Karela Peel Kadhi
by Tarla Dalal
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This unique and flavourful kadhi made of karela peels is a great combination for plain rice as well as khichdi. Although you might worry about the bitterness, you will be surprised to know that when cooked in the typical curd-besan base, the bitterness turns out to be quite pleasant to the palate. Plus, the addition of pungent ingredients like garlic, onions and asafoetida gives the Karela Peel Kadhi a strong and tempting aroma too. Indeed, an easy and interesting way to include the goodness of karela in your diet.
Method- Combine the curds, besan and 2 cups of water in a deep bowl and whisk well till no lumps remain. Keep aside.
- Heat the oil in a deep pan and add the cumin seeds and asafoetida.
- When the seeds crackle, add the garlic and onions and sauté on a medium flame for 1 minute.
- Add the bitter gourd peels, turmeric powder, chilli powder, coriander-cumin seeds powder and sauté on a medium flame for 1 minute.
- Add the prepared curds-water mixture, sugar and salt, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
- Serve hot.
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Nutrient values per serving
| Energy | 129 cal |
| Protein | 4.4 g |
| Carbohydrates | 10.8 g |
| Fiber | 1.7 g |
| Fat | 6.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 117.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 2.6 mg |
| Folic Acid | 18.4 mcg |
| Calcium | 114.9 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 17.4 mg |
| Potassium | 131.4 mg |
| Zinc | 0.2 mg |
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6 FAVOURABLE REVIEWS
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