Khatmitha Karela
by Chhaya Taparia
Added to 2 cookbooks
This recipe has been viewed 14368 times
Not so bitter, easy to make karela sabzi. It remains good for a longer time without refrigerator hence good while travelling.
Method- 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.
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Nutrient values per serving
| Energy | 105 cal |
| Protein | 1.3 g |
| Carbohydrates | 2.3 g |
| Fiber | 0.8 g |
| Fat | 10.1 g |
| Cholesterol | 0 mg |
| 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 |
| Calcium | 12.1 mg |
| Iron | 0.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.7 mg |
| Potassium | 16.5 mg |
| Zinc | 0.2 mg |
This recipe was contributed by Chhaya Taparia on 14 Jul 2012
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