Karele ki Sabji

Recipe

Ingredients

• 500 gms - Bitter gourd / Karela
• 2 small, sliced-Onions
• 2 tbsp-Oil
• 1 tsp-Fennel Seeds
• 1/2 tsp-Turmeric Powder
• 2 tbsp-Lime Juice or 1 tsp raw mango powder
• Sugar (1 tbsp or to taste) or grated jaggery 2 tsp
• 1 tsp coriander powder
• 1 tsp chopped coriander leaves
• Salt to taste

Method

• Prep the Karela by washing, removing the seeds and cutting it.
• In a wok put the Oil on medium heat.Add the Fennel Seeds and cook for 30 seconds and then add in Turmeric Powder and mix.Add in the Onions and Salt and mix. Allow the Onions to brown and get a caramelized about 10-12 minutes. Stir frequently then add coriander powder.
• Add in the Bitter Gourd and a little more Salt, just for the Bitter Gourd. Mix.Cover and cook for 10-15 minutes, stirring in between.Once the Karela has cooked, add Lemon or Lime Juice and Sugar/jaggery. Mix well.Cook for another 5 minutes until all the flavors are mixed in well. Garnish with chopped coriander green leaves.
• Ready to serve.Serve hot with Chapatis, Rotis, Dal and Rice as a side dish.

Tips

• Cut the Karela smaller if you prefer.
• To reduce bitterness in the Karela:

             (a) Salt the pieces of Karela.
             (b) Mix well and set aside for 15 min.
             (c) Wash and drain or squeeze out the liquid.