Karlyachi Ambat Goad Bhaji Recipe - Maharashtrian Sweet & Sour Karela Sabzi
An Indian Diabetic Friendly dish, this Kaarlyachi Aambat Goad Bhaaji is a simple Maharashtrian style sweet and sour bitter gourd sabzi, that can be served with Phulkas and salad for a light weekday meal.In association with Preethi Kitchen Appliances
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.
Take a look at some more Diabetic Friendly recipes:
- 500 grams Karela (Bitter Gourd/ Pavakkai)
- 2 Onions , sliced
- 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 Cooking oil For the coconut paste
- 1 Onion
- 1 cup Fresh coconut , grated
- 1 teaspoon Cooking oil For the tempering
- 2 teaspoon Cooking oil
- 1 teaspoon Mustard seeds
- 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 and scrape away the peel.
Deseed the bitter gourds and cut into roundels. Transfer to a mixing bowl.
Rub all the bitter gourd roundels with 1/2 teaspoon salt and set aside for about an hour. This will help the bitter gourd release all its bitterness.
Rinse these bitter gourd slices under running water, drain and set aside.
Heat a kadai on medium flame,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 flame till it gets a light brown colour. Switch off the flame and set aside to cool.
Transfer it to a mixer-jar and allow it to cool.
Grind this roasted onion-coconut mixture along with the tamarind, using sufficient water to get a smooth paste.
Heat a pan on medium flame, 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, switch off the heat and set aside.
Now for the tempering, heat a saucepan with oil on medium heat. gto this pan 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. Add the turmeric and red chilli powders too. Mix well.
Add to this stage 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 to a rolling boil and then simmer on low heat for a couple of minutes and switch off the flame.
Transfer to a serving bowl and serve this highly nutritious and absolutely lip smackingly delicious Kaarlyachi Aambat Goad Bhaaji.
Karlyachi Ambat Goad Bhaji Recipe - Maharashtrian Sweet & Sour Karela Sabzi is part of the Indian Curry And Gravy Recipe Contest
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