Karela and Capsicum Subzi
by Tarla Dalal
Added to 169 cookbooks
This recipe has been viewed 107391 times
Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways.
Here, an innovative combination of bitter gourd, onions and colourful capsicums are sautéed with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with rice and rotis.
Although prepared with everyday ingredients and the simplest of cooking methods, the Karela and Capsicum Subzi is a super hit mainly because of the thoughtful combination of vegetables.
Try other karela subzis like Karela Bateta Nu Shaak , Masala Bharwan Karela and Onion and Karela Subzi .
Method- Combine the karela strips and salt in a deep bowl, mix well and keep aside for 10 minutes.
- Squeeze out the excess water from the karela and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
- When the seeds crackle, add the karela strips and onions and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
- Add the capsicum and salt, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the chilli powder, coriander-cumin seeds powder and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
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Nutrient values per serving
Energy | 94 cal |
Protein | 0.3 g |
Carbohydrates | 6.2 g |
Fiber | 0.4 g |
Fat | 7.6 g |
Cholesterol | 0 mg |
Vitamin A | 118.7 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.1 mg |
Vitamin C | 18.1 mg |
Folic Acid | 0.9 mcg |
Calcium | 8.2 mg |
Iron | 0.2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 0.6 mg |
Potassium | 19.1 mg |
Zinc | 0.1 mg |
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