Karela Aur Baingan Ki Sabzi Recipe – Bitter Gourd Brinjal Sabzi
Introduction
Embark on a culinary adventure with this delightful North Indian recipe, Karela Aur Baingan Ki Sabzi, a flavorful and nutritious dish that brings together the unique bitterness of karela (bitter gourd) and the rich creaminess of brinjal (eggplant). This vibrant sabzi not only tantalizes your taste buds but also embodies the essence of vegetarian comfort food, making it a perfect choice for a wholesome lunch or dinner. Pair it with Gujarati dal and methi thepla for a complete meal that delights the senses.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 1 (washed, scraped, and sliced) |
| Brinjal (Baingan/Eggplant) | 6 (thinly sliced) |
| Onion | 1 (chopped) |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 2 tablespoons |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 300mg |
| Total Carbohydrates | 15g |
| Dietary Fiber | 5g |
| Sugars | 3g |
| Protein | 3g |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 3 servings |
Instructions
To commence the preparation of the Karela Aur Baingan Ki Sabzi, begin by meticulously washing the bitter gourd. With a vegetable peeler, lightly scrape the skin to remove any bitterness and then slice it into thin circles. Take care to remove the seeds and the inner white flesh, which can contribute to an undesirable taste.
Next, wash the brinjal and cut it into thin slices. To prevent the slices from discolouring, immerse them in salted water until you are ready to cook.
Heat the sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is adequately heated, add the sliced bitter gourd and sauté until it darkens in color and shrinks slightly—this process effectively mitigates the bitterness of the gourd. Once done, remove the fried bitter gourd from the pan and set it aside.
In the same oil, introduce the chopped brinjal slices. Cook these until they soften and take on a richer color, then remove from the pan and set aside as well.
Utilizing the same oil in the pan, add the mustard seeds, cumin seeds, and fenugreek seeds. Wait until they begin to splutter, then add the chopped onion. Sauté the onion until it becomes translucent, infusing the oil with its flavor.
Once the onions reach a translucent state, incorporate the turmeric powder, red chilli powder, and amchur (dry mango powder). Stir well and allow the spices to cook for approximately 2 to 3 minutes, allowing their flavors to meld beautifully.
Finally, add the previously cooked bitter gourd and brinjal back into the pan along with salt to taste. If necessary, splash in a small amount of water to aid in cooking. Sauté the mixture well and cook for an additional 5 minutes, ensuring all ingredients are thoroughly combined and heated through.
Once ready, serve your Karela Aur Baingan Ki Sabzi hot, accompanied by a bowl of steaming Gujarati dal and warm methi thepla, making for a satisfying and nutritious weekday meal that’s sure to please everyone at the table.
Enjoy the exquisite flavors and textures of this classic Indian sabzi, and relish the wonderful health benefits that come from the combination of karela and brinjal. This dish not only offers a unique culinary experience but also adds a touch of authenticity to your dining table.
