Karela masala subzi

                      Bittermelon Masala Sabzi

                       Karela Masala Sabzi

karela or bittermelon is a very unique kind of vegetable which is hated more by people than loved. I know a number of adults who will not even touch it! So is it a surprise if kids not like it! As a kid, I never wanted to eat karela but gradually I started eating stuffed karela, my mom made those in two styles,both were awesome,mouthwatering! I will share those recipes too. This karela sabzi is very tasty and worth making.

Ingredients:

• Karela..250 grams
• Onion..400 grams
• Garlic..3-4 cloves
• Tomato..1 small or half (cut into cubes)
• Corriander powder..1 tsp.
• Turmeric powder..1/2 tsp.
• Chilli powder..1 & 1/2 tsp.(Please don't decrease the quantity than this,otherwise the sabzi will taste sweet because of onions).
• Fenugreek seeds..1/2 + 1/4 tsp.
• Mustard oil..5-6 tbsp. approx.
• Salt..according to taste.

Procedure:

Masala Karela with Toor dal, chawal and Curd

 

• First peel the skin of karelas, apply salt and keep aside.
• Take about 200 grams of onion and garlic cloves and with the help of little water,make a smooth paste.
• Finely cut rest of the onions lengthwise.
• Roughly chop tomatoes.
• After about half an hour,squeeze karelas to drain bitterness.
• Wash and squeeze again, Cut lengthwise in thin slices.keep aside.
• Heat about 3 tbsp. oil in a pan or kadai,when hot,sprinkle 1/4th tsp. fenugreek seeds(methidaana).
• When it turns brown,add thinly cut karelas,stir and cover.
• When karela starts turning pink,add thinly sliced onions and salt. Cover again.
• Stir occasionally and remove from fire when it is light pink.
• In the same utensil,add rest of mustard oil,when hot,add 1/2 tsp. fenugreek seeds.
• When it turns dark brown,add ground onion-garlic,all the dry spice powders and salt.
• Cover and bhuno till it starts separating oil,stirring it time to time. Don't burn the masala,cook on  slow flame.
• Now add fried karela-onion and stir,cover and cook for about 3 minutes.
• Open the lid and add roughly chopped tomatoes,cover again for 2 minutes.
• Now open the lid,give this a light stir and turn off the fire.

Serve with dal and rice.

P.S.   This dish is best enjoyed with curd. Mix with rice,toor dal and a little curd and you will yourself taste the ordinary karela really extraordinary!

This sabzi is looking blackish as this time I cooked it in iron Kadai for added nutrition.