Crispy Vegetable Recipe - Crispy Bhujia
A diabetic friendly North Indian Recipes recipe with karela (bitter gourd/ pavakkai) - cut into thin strips, salt - or to taste, mustard oil. Ready in 6h 50m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
10 steps- 1
To begin making the Kurkure Karela Sabzi Recipe, wash Karela thoroughly, peel the skin using a peeler and cut the karela into thin strips
karela (bitter gourd/ pavakkai) - cut into thin strips(4) - 2
Remove the seeds if any
fennel seeds (saunf)(1 tablespoon) - 3
In the mixing bowl, combine the thin karela strips and the peels, add salt and give it a good mix and allow it to rest for about 20 minutes
karela (bitter gourd/ pavakkai) - cut into thin strips(4)salt - or to taste(1 teaspoon) - 4
Heat a heavy bottomed pan on medium flame, add mustard oil
mustard oil(1 tablespoon) - 5
Once the mustard oil begins to smoke, turn down the heat and add the fennel seeds, let these sizzle
mustard oil(1 tablespoon)fennel seeds (saunf)(1 tablespoon) - 6
Add the marinated karela peels and slices, and mix gently
karela (bitter gourd/ pavakkai) - cut into thin strips(4) - 7
At this stage, add the dry spices - turmeric powder, amchur powder, red chilli powder, and coriander powder
turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)red chilli powder - or to taste(1 teaspoon)teaspoons amchur (dry mango powder)(2) - 8
Mix well
- 9
Cover and cook for five minutes and then cook it without the lid on a very low heat for 15-20 minutes until the Karela Sabzi becomes crispy
karela (bitter gourd/ pavakkai) - cut into thin strips(4) - 10
Serve Kurkure Karela Sabzi Recipe along with a Gujarati Dal, Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander for a hearty lunch or dinner
karela (bitter gourd/ pavakkai) - cut into thin strips(4)coriander powder (dhania)(1 tablespoon)
Rate this recipe
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Crispy Vegetable Recipe - Crispy Bhujia
A diabetic friendly North Indian Recipes recipe with karela (bitter gourd/ pavakkai) - cut into thin strips, salt - or to taste, mustard oil. Ready in 6h 50m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
10 steps- 1
To begin making the Kurkure Karela Sabzi Recipe, wash Karela thoroughly, peel the skin using a peeler and cut the karela into thin strips
karela (bitter gourd/ pavakkai) - cut into thin strips(4) - 2
Remove the seeds if any
fennel seeds (saunf)(1 tablespoon) - 3
In the mixing bowl, combine the thin karela strips and the peels, add salt and give it a good mix and allow it to rest for about 20 minutes
karela (bitter gourd/ pavakkai) - cut into thin strips(4)salt - or to taste(1 teaspoon) - 4
Heat a heavy bottomed pan on medium flame, add mustard oil
mustard oil(1 tablespoon) - 5
Once the mustard oil begins to smoke, turn down the heat and add the fennel seeds, let these sizzle
mustard oil(1 tablespoon)fennel seeds (saunf)(1 tablespoon) - 6
Add the marinated karela peels and slices, and mix gently
karela (bitter gourd/ pavakkai) - cut into thin strips(4) - 7
At this stage, add the dry spices - turmeric powder, amchur powder, red chilli powder, and coriander powder
turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 tablespoon)red chilli powder - or to taste(1 teaspoon)teaspoons amchur (dry mango powder)(2) - 8
Mix well
- 9
Cover and cook for five minutes and then cook it without the lid on a very low heat for 15-20 minutes until the Karela Sabzi becomes crispy
karela (bitter gourd/ pavakkai) - cut into thin strips(4) - 10
Serve Kurkure Karela Sabzi Recipe along with a Gujarati Dal, Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander for a hearty lunch or dinner
karela (bitter gourd/ pavakkai) - cut into thin strips(4)coriander powder (dhania)(1 tablespoon)
Rate this recipe
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