Sindhi Karela Bhaji Recipe: A Flavorful Bitter Gourd Delight
Sindhi Karela Bhaji, a traditional dish from the heart of Sindhi cuisine, is a delicious and healthful recipe that features bitter gourd (karela) cooked with aromatic spices and vegetables. This dish is not only great for lunch but also makes a wonderful diabetic-friendly option thanks to its combination of spices and low-carb ingredients. The slight bitterness of the karela is balanced with the rich, tangy flavors from curd and a mix of flavorful spices, making it a unique and satisfying meal.
Here’s how you can recreate this authentic Sindhi dish at home, which pairs wonderfully with dal palak (lentils with spinach), phulka (flatbread), and a refreshing side of khamang cucumber.
Ingredients for Sindhi Karela Bhaji
| Ingredient | Quantity |
|---|---|
| Bitter gourd (Karela) | 2, sliced round |
| Onions | 2, thinly sliced |
| Tomatoes | 2, finely chopped |
| Curd (Yogurt) | 1/4 cup |
| Green chilies | 2, finely chopped |
| Ginger | 1-inch, finely chopped |
| Garlic cloves | 5, finely chopped |
| 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 (Anardana) | 1 tsp |
| Salt | As per taste |
| Cooking oil | 1 tbsp |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serving Size: 4
Cuisine: Sindhi
Course: Lunch
Diet: Diabetic-Friendly
Instructions for Making Sindhi Karela Bhaji
-
Pre-Cook the Karela:
- Begin by placing the sliced bitter gourd (karela) in a pressure cooker. Add 2 tablespoons of water and a pinch of salt.
- Close the lid of the cooker and cook the karela for 2 whistles. Once done, turn off the gas and let the pressure release naturally. Place the cooker under cold running water to ensure all the pressure is released quickly.
- After the pressure is released, open the cooker and remove the karela. Keep it aside for later use.
-
Cooking the Masala Base:
- Heat 1 tablespoon of oil in a pan or kadhai over medium heat. Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter.
- Add the finely chopped garlic and green chilies to the pan. Stir and cook for about 30 seconds to release their flavors.
-
Sautéing the Vegetables:
- Add the thinly sliced onions to the pan and cook them until they become golden brown. This step brings out the sweetness of the onions and adds depth to the dish.
- Once the onions are browned, add the finely chopped tomatoes. Cook the tomatoes until they soften and blend with the onions to form a thick masala base.
-
Spicing the Masala:
- Add the following spices to the pan: 1/2 teaspoon of turmeric powder, 1 teaspoon of Kashmiri red chili powder, 2 teaspoons of coriander powder, 1/2 teaspoon of cardamom powder, and 1 teaspoon of pomegranate powder (anardana).
- Stir well and let the spices cook for about 2 to 3 minutes, allowing the flavors to meld together.
-
Adding the Curd:
- Add the 1/4 cup of curd (yogurt) to the masala mixture. Stir constantly to ensure the curd doesn’t curdle. Cook for an additional 2 minutes until the mixture becomes smooth and creamy.
-
Incorporating the Karela:
- Now, add the pre-cooked karela to the pan. Mix well so that the karela is evenly coated with the masala. If necessary, add a little water to prevent the mixture from sticking to the pan.
- Cover the pan with a lid and let it cook for 5 minutes on low heat. This will help the karela absorb the flavors of the masala.
-
Final Touch:
- After 5 minutes, turn off the gas and garnish the Sindhi Karela Bhaji with freshly chopped coriander leaves for added freshness and flavor.
-
Serving Suggestions:
- Serve the Sindhi Karela Bhaji hot with dal palak (lentils with spinach), phulka (Indian flatbread), and khamang cucumber (a simple spiced cucumber salad) for a complete and nutritious meal.
Tips for Best Results:
- Pre-Cooking Karela: Pre-cooking the karela in a pressure cooker helps reduce its bitterness, making the dish more palatable, especially for those who are not used to its strong taste.
- Spice Level: Adjust the amount of Kashmiri red chili powder and green chilies based on your heat tolerance. Kashmiri red chili powder is milder, but you can always add more for extra heat.
- Tangy Touch: The addition of pomegranate powder (anardana) adds a tangy flavor that complements the bitterness of the karela beautifully. If you don’t have anardana powder, you can substitute it with a small amount of lemon juice at the end.
- Serving Suggestions: This dish pairs excellently with a variety of Indian breads like phulka, paratha, or even rice. You can also enjoy it with a side of raita or a light vegetable curry for a complete meal.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 18g |
| Protein | 4g |
| Fat | 5g |
| Fiber | 3g |
| Sodium | 150mg |
| Potassium | 350mg |
Sindhi Karela Bhaji is not just a dish, but a tribute to the flavors of Sindhi cuisine. Its unique combination of spices and the mild bitterness of karela makes it a delightful choice for those looking for a healthy, flavorful, and diabetic-friendly meal. Enjoy this recipe as part of your lunch or dinner and let the warmth and spices bring comfort to your table!
