Kurkure Karela Sabzi Recipe – Crispy Karela Bhujiya
The Kurkure Karela Sabzi Recipe is a delicious diabetic friendly dry sabzi which is crispy and crunchy and has a chatpata taste from the amchur. In this recipe, Karela or Bitter Gourd is washed thoroughly and coated with salt and left to marinate and then tossed in masalas to give its flavor. In this recipe, we are using all parts of the Karela, including the skin that contains most of the nutrients.
Course : Lunch
Ingridients : 4 Karela (Bitter Gourd/ Pavakkai) , cut into thin strips
1 teaspoon Salt , or to taste
1 tablespoon Mustard oil
1 tablespoon Fennel seeds (Saunf)
1 teaspoon Turmeric powder (Haldi)
1 tablespoon Coriander Powder (Dhania)
1 teaspoon Red Chilli powder , or to taste
2 teaspoons Amchur (Dry Mango Powder)
Instructions To begin making the Kurkure Karela Sabzi Recipe, wash Karela thoroughly, peel the skin using a peeler and cut the karela into thin strips. Remove the seeds if any.In the mixing bowl, combine the thin karela strips and the peels, add salt and give it a good mix and allow it to rest for about 20 minutes.Heat a heavy bottomed pan on medium flame, add mustard oil. Once the mustard oil begins to smoke, turn down the heat and add the fennel seeds, let these sizzle. Add the marinated karela peels and slices, and mix gently. At this stage, add the dry spices – turmeric powder, amchur powder, red chilli powder, and coriander powder. Mix well. Cover and cook for five minutes and then cook it without the lid on a very low heat for 15-20 minutes until the Karela Sabzi becomes crispy. Serve Kurkure Karela Sabzi Recipe along with a Gujarati Dal, Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander for a hearty lunch or dinner.
Kurkure Karela Sabzi Recipe – Crispy Karela Bhujiya
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