Bitter gourd, or karela, is one veggie that is quite talked about for its distinct flavour. Due to its bitter taste, many people fret at the idea of having karela in their next meal. But have you ever wondered why our parents forced us to include this veggie in our diet? It is because it has endless nutritive qualities. Bitter gourd is low in calories, high in fibre, rich in vitamin C, may help in reducing blood sugar levels and is effective for weight loss. Considering this, here we bring you a lip-smacking aamchoori karela recipe that will definitely change your mind about this humble vegetable.
Also read: Don't Like Karela? Try This Karela Bhurji Recipe That Is Sure To Impress You
In this recipe, onions and karela are fried and then cooked in flavourful masalas. Amchoor powder and lemon juice help cut down the bitter flavour of the karela. This sabzi oozes out spicy and tangy flavours and is an ideal dish to make for lunch. It tastes best when paired with roti or paratha. Wondering how to make it? Check out the recipe below:
Aamchoori Karela Recipe: How To Make Aamchoori Karela
First, wash the bitter gourd (karela) and scrape the skin with a knife. Slit lengthwise, remove the seeds and slice thinly. Transfer to a bowl, add turmeric, red chilli, salt and vinegar. Rub well with your hands to ensure that the gourd gets coated well with the spices. Keep it aside for 30 minutes. Now, add mustard oil in a wok, increase to high flame until the oil starts to smoke. Reduce the heat until smoking stops and oil reaches medium temperature.
Also read: Kadhi, Sambhar And More: 5 Indian Lunch Recipes That Can Be Cooked In A Microwave
Fry the onions until they turn golden brown, remove and transfer to an absorbent paper to drain excess oil. Now, fry the bitter gourd in the same oil on medium-high flame until it becomes crispy and golden brown. For the complete recipe of amchoori karela, click here.
For more karela recipes, click here.
Try this recipe at home and let us know how you liked its taste in the comments section below.