Kurkure Karela Sabzi Recipe – Crispy Karela Bhujiya
Experience a delightful culinary adventure with our Kurkure Karela Sabzi, a North Indian delicacy that transforms the often-dreaded bitter gourd (Karela) into a crispy, flavorful side dish that’s perfect for lunch or dinner. This recipe promises to enchant your taste buds and offer a nutritious addition to your meal. So, let’s dive into this crispy vegetable recipe that is not only diabetic-friendly but also a perfect complement to traditional dishes like Gujarati dal and steamed rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 4, cut into thin strips |
| Salt | 1 teaspoon (or to taste) |
| Mustard oil | 1 tablespoon |
| Fennel seeds (Saunf) | 1 tablespoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander powder (Dhania) | 1 tablespoon |
| Red chilli powder | 1 teaspoon (or to taste) |
| Amchur (Dry Mango Powder) | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugar | 1 g |
| Sodium | 300 mg |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 20 mins |
| Cooking | 30 mins |
| Total | 50 mins |
Servings
This recipe yields 4 servings, making it a perfect dish for family meals or small gatherings.
Cuisine
- North Indian Recipes
Course
- Lunch
Diet
- Diabetic Friendly
Instructions
-
Prepare the Karela:
Begin by washing the Karela thoroughly to remove any dirt. Using a peeler, carefully peel the skin and then slice the gourd into thin strips. If you find any seeds, be sure to remove them to avoid extra bitterness. -
Marination:
In a mixing bowl, combine the thinly sliced Karela and its peels. Sprinkle with salt and mix well. Allow this mixture to rest for approximately 20 minutes. This step is crucial as it helps draw out the bitterness from the Karela. -
Cooking:
Heat a heavy-bottomed pan over medium flame. Once hot, add mustard oil and let it heat until it begins to smoke slightly. Reduce the heat to medium-low and toss in the fennel seeds. Allow them to sizzle for a few seconds, releasing their aromatic flavor. -
Combine Ingredients:
Next, add the marinated Karela slices and peels to the pan. Mix gently to ensure the pieces are well coated with the oil and spices. -
Spice It Up:
At this stage, introduce the dry spices: turmeric powder, amchur powder, red chilli powder, and coriander powder. Stir the mixture well, ensuring that the Karela is evenly coated with these spices. -
Cooking Process:
Cover the pan and cook for about 5 minutes. Afterward, remove the lid and reduce the heat to very low. Allow the Karela to cook uncovered for an additional 15-20 minutes, stirring occasionally until the Karela becomes crispy and golden brown. -
Serving Suggestions:
Once the Kurkure Karela Sabzi is perfectly crispy, serve it hot as a side dish. This delicious preparation pairs wonderfully with Gujarati Dal, steamed rice, and a refreshing Carrot, Cucumber, and Tomato Salad drizzled with lemon and coriander.
Conclusion
The Kurkure Karela Sabzi is not only a feast for the eyes but also a treat for the palate, effortlessly marrying health and taste. This dish exemplifies how traditional ingredients can be transformed into crispy, mouthwatering delights that everyone will enjoy, even those hesitant about bitter gourd. So, whether you’re serving it at a festive gathering or as part of a simple weeknight dinner, this recipe is sure to make a memorable impression. Enjoy the crunch and the vibrant flavors that celebrate North Indian cuisine right at your dining table!
