Recipe : Karela Besan Sabzi

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Karela Besan Sabzi Recipe

You must give this lip-smacking delicious Karela sabzi a try. The intense bitterness from the karela is camouflaged with flavors 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 that is packed with flavors.

From sauteed onions to garlic along with amchur powder and other masalas which add to the deliciousness of this tasty sabzi.

Karela is a vegetable that is packed with nutrition and is particularly good if you are diabetic. It is also a vegetable which is rich in minerals and vitamins especially Potassium, Folate, Vitamin C and Vitamin A.

Serve the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner.

Things Needed:

Pressure Cooker

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Makes: 4 Servings

Ingredients

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 with producing the Karela Besan Sabzi, first prep each of the ingredients and keeps them ready. It always works well for producing the recipe inside a much more structured way.Karela skin does not have to get peeled, it’s vital that you cut it along with its green epidermis for optimum advantages.

Also prevent soaking the karela in normal water to get rid of the bitterness. The bitterness is exactly what that enhances nutrition. Only dispose of the hard seeds in the event the pulp is not really sensitive. Into a strain cooker, add the cut roundels of karela, together with turmeric two, powder and sodium tablespoons of water.

Cover the pressure cooker and prepare food for 2 to 3 whistles and turn off the heat.

As soon as done, release the stress immediately by operating it under cool water or by delivering it using a fork placed beneath the whistle.The next step is to create the Karela Besan Sabzi masala. Temperature oi within a wok or even a kadai over medium temperature put the ajwain and allow it to crackle for a few mere seconds.

Put the garlic cloves, ginger and onion and saute till the onions come to be soft and golden. This can get about 3 to 4 minutes in method temperature. When the onions are golden, include the prepared karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder. Mix to combine all of the components properly. Look into the sodium and add more if required.

Deal with the pan, convert the temperature to lower and simmer the Karela Besan Sabzi for around 3 to 4 a few minutes and switch off the temperature. Look at the seasonings and spices and change to match your preference accordingly.It is possible to optionally include jaggery to give it extra taste. In case you are the diabetic person you can avoid jaggery.

As soon as done, transfer the Karela Besan Sabzi to your serving container and provide warm. Provide the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a balanced weeknight or weekend meal.

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