Karela Peel Kadhi
by Tarla Dalal
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Added to 10 cookbooks
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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.
- 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.
Nutrient values per serving
|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|
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