Karela Sabji - Bitter Gourd Stirfry !
By: Jagruti Dhanecha
Published: Sunday, January 9, 2011 - 11:10pm

Ingredients




4 • medium sized Karela (bitter gourd)
1 • medium size Onion
3 tablespoons • oil
•Salt to taste
1 teaspoon • red chilli powder
1/2 teaspoon • Tumeric
4 teaspoons • dry corander and cumin podwer (dhanajeera powder)
1/4 teaspoon • garam masala
2 tablespoons • Jaggery or Sugar
1 tablespoon • lemon juice

Preparation

1 Method :- 2 Scrape the skin of karelas. 3 I don't peel them. 4 Wash them in running water. slice them and Onion too. 5 I never discard the seeds when cooking karela, but I know some people do it. Discarding or not discarding the seeds. 6 Heat oil in a heavy bottom kadai and saute onion about 4-5 minutes or till light brown. 7 Now add karela and mix well. add all the masala and salt..stir well and cover the kadai with lid. cook about 10-12 minutes on a low heat. 8 In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery and lemon juice. 9 Mix well and cook 2-3 minutes more. Ready to serve with Phulka, Roti and paratha.. 10 I make Gujarati daal and rice with it...Enjoy as much as my son does...:)