Masala Karela Recipe
A diabetic friendly Indian recipe with karela (bitter gourd/ pavakkai) - deseeded, salt - to taste, onion - thinly sliced. Ready in 45 min, serves 6.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the Masala Karela Recipe,de-seed the karela and slice
karela (bitter gourd/ pavakkai) - deseeded(6) - 2
Do not remove the skin as the skin has all the nutrients
- 3
Add the karela to the pressure cooker with 3 tablespoon of water, salt and turmeric powder and pressure cook for three whistles
karela (bitter gourd/ pavakkai) - deseeded(6)salt - to tasteteaspoons turmeric powder (haldi)(2)red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon) - 4
Release the pressure immediately and open the lids
- 5
Keep aside
- 6
Heat oil in a heavy bottomed pan or a kadhai
- 7
Add cumin seeds and let it sizzle
teaspoons cumin seeds (jeera)(2) - 8
Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color
onion - thinly sliced(1)teaspoons cumin seeds (jeera)(2) - 9
Add the karela, red chilli powder, amchur powder, coriander powder and besan
karela (bitter gourd/ pavakkai) - deseeded(6)teaspoons turmeric powder (haldi)(2)red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)amchur (dry mango powder)(1 tablespoon) - 10
Stir to combine the masalas into the karela
karela (bitter gourd/ pavakkai) - deseeded(6) - 11
Drizzle a little extra oil on the top and mix again
- 12
Cover the pan and simmer Masala Karela stirring occasionally until everything comes together well
karela (bitter gourd/ pavakkai) - deseeded(6) - 13
Turn off the heat
- 14
Transfer Masala Karela into a serving bowl and serve
karela (bitter gourd/ pavakkai) - deseeded(6) - 15
Serve Masala Karela along with Panchmel Dal and Phulka for a weekday meal with your family
karela (bitter gourd/ pavakkai) - deseeded(6)
Rate this recipe
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Masala Karela Recipe
A diabetic friendly Indian recipe with karela (bitter gourd/ pavakkai) - deseeded, salt - to taste, onion - thinly sliced. Ready in 45 min, serves 6.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin making the Masala Karela Recipe,de-seed the karela and slice
karela (bitter gourd/ pavakkai) - deseeded(6) - 2
Do not remove the skin as the skin has all the nutrients
- 3
Add the karela to the pressure cooker with 3 tablespoon of water, salt and turmeric powder and pressure cook for three whistles
karela (bitter gourd/ pavakkai) - deseeded(6)salt - to tasteteaspoons turmeric powder (haldi)(2)red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon) - 4
Release the pressure immediately and open the lids
- 5
Keep aside
- 6
Heat oil in a heavy bottomed pan or a kadhai
- 7
Add cumin seeds and let it sizzle
teaspoons cumin seeds (jeera)(2) - 8
Once the cumin seeds have sizzled, add onions and saute them till it turns golden brown in color
onion - thinly sliced(1)teaspoons cumin seeds (jeera)(2) - 9
Add the karela, red chilli powder, amchur powder, coriander powder and besan
karela (bitter gourd/ pavakkai) - deseeded(6)teaspoons turmeric powder (haldi)(2)red chilli powder(1 tablespoon)coriander powder (dhania)(1 tablespoon)amchur (dry mango powder)(1 tablespoon) - 10
Stir to combine the masalas into the karela
karela (bitter gourd/ pavakkai) - deseeded(6) - 11
Drizzle a little extra oil on the top and mix again
- 12
Cover the pan and simmer Masala Karela stirring occasionally until everything comes together well
karela (bitter gourd/ pavakkai) - deseeded(6) - 13
Turn off the heat
- 14
Transfer Masala Karela into a serving bowl and serve
karela (bitter gourd/ pavakkai) - deseeded(6) - 15
Serve Masala Karela along with Panchmel Dal and Phulka for a weekday meal with your family
karela (bitter gourd/ pavakkai) - deseeded(6)
Rate this recipe
