Karele ki Sabzi

Malzemeler

500 grams karela (bitter gourd), thinly sliced

2 medium onions, thinly sliced

2 tablespoons oil

1 teaspoon cumin seeds

½ teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon coriander powder

Salt to taste

1 tablespoon lemon juice or 1 teaspoon amchur (dry mango powder)

Fresh coriander leaves for garnish

Yöntemler

Prepare the Karela:

Wash the sliced karela thoroughly.

Sprinkle salt over them and let them sit for 15–20 minutes to reduce bitterness.

Rinse the karela slices under running water and squeeze out excess moisture.

Sauté Onions:

Heat oil in a pan over medium heat.

Add cumin seeds and let them sizzle for a few seconds.

Add sliced onions and sauté until they turn golden brown.

Add Spices:

Add turmeric powder, red chili powder, coriander powder, and salt.

Mix well and cook for a minute to blend the spices.

Cook the Karela:

Add the prepared karela slices to the pan.

Mix thoroughly to coat them with the spices and onions.

Cover and cook on low heat for about 15–20 minutes, stirring occasionally, until the karela is tender and cooked through.

Finish with Tanginess:

Add lemon juice or amchur powder to the cooked karela.

Mix well and cook for an additional 2–3 minutes.

Garnish and Serve:

Garnish with fresh coriander leaves.

Serve hot with roti, paratha, or as a side dish with your meal.