Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji

Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji

Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji
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Bitter Gourd Onion Dry Recipe/ Karela Pyaz Sookhi Sabji

Green vegetables are very good for health.
But often children and even the grown-ups do not like to eat green vegetables
Bitter gourd/ karela in green vegetables is very beneficial for health. The antimicrobial and antioxidant properties present in bitter gourd/ karela juice help in treating skin problems, blood disorders, removing toxins from the blood and purifying it.
So include karela/ bitter gourd in your food. There is also a way to make karela/ bitter gourd. We can also make bitter gourd in a delicious way, so let us see how to make karela/ bitter gourd onion vegetable.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 People
Calories 31kcal
Cost 20 Rupee

Equipment

  • Kadhai / Fry Pan
  • Knife
  • Spatula
  • Plate
  • Bowl

Ingredients

  • 2 Unit Bitter Gourd, or 250 grams
  • 2 Unit Big Onion / Bada Pyaz, or 200 grams
  • 1/2 tsp Cumin Seed / Jeera
  • 1 tsp Fennel Seed / Saunf
  • 3 tsp Oil / Tel
  • 1 tsp Raw Mango / Amchur Powder, or 5 tsp Lemon Juice
  • 1 unit Whole Red Chili / Khadi Lal Mirch
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 pinch Asafoetida / Heeng
  • as per taste Salt / Namak
  • 1/4 tsp Chat Masala, optional

Instructions

  • Take 2 medium-sized bitter gourds to make dry onion karela/ bitter gourd.
    Take 2 medium-sized bitter gourds to make dry onion karela/ bitter gourd.
  • Wash the karela/ bitter gourd well with water and with the help of a knife snatch the rough part of the top.
    Wash the karela/ bitter gourd well with water and with the help of a knife snatch the rough part of the top.
  • Wash the karela/ bitter gourd well with water and with the help of a knife snatch the rough part of the top.
  • Cut the karela/ bitter gourd in half, now make an incision in the curry
  • Take about a teaspoon of salt and put the salt in the karela/ bitter gourd.
    Take about a teaspoon of salt and put the salt in the karela/ bitter gourd.
  • We are applying salt in a bitter gourd for this reason so that the bitter bitterness of the karela/ bitter gourd is removed.
  • Leave salt in the karela/ bitter gourd for about 20 minutes.
    Leave salt in the karela/ bitter gourd for about 20 minutes.
  • As long as the karela/ bitter gourd has salt.
  • Take two big onions. Peel and slice the onion in a long size.
    Take two big onions. Peel and slice the onion in a long size.
  • After 20 minutes the salt must have melted to a large extent as water in the bitter gourd/ karela.
    After 20 minutes the salt must have melted to a large extent as water in the bitter gourd/ karela.
  • But still wash the karela/ bitter gourd with water, after this cut the karela/ bitter gourd finely
    But still wash the karela/ bitter gourd with water, after this cut the karela/ bitter gourd finely
  • Put the kadhai/ fry pan on the gas, put about 2 teaspoons of oil in the pan, when the oil is hot, add half a teaspoon and half a teaspoon of fennel seeds to the oil, after that break a steep red chili.
    Put the pan on the gas, put about 2 teaspoons of oil in the pan, when the oil is hot, add half a teaspoon and half a teaspoon of fennel seeds to the oil, after that break a steep red chili.
  • Fry the cumin and fennel well.
  • When the cumin and fennel fry, add chopped onions.
    When the cumin and fennel fry, add chopped onions.
  • Fry until the onions turn light pink.
    Fry until the onions turn light pink.
  • When onion turns light pink, add one teaspoon turmeric powder, spoon coriander powder and a little salt to taste.
    When onion turns light pink, add one teaspoon turmeric powder, spoon coriander powder and a little salt to taste.
  • Mix the spices well, then add the chopped karela/ bitter gourd to the onion.
    Mix the spices well, then add the chopped karela/ bitter gourd to the onion.
  • Fry the karela/ bitter gourd for 1 minute.
  • Then cover the karela/ bitter gourd with a plate.
    Then cover the karela/ bitter gourd with a plate.
  • If you want to cook karela/ bitter gourd quickly, place any heavy utensil on top of the plate, it will not evaporate and the karela/ bitter gourd will cook quickly.
  • After about 4 minutes, remove the plate, check whether the karela/ bitter gourd is cooked or not.
  • If the karela/ bitter gourd is not cooked then cover the plate again after 3 minutes, remove the plate and by now the bitter gourd must have been cooked.
    If the karela/ bitter gourd is not cooked then cover the plate again after 3 minutes, remove the plate and by now the bitter gourd must have been cooked.
  • Then add about 1 teaspoon raw mango/ amchur/ sour powder and one-fourth teaspoon chat powder.
    Then add about 1 teaspoon raw mango/ amchur/ sour powder and one-fourth teaspoon chat powder.
  • Mix the raw mango/ amchur/ sour powder and chat powder in the bitter gourd.
  • Fry the karela/ bitter gourd for 2 to 3 minutes.
  • Dry onion karela/ bitter gourd is ready.
  • Transfer dry onion karela/ bitter gourd in a bowl.
    And serve it with hot food, you can also take lemon along with it.
    Transfer dry onion karela/ bitter gourd in a bowl. And serve it with hot food, you can also take lemon along with it.

Notes

  1. The antimicrobial and antioxidant properties present in bitter gourd /karela juice help in treating skin problems, blood disorders, removing toxins from the blood and purifing it.
  2. Eating or drinking the juice of bitter gourd /karela stimulates the liver to secrete bile acids that are essential for metabolising fat in the body. Besides, a 100g serving of bitter gourd/ karela contains just 17 calories making it a great option for fitness enthusiasts.
  3. Bitter gourd / karela is an extremely rich source of vitamin C, which helps boost immunity. It also has powerful antiviral property, which stimulates the immune system and also aids in digestion.
  4. Bitter gourd/ karela has a certain insulin-like protein called polypeptide P that mimics the action of insulin and lowers blood sugar levels in diabetic patients.
  5. Consuming karela/ bitter gourd can help you get rid of acne, blemishes and skin infections and gives you a healthy and glowing skin.
You can try different Pulses / Dal with Bitter gourd/ karela recipe..
  1. Tempered Pigeon pea Pulse/ Arhar Tur Dal Tadka
  2. Plain Pigeon Pea pulse/ Arhar/ Tur Dal

Nutrition

Serving: 100grams | Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 258mg | Fiber: 3g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 56mg | Calcium: 23mg | Iron: 1mg

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