Karlyachi Ambat Goad Bhaji Recipe – Maharashtrian Sweet & Sour Karela Sabzi
Description:
Kaarlyachi Aambat Goad Bhaaji is a traditional Maharashtrian dish featuring bitter gourd (karela) in a deliciously sweet and sour curry. Known for its health benefits and unique blend of flavors, this recipe is simple to prepare and makes for a perfect addition to a wholesome, diabetic-friendly meal.
Cuisine: Maharashtrian
Course: Main Course
Diet: Diabetic Friendly
Ingredients
Ingredients | Quantity |
---|---|
Karela (Bitter Gourd/ Pavakkai) | 500 grams |
Onions | 2 (chopped) |
Turmeric Powder (Haldi) | 1/2 teaspoon |
Red Chilli Powder | 1 teaspoon |
Kashmiri Red Chilli Powder | 1 teaspoon |
Jaggery | 3 teaspoons |
Tamarind Paste | 1 teaspoon |
Salt | To taste |
Oil | 1 tablespoon |
For Coconut Paste: | |
Onion | 1 (sliced) |
Fresh Coconut (grated) | 1 cup |
Oil | 1 teaspoon |
For Tempering: | |
Oil | 2 teaspoons |
Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 90 minutes
Instructions:
-
Prep the Karela (Bitter Gourd):
Begin by washing the bitter gourds thoroughly. Slice them in half, remove the seeds, and cut them into roundels. Place the cut pieces in a mixing bowl. -
Coconut Paste:
In a kadai (wok), heat 1 teaspoon of oil over medium heat. Add the sliced onion and sauté for a few minutes until translucent. Then, add the freshly grated coconut and continue sautéing on low heat until the coconut turns light brown in color. Remove from heat and set aside to cool. Once cooled, transfer the mixture into a mixer-jar, add tamarind paste, and grind everything into a smooth paste using a little water. -
Saute the Karela:
Heat a pan on medium heat and add a tablespoon of oil. Add the karela roundels to the pan and sauté them over low-medium heat. Stir frequently to prevent burning. Once the bitter gourd pieces turn dark and crispy, remove from heat and set aside. -
Temper the Spices:
For the tempering, heat 2 teaspoons of oil in a saucepan over medium heat. Add the mustard seeds and let them splutter. Once they do, add the asafoetida and mix well. Add the chopped onions and sauté until they turn translucent, about 2 minutes. Now, add the turmeric powder and red chilli powder. Stir well to combine all the spices. -
Combine Ingredients:
Add the crispy karela roundels to the saucepan. Then, add jaggery, the freshly ground coconut paste, and salt to taste. If the mixture seems too dry, add a little water to create a thick gravy. Stir well to combine. -
Simmer:
Bring the dish to a rolling boil, then lower the heat and let it simmer for a couple of minutes. This will allow the flavors to meld together. Turn off the heat once done. -
Serve:
Transfer the Kaarlyachi Aambat Goad Bhaaji to a serving bowl. It pairs wonderfully with Rice Flour Bhakri, Maharashtrian Ambat Goda Dal, and Steamed Rice for a classic Maharashtrian meal. For a diabetic-friendly meal, serve it alongside Bajri Ki Roti and Methi Moong Dal Palak for a balanced, healthy dinner.
Tips for a Perfect Kaarlyachi Aambat Goad Bhaaji:
- Choosing Bitter Gourd: When selecting karela, look for ones that are firm and not too overripe, as they tend to be less bitter and more tender.
- Adjusting Sweetness and Sourness: If you prefer the dish to be sweeter, increase the amount of jaggery. For extra tang, you can add more tamarind paste.
- Frying the Karela: Fry the karela pieces until they are crisp to help reduce bitterness and add texture to the dish.
This Maharashtrian Kaarlyachi Aambat Goad Bhaaji is a wonderfully balanced dish, combining the natural bitterness of karela with the sweetness of jaggery and the tanginess of tamarind. With its simple ingredients and easy preparation, this dish not only provides a burst of flavor but is also a healthy choice for anyone looking to manage their blood sugar levels. Whether served as part of a traditional meal or as a stand-alone dish, it’s sure to be a hit!