium heat. Once hot, add the sliced onions, grated ginger, and garlic. Stir-fry them until the onions turn soft and golden brown.

3. Add Tomatoes and Ground Spices:
   Add the chopped tomatoes to the pan and cook them until they soften. Then, add the turmeric powder, dry mango powder (amchur), red chili powder, garam masala powder, coriander powder, and salt. Stir the mixture well and cook for 2-3 minutes until the spices blend together and the tomatoes break down into a soft masala.

4. Combine with Cooked Bitter Gourd:
   Once the tomatoes are cooked and the masala has come together, add the previously cooked bitter gourd to the pan. Mix well to coat the gourd with the spices. Cover the pan and let it cook for another 10 minutes, allowing the flavors to meld together.

5. Finish with Jaggery:
   Once the gourd is cooked through and tender, stir in the jaggery or sugar to balance the bitterness. Cook for another 2 minutes to let the jaggery melt into the curry, enhancing the overall flavor.

6. Garnish and Serve:
   Garnish with freshly chopped coriander leaves. Serve the Karela Masala Sabzi hot with Phulkas (Indian flatbreads) and a side of Rajasthani Kadhi for a satisfying and wholesome lunch.

Nutritional Information (Per Serving):

Note: Nutritional values are approximate and may vary based on the exact quantities used and specific ingredients.

Cooking Tips:

• Bitter Gourd Pre-treatment: If you prefer to reduce the bitterness of the gourd even further, you can sprinkle some salt on the sliced bitter gourd and let it sit for 15 minutes. Afterward, rinse it well to wash away the excess bitterness.

• Spice Adjustments: Feel free to adjust the spices according to your taste. If you like a spicier dish, increase the amount of red chili powder or add some green chilies while cooking the onions.

• Sweetness: The jaggery balances the bitterness of the karela. If you don’t have jaggery, sugar can be substituted, though jaggery adds a richer flavor.

This Karela Masala Sabzi is a flavorful way to enjoy the health benefits of bitter gourd, packed with antioxidants and essential nutrients. Pair it with your favorite flatbread or rice for a complete and nutritious meal!