Karela Masala Sabzi (Bitter Gourd Spice Vegetable)
Overview
Karela Masala Sabzi, also known as Bitter Gourd Spice Vegetable, is a traditional Bengali dish that brings together the bold and distinct flavor of bitter gourd (karela) with a blend of aromatic spices. This recipe is a flavorful and nutritious addition to any vegetarian meal, perfect for those who enjoy the unique taste of karela. With a mix of turmeric, garam masala, amchur powder, and a touch of jaggery, this dish strikes a perfect balance between bitter and sweet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/Pavakkai) | 3, cut into thin wedges, seeds removed |
| Onion | 1, thinly sliced |
| Garlic | 2 cloves, grated |
| Ginger | 1 inch, grated |
| Tomatoes | 2, finely chopped or pureed |
| Turmeric powder (Haldi) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt | To taste |
| Red Chilli powder | To taste |
| Jaggery (or Sugar) | 1 teaspoon |
| Sunflower Oil | For cooking |
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: Bengali
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Preparing the Karela
To begin making the Karela Masala Sabzi, start by preparing the karela. If you have a pressure cooker, it’s the quickest method to cook the bitter gourd. You may also opt for steaming the karela if you prefer a gentler cooking method.
- Place the cut karela in the pressure cooker.
- Add 2-3 tablespoons of water to the cooker, along with a pinch of salt and turmeric powder.
- Stir to mix everything evenly.
- Close the lid of the pressure cooker and cook the karela until you hear one whistle.
- Immediately release the pressure by placing the cooker under cold tap water to cool it down. This will help in reducing the bitterness and also prevent overcooking the karela.
Step 2: Preparing the Masala
Once the karela is cooked, it’s time to prepare the masala.
- Heat 2 tablespoons of sunflower oil in a heavy-bottomed pan.
- Add the thinly sliced onions, grated garlic, and grated ginger to the pan. Sauté them on medium heat until the onions become soft and translucent, and the raw smell of garlic and ginger fades.
- Add the finely chopped or pureed tomatoes to the pan, followed by the spices – turmeric powder, amchur powder, garam masala, coriander powder, red chili powder, and salt.
- Stir the mixture and cook the tomatoes until they soften and the oil begins to separate from the masala.
Step 3: Combining the Karela with the Masala
- Add the pressure-cooked karela to the pan with the masala.
- Gently mix everything together, ensuring the karela is evenly coated with the flavorful spices.
- Check the seasoning, and adjust salt and spices to your preference.
- Add a teaspoon of jaggery or sugar to balance the bitterness of the karela. The slight sweetness will complement the spices and reduce the bitterness.
- Cover the pan and cook on low heat for about 10 minutes, allowing the karela to absorb the flavors of the masala. The karela should be soft and well-coated in the thick, aromatic sauce.
Step 4: Final Touches and Serving
- Once the karela is cooked through and tender, turn off the heat and sprinkle chopped coriander leaves over the top for a fresh flavor.
- Transfer the Karela Masala Sabzi into a serving bowl.
How to Serve:
Karela Masala Sabzi pairs beautifully with Panchmel Dal, Palak Raita, and Phulka for a wholesome, satisfying meal. This dish makes for an ideal lunch, offering a balance of flavors and nutrients.
Tips:
- If you prefer a milder karela flavor, you can soak the karela wedges in salt water for 30 minutes before cooking. This helps to reduce some of the bitterness.
- For extra flavor, you can add a handful of roasted peanuts or sesame seeds just before serving for some crunch.
- Karela is rich in iron, vitamin C, and antioxidants, making it an excellent addition to any health-conscious diet.
Karela Masala Sabzi is not just a nutritious addition to your Bengali meal but also a perfect way to incorporate the unique flavor of bitter gourd into your everyday cooking. The combination of spices and the sweet touch of jaggery makes this dish a true delight for those who appreciate bold, complex flavors.
