Karela Kadhi Recipe (Bitter Gourd in Yogurt Gravy)
Karela Kadhi is a unique and delicious Rajasthani side dish that brings together the bitterness of karela (bitter gourd) and the tanginess of yogurt. This dish is perfect for those who are looking to add a nutritious, diabetic-friendly dish to their meal plan. The balance of spices and the creamy yogurt gravy makes it a flavorful accompaniment for roti (Indian flatbread) or rice.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gram flour (besan) | 1 teaspoon |
| Curd (yogurt) | 1 cup |
| Water | 1 1/2 cups |
| Salt | As per taste |
| Bitter gourd (karela) | 2, peeled and chopped |
| Cumin seeds (jeera) | 1/2 teaspoon |
| Mustard seeds (rai) | 1/4 teaspoon |
| Curry leaves | 1 sprig |
| Onion | 1/2, finely chopped |
| Green chilies | 3, make a paste |
| Ginger | 1/2 inch, make a paste |
| Garlic | 1/2 teaspoon, make a paste |
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Cuisine: Rajasthani
Course: Side Dish
Diet: Diabetic Friendly
Instructions:
-
Prepare the Yogurt Mixture:
In a bowl, add the curd (yogurt), water, and gram flour (besan). Whisk it thoroughly to ensure that there are no lumps. Set it aside. -
-
Soak the Bitter Gourd:
Cut the bitter gourd into slices and soak it in salted water for a few minutes. This helps reduce its bitterness. After soaking, drain and set it aside. -
Cooking the Aromatics:
In a pan, heat some oil. Once the oil is hot, add mustard seeds and cumin seeds. Allow them to splutter. Next, add finely chopped onion and sauté until it turns soft and golden brown. -
Add the Spices:
Once the onions are soft, add curry leaves, green chili paste, ginger paste, and garlic paste. Sauté this mixture for 2-3 minutes to allow the spices to release their flavors. -
Cook the Bitter Gourd:
Add the chopped bitter gourd to the pan. Cook for about 5-7 minutes until the karela becomes tender. Stir occasionally to prevent it from sticking to the pan. -
Add the Yogurt Mixture:
Once the karela is cooked, pour in the prepared yogurt and gram flour mixture. Stir it well to combine all the ingredients. Add salt as per your taste. -
Simmer:
Reduce the heat to low and let the kadhi simmer for about 10-12 minutes, allowing the flavors to blend and the gravy to thicken. Stir occasionally to ensure the mixture doesn’t stick to the bottom. -
Serve:
Once the kadhi is ready, turn off the heat. Serve this flavorful Karela Kadhi hot with steamed cumin rice (jeera rice), fresh phulka (Indian flatbread), and stuffed besan (gram flour) chili for a complete meal.
Tips for Making Perfect Karela Kadhi:
- To reduce the bitterness of karela further, after chopping it, sprinkle some salt over it and let it sit for 10 minutes before soaking in water. This helps draw out the bitterness.
- Adjust the consistency of the kadhi by adding more or less water as per your preference.
- For an extra punch of flavor, you can add a pinch of turmeric and red chili powder to the karela while it cooks.
Enjoy this nutritious, tangy, and flavorful Karela Kadhi as part of your lunch or dinner and experience a delightful Rajasthani dish that is both healthy and delicious.
