Khatmitha Karela
by Chhaya Taparia
Added to 2 cookbooks
This recipe has been viewed 15106 times
Not so bitter, easy to make karela sabzi. It remains good for a longer time without refrigerator hence good while travelling.
Method- Add salt to karela and rub well. Keep aside for
- 2 to 3 hours.
- Squeeze out the juice using hands and keep aside.
- Heat the oil in a kadhai, add the asafoetida, fennel seeds
- And sesame seeds and sute for 20 seconds.
- Add the karelas, mix welll and cover and cook for
- 5 minutes on a slow flame.
- Add all the masalas, besan and ground nut powder,
- Mix well and saute till the besan changes its colour.
- Add tamarind chutney and mix well.
- Serve hot with paranthas or puris.
Other Related Recipes
Nutrient values per serving
| Energy | 105 cal |
| Protein | 1.3 g |
| Carbohydrates | 2.3 g |
| Fiber | 0.8 g |
| Fat | 10.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 81.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0 mg |
| Folic Acid | 3.9 mcg |
| Calcium | 12.1 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.7 mg |
| Potassium | 16.5 mg |
| Zinc | 0.2 mg |
This recipe was contributed by Chhaya Taparia on 14 Jul 2012
Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe