Karela Peel Kadhi

by Tarla Dalal

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करेले के छिल्के की कढ़ी - हिन्दी में पढ़ें

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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.

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Karela Peel Kadhi recipe - How to make Karela Peel Kadhi

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Preparation Time: 10 mins Cooking Time: 9 mins Total Time: 19 mins Makes 4 servings (4 serving )
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Ingredients

1/4 cup bitter gourd (karela) peels
1 cup curds (dahi)
1/4 cup besan (bengal gram flour)
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp sugar
salt to taste

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.

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

RECIPE SOURCE : Tarla Dalal's Latest Recipes

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