Sindhi Karela Bhaji Recipe - Sindhi Style Bitter Gourd Sabzi
The Sindhi Karela Bhaji Recipe is a delicious Karela Sabzi cooked in a tomato, onion base with some yogurt. Give this healthy, diabetic friendly recipe a try and serve it with some simple dal and roti.
Sindhi Karela Bhaji Recipe is a delectable bitter gourd side dish cooked in Sindhi style. Though bitter gourds are bitter, here it is cooked in a tangy onion, tomato and yogurt based curry, which makes it taste much palatable.
The use of cardamom powder and dry pomegranate seeds adds a distinctive flavour to the dish.
Did you know: Bitter gourd has multiple health benefits. It is said that Bitter gourd juice is the best natural medicine for diabetes. Drinking it early in the morning on an empty stomach helps lower your blood sugar levels.
If you like this recipe, here are a few more Karela/Bitter Gourd Recipes that are diabetic friendly for your everyday meal
- 2 Karela (Bitter Gourd/ Pavakkai) , cut into roundels
- 2 Onions , thinly sliced
- 2 Tomatoes , finely chopped
- 1/4 cup Curd (Dahi / Yogurt)
- 2 Green Chillies , finely chopped
- 1 inch Ginger , finely chopped
- 5 cloves Garlic , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Kashmiri red chilli powder
- 2 teaspoons Coriander Powder (Dhania)
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Anardana Powder (Pomegranate Seed Powder)
- Coriander (Dhania) Leaves , finely chopped, for garnish
- 1 tablespoon Cooking oil
- Salt , to taste
How to make Sindhi Karela Bhaji Recipe - Sindhi Style Bitter Gourd Sabzi
To begin making the Sindhi Karela Jo Bhaji Recipe, in a pressure cooker, add the karela along with 2 tablespoons water and salt. Pressure cook for two whistles and turn off the heat.
Release the pressure immediately by running cold water over the pressure cooker. Releasing the pressure immediately prevent the karela from getting over cooked. Keep aside.
Heat oil in a kadai on medium flame, add the cumin seeds and allow it to sizzle.
Add the ginger and garlic, green chillies and saute for about 30 seconds.
Now add onions and saute until it softens and turns golden brown.
Once the onions have turned slightly brown; add the chopped tomatoes, mix well and cook until the tomatoes are mushy.
Once the tomatoes are cooked, add the turmeric powder, kashmiri red chilli powder, coriander powder, cardamom powder, anardhana, salt and mix well. Cook for about 2 to 3 minutes until the masala comes together for the Karela bhaji.
After the masala is cooked through add the yogurt and cook for a few minutes.
Finally add the precooked Karela into the pan.
Sprinkle some water and cover and let the Sindhi Karela Bhaji simmer for 5 minutes. Once done, check the salt and spices and adjust accordingly and turn off the heat and stir in the coriander leaves.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.