Karela Besan Sabzi Recipe
You must give this lip smacking delicious Karela sabzi a try. The intense bitterness from the karela is camouflaged with flavours from gram flour and spices and not to mention the amchur powder which adds the perfect tang. Serve it along with kadhi chawal or even phulka for a perfect meal.
The Karela Besan Sabzi is an absolutely simple, healthy and delicious recipe to make. Rajasthani food uses besan extensively along with vegetables and this karela sabzi is one such dish which is packed with flavours. From sauteed onions, to garlic along with amchur powder and other masalas which add to the deliciousness of this tasty sabzi.
Karela is a vegetables that is packed with nutrition and is particularly good if you are diabetic. It is also a vegetables which is rich in minerals and vitamins especially Potassium, Folate, Vitamin C and Vitamin A.
If you like this recipe of karela, you should try some of our other favorite recipes.
- 300 grams Karela (Bitter Gourd/ Pavakkai)
- 2 Onions , thinly sliced
- 6 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 3 tablespoons Gram flour (besan)
- 1 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Coriander (Dhania) Powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Red Chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Mustard oil
- Salt , to taste
How to make Karela Besan Sabzi Recipe
To begin making the Karela Besan Sabzi, first prep all the ingredients and keep them ready. It always helps in making the dish in a more organized way.
Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits. Also avoid soaking the karela in water to remove the bitterness. The bitterness is exactly what that adds to the nutrition. Only discard the hard seeds if the pulp is not tender.
Into a pressure cooker, add the cut roundels of karela, along with turmeric powder, salt and two tablespoons of water. Cover the pressure cooker and cook for 2 to 3 whistles and turn off the heat.
Once done, release the pressure immediately by running it under cold water or by releasing it with a fork placed under the whistle.
The next step is to make the Karela Besan Sabzi masala.
Heat oi in a wok or a kadai over medium heat; add the ajwain and allow it to crackle for a few seconds.
Add the onion, garlic and ginger and saute until the onions become soft and golden. This will take about 3 to 4 minutes in medium heat.
Once the onions are golden, add the cooked karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder. Stir to combine all the ingredients well. Check the salt and add more if required.
Cover the pan, turn the heat to low and simmer the Karela Besan Sabzi for about 3 to 4 minutes and turn off the heat.
Check the seasonings and spices and adjust to suit your taste accordingly.
You can optionally add jaggery to give it additional taste. If you are diabetic you can avoid the jaggery.
Once done, transfer the Karela Besan Sabzi to a serving bowl and serve hot.