Bitter Gourd Subzi | Karela Subzi
Bitter gourd subzi
Side dish with rice
red chili powder
Wash the bitter gourds. Cut them into 2 and scoop using a spoon.
Cut the bitter gourd into thin pieces.
Take a bowl and add karela pieces. Add little salt and mix. Keep aside for 30 minutes.
After 30 minutes, squeeze and discard water from the bitter gourd pieces.
Heat a frying pan or a kadai with flat bottom and add oil.
Add onion and sauté till onion turns pinkish.
Next, add karela pieces and mix. Cook on low flame and toss occasionally.
Add grated coconut and mix well.
If needed add ¼ cup water and cook till the bitter gourd pieces are cooked.
Add chili powder and turmeric powder and mix well.
Add grated jaggery and tamarind pulp and mix.
Add salt to taste keeping in mind that some amount of salt was already added in the initial steps.
To make tamarind pulp, soak 1 marble sized ball of tamarind in ¼ Th cup water for 30 minutes. Squeeze and extract pulp.
Quantity of jaggery can be adjusted as per taste of bitter gourds.
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