Karela Rings With Curd
About Karela Rings With Curd
I cannot explain my love for Karela (Bitter gourd), I wonder how come am in love with them so much that I cannot resist myself eating them once a week at least. Considering the enormous health benefits of bitter gourd, I believe everyone should consume them in some or the other form. You know bitter gourd of Karela we call it in Hindi is actually a fruit. While we always considered the bitter taste of it, we kind of diverted ourselves from the extra ordinary benefits that this fruit can serve. Bitter gourd or Karela juice contains a train of important nutrients ranging from iron, magnesium and vitamin to potassium and vitamin C. It is an excellent source of dietary fiber, it also contains twice the calcium of spinach, beta-carotene of broccoli, and the potassium of a banana. Here is a quick tip to reduce the bitterness of the drink is to add some honey or jaggery to it or pair it with sweet fruits like apple or pears. You can even add lemon juice to lessen the harsh taste of bitter gaurd juice. A pinch of black pepper and ginger can also decrease the tartness. The taste however, needs to be developed because contrary to its name bitter gourd is in fact sweet for your health.
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Recipe Time & More
- 250 grams Karela Bitter gourd
- 1 onions big, sliced
- 1/2 tbsp ginger paste
- 1/2 tbsp garlic paste
- 1 tbsp mustard seeds
- 1/2 tbsp fenugreek seeds
- 1/2 tbsp coriander seeds
- 1 tbsp chili powder
- 1/2 tbsp Turmeric Powder
- 1 1/2 tbsp Coriander Powder
- 1/2 tbsp Garam Masala
- 1 tbsp fennel seeds
- 1 cup curd
- 3 tbsp mustard oil
- 4-5 curry leaves
- Salt
- 2-3 Mint leaves for garnish
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- Peal Karela roughly & wash them with salted water 2-3 times.
- Now cut in to slits & de seed them.
- Now slice the Karela(Bitter gourd) in rings.
- Then heat 2 spoon mustard oil in a pan & put the sliced Karela(Bitter gourd), fry till golden brown & keep it aside.
- Now heat 1 tbs oil in the same pan, add mustard seeds & let it crackle. Now add curry leaves & onions to it, sauté onions till golden brown.
- Meanwhile take the curd in a bowl, add ginger garlic paste, red chili, coriander powder, turmeric powder, garam masala & salt to it. Mix well, add some water if required, but not much
- Once the onions turned golden brown, add golden brown Karela (Bitter gourd) in it. Saute for a min.
- Then add curd mixture, stirring well. Let it cook for 10 mins, all the water should be evaporated.
- While your Karela is cooking, dry roast coriander seeds, fennel seeds & fenugreek seeds in a pan & make a coarse powder
- Once the karela is cooked add this powder in it & mix well. This will add earthy flavor to the Karela. Serve hot with Chapati
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Calories: 214kcal | Carbohydrates: 13g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 45mg | Potassium: 385mg | Fiber: 6g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 77mg | Calcium: 158mg | Iron: 3mg
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Monika Patel
4 Comments
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I’m excited to try this recipe!
This looks incredible! I need to try it.
This is so tempting! Thank you.
Such a beautiful dish! Can’t wait to try it.