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A classic North Indian stir-fry where bitter gourd's unique taste is balanced with sweet onions and aromatic spices. This recipe shows you how to properly prepare the karela to reduce bitterness, resulting in a delicious and healthy side dish.
For 4 servings
Prepare the Bitter Gourd (25 minutes)
Sauté Onions and Temper Spices (10-12 minutes)
Cook the Bitter Gourd (15-18 minutes)
A classic North Indian stir-fry where bitter gourd's unique taste is balanced with sweet onions and aromatic spices. This recipe shows you how to properly prepare the karela to reduce bitterness, resulting in a delicious and healthy side dish.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 163.21 calories per serving with 2.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Finish and Serve (3-4 minutes)
Add one medium-sized potato, peeled and diced, along with the onions. This makes the dish more substantial and helps absorb some of the bitterness.
Instead of slicing, slit the karela lengthwise, deseed, and stuff with a mixture of sautéed onions, spices, and roasted gram flour (besan) before shallow frying.
Add a tempering of mustard seeds and curry leaves at the beginning. Finish the dish with 2-3 tablespoons of freshly grated coconut for a different flavor profile.
Add 1/4 cup of soaked chana dal (split chickpeas) along with the bitter gourd. The dal adds a pleasant texture and extra protein.
Bitter gourd contains an insulin-like compound called Polypeptide-p (or p-insulin) which has been shown to help lower blood glucose levels, making it highly beneficial for individuals with diabetes.
The high fiber content in bitter gourd promotes healthy bowel movements and prevents constipation. Spices like fennel seeds and asafoetida further aid digestion and reduce bloating.
This dish is a good source of antioxidants, including Vitamin C and flavonoids from the bitter gourd and spices, which help protect the body against damage from harmful free radicals.
Bitter gourd is packed with Vitamin C, which is essential for a strong immune system, helping the body fight off infections and illnesses.
The best method is to slice the karela, rub it generously with salt, and let it rest for 20-30 minutes. Then, squeeze out all the bitter juice that has been released. Lightly scraping the outer skin and removing the seeds also helps.
Yes, it is very healthy. Bitter gourd is renowned for its health benefits, particularly its ability to help regulate blood sugar levels. It's also rich in vitamins, minerals, and dietary fiber, making it a nutritious addition to any meal.
One serving of Karele ki Sabzi (approximately 1 cup or 195g) contains around 120-150 calories, depending on the amount of oil used. It is a low-calorie, high-fiber dish.
While onions add crucial sweetness to balance the bitterness, you can make it without them. To compensate, you might want to increase the amount of jaggery slightly or add a finely chopped tomato for some moisture and sweetness.
If you don't have amchur, you can use 1-2 teaspoons of fresh lemon juice or a small amount of tamarind paste (diluted in water) added at the end of cooking for a similar tangy flavor.
You can store leftover Karele ki Sabzi in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat in a pan or microwave before serving.
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