by Chhaya Taparia
Added to 2 cookbooks
This recipe has been viewed 10738 times
Not so bitter, easy to make karela sabzi. It remains good for a longer time without refrigerator hence good while travelling.
- 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.
Nutrient values per serving
|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|
This recipe was contributed by Chhaya Taparia on 14 Jul 2012
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