Dry Karela Sabzi Recipe (Indian Karele Ki Sabzi)

Ingredients

• 10 bitter gourd (karela) halves
• salt (namak) to taste
• 1 1/2 tbsp oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped tomato
• 1 tbsp thick curds (dahi)
• 2 tbsp grated jaggery (gur)
• 1/2 tsp green chilli paste
• 1/2 tsp garlic (lehsun) paste
• 1/2 tsp ginger (adrak) paste
• 1/2 tsp red chilli powder
• 1/2 tsp haldi powder (turmeric powder)

Steps

1. To make dry karela sabzi, scoop the bitter gourd halves using a spoon or your fingers.
2. Slice them thinly, put them in a bowl, add a little salt and toss well. Keep aside for 30 minutes.
3. Squeeze out all the excess water and discard the water.
4. Heat a non-stick tava (griddle), place the squeezed karela on it, mix gently and cook on a medium flame for 8 minutes, while tossing occasionally. Keep aside.
5. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes.
6. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the curds, jaggery, mix well and cook on a slow flame for 1 minute, while stirring continuously.
8. Add the green chilli paste, garlic paste, ginger paste, chilli powder and turmeric powder, mix well and cook on a medium flame for 30 seconds.
9. Add the karela slices, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
10. Serve the dry karela sabzi hot.