Karela Sabji - Bitter Gourd Stirfry !

Ingredients

3 tablespoons • oil

•Salt to taste

1/2 teaspoon • Tumeric

4 teaspoons • dry corander and cumin podwer (dhanajeera powder)

Method :-

Scrape the skin of karelas.

I don't peel them.

Wash them in running water. slice them and Onion too.

I never discard the seeds when cooking karela, but I know some people do it. Discarding or not discarding the seeds.

Heat oil in a heavy bottom kadai and saute onion about 4-5 minutes or till light brown.

Now add karela and mix well. add all the masala and salt..stir well and cover the kadai with lid. cook about 10-12 minutes on a low heat.

In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery and lemon juice.

Mix well and cook 2-3 minutes more. Ready to serve with Phulka, Roti and paratha..

I make Gujarati daal and rice with it...Enjoy as much as my son does...:)

6 servings

Sunday, January 9, 2011 - 11:10pm