Masala Karela Recipe
This flavorful Masala Karela, or Bitter Gourd, is a delicious Indian side dish perfect for family meals. Packed with the goodness of spices like cumin, coriander, and amchur (dry mango powder), this dish is diabetic-friendly and can be enjoyed with a simple meal of dal and phulkas. The process of cooking karela reduces its bitterness, and the spice blend balances the flavors beautifully.
Ingredients
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd/ Pavakkai) | 6 – deseeded and sliced |
| Salt | To taste |
| Onion | 1 – thinly sliced |
| Gram Flour (Besan) | 3 tablespoons |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Red Chili Powder | 1 tablespoon |
| Cumin Seeds (Jeera) | 2 teaspoons |
| Coriander Powder (Dhania) | 1 tablespoon |
| Amchur (Dry Mango Powder) | 1 tablespoon |
| Sunflower Oil | As required |
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Cuisine: Indian
Course: Side Dish
Diet: Diabetic Friendly
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Fat | 8g |
| Carbohydrates | 10g |
| Protein | 2g |
| Fiber | 3g |
Instructions
Step 1: Preparing the Karela
- Deseed and slice the karela: Begin by deseeding the karela and slicing them. Do not remove the skin, as it is rich in nutrients.
- Pressure cook the karela: Place the sliced karela into a pressure cooker with 3 tablespoons of water, a pinch of salt, and 2 teaspoons of turmeric powder. Pressure cook for 3 whistles and release the pressure immediately. This helps soften the karela and reduces its bitterness. Set the cooked karela aside.
Step 2: Preparing the Masala
- Heat the oil: In a heavy-bottomed pan or kadhai, heat a small amount of sunflower oil.
- Add cumin seeds: Once the oil is hot, add 2 teaspoons of cumin seeds and allow them to sizzle until aromatic.
- Saute onions: Add the thinly sliced onions and saute them until they turn a golden-brown color. This adds depth to the masala.
Step 3: Cooking the Karela
- Add the cooked karela: After the onions have turned golden brown, add the pre-cooked karela to the pan.
- Add the spices: To the karela, add 1 tablespoon of red chili powder, 1 tablespoon of amchur powder, 1 tablespoon of coriander powder, and 3 tablespoons of gram flour (besan). Stir well to combine all the spices with the karela.
- Drizzle oil: For added richness, drizzle a little more sunflower oil over the mixture and mix again.
- Cover and simmer: Lower the heat, cover the pan, and simmer the Masala Karela, stirring occasionally. Allow the masala and karela to meld together, cooking until the besan is roasted and everything is well coated. This process should take about 10 minutes.
Step 4: Finishing the Dish
- Turn off the heat: Once the karela is fully cooked and the masalas are well absorbed, turn off the heat.
- Serve: Transfer the Masala Karela into a serving bowl.
- Enjoy with a meal: Masala Karela is best served hot with Panchmel Dal and soft Phulkas for a wholesome weekday meal.
This Masala Karela dish is perfect for those who enjoy the distinct taste of bitter gourd while benefiting from its rich nutrients. The use of spices like coriander, cumin, and amchur helps balance the bitterness, and the addition of besan gives it a delightful texture. Enjoy it as a side dish to complete your Indian meal!
