Karele Ki Sabzi
Karele ki sabzi, bitter gourd stir fry cooked in a simple, minimalistic way to make the dish easy to cook and taste delicious
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoon cooking oil
- 1 teaspoon fennel seeds (saunf)
- 2 1 ⁄2 cups red onion (sliced)
- 4 cups karela (bitter gourd (washed, cleaned and sliced) 1 teaspoon turmeric)
- Salt to taste
- 1 tablespoon coriander powder
- 1 1 ⁄2 teaspoon amchur powder
Instructions
- 1
Heat oil in a wok or saute pan, on medium high heat. Add fennel seeds. As they sputter add bitter gourd. Saute for 5 minutes.
- 2
Turn the heat down to medium low and add red onion, followed by turmeric. Cook for 15 minutes, gently stirring every 23 minutes, in order to keep bitter gourd from sticking to the bottom.
- 3
Add salt and coriander powder. Stir well and cook for for another 35 minutes until bitter gourd is cooked through.
- 4
Sprinkle amchur powder. Toss well to mix well. Turn off the heat. Cover with a lid for 10 minutes before serving as a side with a simple Indian meal of roti, dal soup and steamed rice.