Kurkure Karela Sabzi Recipe - Crispy Karela Bhujiya
Give this masaledar Kurkure Karela a try which is a delicious diabetic friendly dry sabzi that is made crispy and crunchy and has a chatpata taste from the amchur. Serve it along with dal and rice for a homely lunch or dinner.
The Kurkure Karela Sabzi Recipe is a delicious diabetic friendly dry sabzi which is crispy and crunchy and has a chatpata taste from the amchur. In this recipe, Karela or Bitter Gourd is washed thoroughly and coated with salt and left to marinate and then tossed in masalas to give its flavor. In this recipe, we are using all parts of the Karela, including the skin that contains most of the nutrients.
Did you know: Bitter gourd juice contains important nutrients ranging from iron, magnesium and vitamin to potassium and vitamin C. An excellent source of dietary fiber. Due to its hypoglycemic action, bitter gourd makes an excellent remedy for diabetes.
Serve Kurkure Karela Sabzi Recipe along with a Gujarati Dal, Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander for a hearty meal.
If you like the Kurkure Karela Sabzi Recipe, here are a few more Karela/Bitter Gourd Recipes
- 4 Karela (Bitter Gourd/ Pavakkai) , cut into thin strips
- 1 teaspoon Salt , or to taste
- 1 tablespoon Mustard oil
- 1 tablespoon Fennel seeds (Saunf)
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coriander Powder (Dhania)
- 1 teaspoon Red chilli powder , or to taste
- 2 teaspoons Amchur (Dry Mango Powder)
How to make Kurkure Karela Sabzi Recipe - Crispy Karela Bhujiya
To begin making the Kurkure Karela Sabzi Recipe, wash Karela thoroughly, peel the skin using a peeler and cut the karela into thin strips. Remove the seeds if any.
In the mixing bowl, combine the thin karela strips and the peels, add salt and give it a good mix and allow it to rest for about 20 minutes.
Heat a heavy bottomed pan on medium flame, add mustard oil. Once the mustard oil begins to smoke, turn down the heat and add the fennel seeds, let these sizzle. Add the marinated karela peels and slices, and mix gently.
At this stage, add the dry spices - turmeric powder, amchur powder, red chilli powder, and coriander powder. Mix well.
Cover and cook for five minutes and then cook it without the lid on a very low heat for 15-20 minutes until the Karela Sabzi becomes crispy.
Serve Kurkure Karela Sabzi Recipe along with a Gujarati Dal, Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander for a hearty lunch or dinner.
You don't need to add more salt as we have already done it while marinating. But still if you feel like adding more, you can do it later after tasting.
A Sales & Marketing professional by the day and a masterchef by the night, Pooja has been able to give creative edge to various Indian and western recipes. To satisfy her culinary traveling and cooking learning needs, Pooja has traveled across the country from vibrant cities to remote villages and learn the taste of real India. This has enabled her to bring the authentic taste & flavor of india on to the plate but with a modern twist.