Karela Aur Baingan Ki Sabzi (Bitter Gourd and Brinjal Vegetable)
Description:
Karela Aur Baingan Ki Sabzi is a healthy and flavorful North Indian side dish made with two beloved vegetables, bitter gourd (karela) and brinjal (baingan). This simple yet delicious vegetable medley is spiced to perfection and makes an excellent accompaniment for a variety of main dishes. Despite the slight bitterness of karela, the combination of spices and the soft texture of the brinjal create a balanced and enjoyable flavor profile. This dish is easy to prepare and can be served for lunch or dinner. It’s also a great option for lunchboxes, providing both nutrition and taste in a single dish.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 1, wash, peel slightly, and cut into circles |
| Brinjal (Baingan/Eggplant) | 6, thinly sliced |
| Onion | 1, chopped |
| Mustard Seeds (Rai/Kadugu) | 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 |
| Oil | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Instructions
-
Prep the Vegetables:
Start by washing the bitter gourd thoroughly. Use a vegetable peeler to scrape the skin slightly and cut it into thin rounds. Once sliced, remove the seeds and the white inner membrane. Keep the pieces aside.
Next, wash and slice the brinjal into thin rounds. To prevent discoloration, immerse the brinjal slices in salted water for a few minutes. -
Fry the Karela:
Heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat. Add the sliced bitter gourd (karela) to the pan and fry until it turns a darker color and shrinks a little. This process helps to reduce the bitterness. Once fried, remove the karela from the pan and set it aside. -
Cook the Brinjal:
In the same pan, add the remaining oil. Add the chopped brinjal and sauté until it softens and changes color. Once done, remove the brinjal from the pan and set it aside. -
Temper the Spices:
Using the same oil left in the pan, add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter and become fragrant. Then, add the chopped onion and sauté until the onion turns translucent and soft. -
Add the Spices:
After the onions have softened, add the turmeric powder, red chili powder, and dry mango powder (amchur). Stir well and cook for 2-3 minutes to allow the spices to infuse into the oil. -
Combine the Vegetables:
Now, add the fried karela and cooked brinjal back into the pan. Sprinkle salt to taste and add a very small amount of water, just enough to help blend the ingredients together. Sauté everything well and cook for an additional 5 minutes, allowing the flavors to come together. -
Serve:
Your Karela Aur Baingan Ki Sabzi is now ready to be served! This tasty vegetable curry pairs beautifully with Gujarati Dal and Methi Thepla for a wholesome and satisfying meal.
Enjoy this nutritious and flavorful North Indian dish, perfect for any meal!
