Karlyachi Ambat Goad Bhaji Recipe - Maharashtrian Sweet & Sour Karela Sabzi
Try this Kaarlyachi Aambat Goad Bhaaji which is a simple Maharashtrian style sweet and sour bitter gourd sabzi, that can be served with Phulkas and salad for a light weekday meal.
Kaarlyachi Aambat Goad Bhaaji is a Maharashtrian Bitter Gourd Sweet And Sour Curry that is extremely healthy and simple to make.
This sabzi makes use of the least number of spices, and uses an extremely nutritious vegetable-bitter gourd, In spite of which it tastes absolutely delicious. .
Did you know: Bitter Gourd contains important nutrients like iron, magnesium, potassium, vitamin C, It is an excellent source of dietary fibre and contains twice the calcium of spinach, beta carotene of broccoli and the potassium of a banana!
You can very well imagine the number health benefits associated with the consumption of bitter gourds ranging from maintaining the blood sugar levels to boosting the immune system, and still many more! Making it a great option for Diabetics.
If you are diabetic then you can avoid adding jaggery in this recipe and it would still taste wonderful.
Take a look at some more Diabetic Friendly recipes:
- 500 grams Karela (Bitter Gourd/ Pavakkai)
- 2 Onions , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 3 teaspoons Jaggery
- 1 teaspoon Tamarind Paste
- Salt , to taste
- 1 tablespoon Oil For the coconut paste
- 1 Onion , sliced
- 1 cup Fresh coconut , grated
- 1 teaspoon Oil For the tempering
- 2 teaspoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Asafoetida (hing)
How to make Karlyachi Ambat Goad Bhaji Recipe - Maharashtrian Sweet & Sour Karela Sabzi
To begin making the Kaarlyaachi Aambat Goad Bhaaji, first wash the bitter gourds, deseed the bitter gourds and cut into roundels. Transfer to a mixing bowl.
Heat a kadai on medium heat,add the oil, once the oil is hot add the sliced onions and saute for a couple of minutes.
When the onions turn translucent add the freshly grated coconut and saute on low heat till it becomes light brown in colour. Turn off the heat and set aside to cool.
Transfer the onions and coconut into a mixer-jar and grind this along with the tamarind, using sufficient water to get a smooth paste.
Heat a pan on medium heat, add oil to saute the bitter gourd roundels. Saute on low-medium heat stirring constantly to prevent the roundels from burning.
When the bitter gourd roundels turn dark in colour and are nice and crispy, turn off the heat and set aside.
Now for the tempering, heat a saucepan with oil on medium heat,add mustard seeds, once they splutter, add the asafoetida and mix well.
Now add the chopped onions and saute till translucent, this will take about 2 minutes. Once done add the turmeric and red chilli powders and stir well to combine.
Now add the crispy bitter gourd roundels, jaggery, the ground coconut paste and salt to taste. Add some water as required to get a thick gravy.
Bring Kaarlyachi Aambat Goad Bhaaji to a rolling boil and then simmer on low heat for a couple of minutes and turn off the heat.
Transfer Kaarlyachi Aambat Goad Bhaaji to a serving bowl and serve.
Karlyachi Ambat Goad Bhaji Recipe - Maharashtrian Sweet & Sour Karela Sabzi is part of the Indian Curry And Gravy Recipe Contest