Sindhi Karela Bhaji Recipe – A Traditional Sindhi Style Bitter Gourd Sabzi
Sindhi Karela Bhaji, or bitter gourd sabzi, is a flavorful, healthy, and hearty dish that brings together the bitterness of karela (bitter gourd) with a blend of aromatic spices, making it a must-try for those who appreciate traditional Sindhi flavors. The dish is not only diabetes-friendly but also offers a nutritional boost, rich in vitamins, antioxidants, and dietary fiber. This particular recipe is packed with the natural bitterness of karela, perfectly balanced by tangy yogurt, and is made with easily available spices like cumin, coriander, and turmeric.
This Sindhi Karela Bhaji can be served as a side dish with roti, rice, or even with traditional Sindhi meals, adding a unique twist to your everyday dinner table. Let’s dive into the recipe, which takes only 40 minutes from start to finish and serves four people.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd / Pavakkai) | 2 medium-sized, cut into roundels |
| Onions | 2, thinly sliced |
| Tomatoes | 2, finely chopped |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Green Chillies | 2, finely chopped |
| Ginger | 1 inch, finely chopped |
| Garlic | 5 cloves, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kashmiri Red Chilli Powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Anardana Powder (Pomegranate Seed Powder) | 1 teaspoon |
| Coriander Leaves (Dhania) | A handful, finely chopped |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Sindhi
Course: Lunch
Diet: Diabetic Friendly
Instructions
-
Pre-cooking the Karela:
- Start by washing the karela (bitter gourd) thoroughly. Cut it into thin round slices.
- Place the sliced karela in a pressure cooker. Add about 2 tablespoons of water and a pinch of salt.
- Pressure cook the karela for 2 whistles and then turn off the heat.
- Once the pressure has been released (you can speed up the process by running cold water over the cooker), remove the karela and set it aside.
- Tip: Releasing the pressure immediately helps prevent overcooking, keeping the karela tender yet firm.
-
Preparing the Masala (Spice Mixture):
- Heat 1 tablespoon of sunflower oil in a kadai (wok) on medium flame.
- Once the oil is hot, add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.
- Add the finely chopped ginger, garlic, and green chillies to the oil. Sauté for about 30 seconds until fragrant.
- Now, add the thinly sliced onions and sauté them until they soften and turn golden brown. This process should take about 5-6 minutes.
- Add the finely chopped tomatoes to the onions and cook until the tomatoes turn mushy and blend with the onions. Stir occasionally.
-
Cooking the Spices:
- Once the tomato-onion mixture is cooked, add the following ground spices:
- 1/2 teaspoon turmeric powder (haldi)
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoons coriander powder (dhania)
- 1/2 teaspoon cardamom powder (elaichi)
- 1 teaspoon anardana powder (pomegranate seed powder)
- Stir everything together and let the spices cook for about 2-3 minutes until the oil starts to separate from the masala.
- Once the tomato-onion mixture is cooked, add the following ground spices:
-
Incorporating the Yogurt:
- Add 1/4 cup of curd (yogurt) to the spice mixture, stirring well to avoid curdling. Allow the yogurt to cook into the masala for about 2-3 minutes on low heat. The yogurt adds a subtle creaminess and a slight tang to the dish.
-
Final Cooking of the Karela:
- Now, gently add the pre-cooked karela to the masala and mix it in.
- Sprinkle a little water (about 2 tablespoons) and cover the kadai with a lid. Let the dish simmer for about 5 minutes on low flame.
- After 5 minutes, uncover the pan and check the seasoning. Adjust the salt and spices if necessary.
-
Finishing Touches:
- Once the karela is fully coated in the masala and cooked through, turn off the heat.
- Stir in a handful of finely chopped coriander leaves for a fresh burst of flavor.
Serving Suggestions
Serve this Sindhi Karela Bhaji hot as a side dish with your choice of roti, rice, or Sindhi specialties such as Sindhi Tidali Dal (lentils) and Jowar Jo Dodo (sorghum roti). This dish complements well with a simple yogurt or buttermilk on the side, making it an ideal part of a traditional Sindhi meal.
Tips for Best Results:
- To reduce the bitterness of karela, you can sprinkle salt on the slices before cooking and let them sit for about 10-15 minutes. Then rinse and squeeze out the excess water.
- You can adjust the number of green chillies based on your spice preference. For a milder dish, reduce the quantity of chillies.
- Feel free to add a little asafoetida (hing) for extra depth of flavor.
Nutritional Information (per serving):
- Calories: Approx. 120 kcal
- Protein: 3g
- Carbohydrates: 12g
- Fiber: 5g
- Fat: 7g
- Sugar: 3g
- Sodium: 350mg
Sindhi Karela Bhaji is a perfect blend of health and flavor. The bitterness of the karela pairs wonderfully with the tangy yogurt and a medley of spices, creating a delightful experience for your taste buds. It’s an excellent choice for anyone looking for a diabetic-friendly, nutritious, and aromatic dish from Sindhi cuisine. Enjoy this simple yet flavorful dish with your loved ones!
