Masaledar Karele Ki Sabji

• Preparation Time: 20 minutes
• Cooking Time:20 minutes
• Servings: 4 people

Introduction:

Bitter gourd Bitter Melon is excellent source of vitamins B1, B2, and B3, C, magnesium, folate, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, and contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.Bitter gourd is  full of advantages as it contains essential vitamins as well as antioxidants that all of us need.Most people don’t like Karela ( Bitter gourd/Bitter melon) because of bitterness try this recipe,I am sure you will start eating karele ki sabji .

Ingredients:

• Karela (cut into pieces and take out all seeds) 4
• Onion (finely chopped) 1/2 cup
• Tomato finely chopped 1 cup
• Dry coconut(grated and roasted) 11/2 cup
• Coriander leaves 1/2 cup
• Ginger garlic paste 2 teaspoon
• Garam masala powder 2 teaspoon
• Jaggery /gud  (grated) 3 tablespoon
• Red chili powder 2 teaspoon
• Turmeric powder 1 teaspoon
•  Oil 3 tablespoon
• Salt to taste.

Procedure:

1. Add the pieces of karela in boiling water ,then add 1/2 teaspoon of salt and bring it to boil for 4 to 5 minutes, drain out the water and set aside.
2. Make a fine paste of  coconut ,coriander leaves and half of the chopped tomatoes and set aside.
3. Heat oil in a large sausage pan, then add chopped onion and fry till golden brown in color.
4. Then add garam masala powder, ginger garlic paste, turmeric powder and mix well.
5. Now add chopped tomatoes, saute until they are soft.
6. Add red chili powder, coconut paste, and salt mix well, cook covered until oil start separating from masala.
7. Now add jaggery (gud) saute for few more minutes .
8. Add karela pieces mix well and cook covered for 5 to 8 minutes.
9. Garnish with coriander leaves.
10. Serve hot with jawar ki roti/chapati.
11. Enjoy!!