Karela bhujia recipe - Karela Masala Sabzi Recipe
Karela bhujiya prepared with finely chopped and slightly boiled bitter gourds sauteed in desi spices can be served with rice or paranthas or have it a side accompaniment. You will definately like eating this karela bhujiya even if you don't like eating bitter gourds.
हिन्दी में पढिये : Karela bhujia recipe - Karela Masala Sabzi Recipe
Ingredients for Karela bhujia recip
- Bitter gourd - 5 (250 grams)
- Mustard oil - 2 to 3 tbsp
- Asafoetida - 1 pinch
- Cumin seeds - 1 tsp
- Coriander powder - 2 tsp
- Fennel powder - 2 tsp
- Mango powder - 3/4 tsp
- Red chilly powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Salt - 1.5 tsp or as per taste
How to make Karela bhujiya Masala Sabzi
For making karela bhujiya, start with rinsing the gourds with water. Remove the stalk from both sides and scrap the skin. Then, chop the gourds into 1/2 to 3/4 inch chunks.
Boil the Bitter Gourds
Place the gourd chunks in a pressure cooker. Add 1 cup water and 1/2 tsp salt to it. Mix everything really well. Close the lid and let the gourds simmer until one whistle.
After one whistle, turn off the flame and let the steam escape on its own. After this, open the lid and sieve out the chunks from pressure cooker. With draining out the water from chunks, the bitter taste also reduces.
Fry the Gourds
Heat 2 to 3 tbsp oil in a wok. Splutter cumin seeds and asafoetida. After the cumin seeds crackle, add turmeric powder, coriander powder and saute for a while. Now add gourd chunks, salt, fennel powder, mango powder and red chilly powder to it. Mix everything really well for 6 to 7 minutes on high flame.
After sauteing the chunks nicely, turn off the flame. Karela bhujiya is ready, transfer them on a plate. Super scrumptious karela bhujiya is ready, serve it with chapatti, paranthas, naan or rice and relish eating. Store this karela bhujiya in refrigerator for 3 to 4 days.
Karela fry recipe - Karela bhujiya recipe - Karela Masala Sabzi
