Karela Aur Baingan Ki Sabzi Recipe - Bitter Gourd Brinjal Sabzi
Karela Aur Baingan Ki Sabzi is a simple North Indian side dish recipe that you can serve along with your meal. Serve this sabzi along with Gujarati Dal and Methi Thepla for a weekday meal.
Karela Aur Baingan Ki Sabzi is a simple North Indian side dish recipe that you can serve along with your meal. It requires only minimal ingredients and can be prepared in minutes. It is healthy and tasty side dish that is easy to make and can also be packed in your lunch box.
If you like this recipe, you can also try other Karela recipes such as
- 1 Karela (Bitter Gourd/ Pavakkai) , wash, peel slightly and cut into circles
- 6 Brinjal (Baingan / Eggplant) , thinly sliced
- 1 Onion , chopped
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- Salt , to taste
- 2 tablespoons Cooking oil
How to make Karela Aur Baingan Ki Sabzi Recipe - Bitter Gourd Brinjal Sabzi
To begin making the Karela Aur Baingan Ki Sabzi Recipe, wash the bitter gourd, scrape the skin slightly and cut into thin circles. Remove the seed and white skin at center.
Wash, cut the brinjal into thin slices and keep immersed in salted water to prevent discoloration.
Heat oil in a heavy bottomed pan. Add the bitter gourd slices to oil and fry on medium flame until it turns darker color and shrinks a little. This is done to remove bitterness.
Remove the fried bitter gourd from oil and keep it aside. Add the chopped brinjal to the same oil and cook until it turns soft and changes color. Remove from oil and keep it aside.
To the same oil in pan, add mustard seeds, cumin seeds and fenugreek seeds. Once it splutters, add chopped onion and saute until translucent.
After the onions are translucent, add turmeric powder, red chilli powder and dry mango powder. Mix well and cook for about 2 to 3 minutes.
Now add both the cooked veggies along with salt to taste and very little water. Saute well and cook for 5 minutes until combined. The tasty bitter gourd brinjal curry is ready.
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.