Karela/Bitter Lemon is rich in iron and has twice the beta-carotene of broccoli, twice the potassium of bananas, twice the calcium of spinach, and contains vitamins C and B 1 to 3, phosphorus and good dietary fiber.
This is a two-in-one recipe, you can prepare Sabzi and Gojju/Curry too.
Servings : 4 people
Bitter Gourd - 2
Aloo - 1
Salt to Taste
Powdered Jaggery - 1/2 tbsp
Curry Leaves - 1 Strand
Urad Dhal - 1/2 tbsp
Mustard Seeds - 1/2 tbsp
Haldi - 1 tsp
Oil - 3 tbsp
Rasam powder - 1/2 tbsp
Asafoetida - 1/2 tsp
Procedure for Sabzi/Palya:
1. Cut Bitter Gourd in to small pieces and soak in hot water , add haldi and salt to it. soak for atleast 30 mins. this will reduce the bitterness in it. after 30 mins wash bitter gourd.
2. Cut Aloo in to small pieces. Heat the Oil in a
pan, add Mustard seeds,
once it splutters, add urad dal, asafoetida, Curry leaves. Then add aloo and soaked bitter gourd. Add small piece of jaggery and sprinkle salt also. Fry this in a low flame till turns soft. Probably you need to fry for 20 mins in a low flame.
3. Add Rasam powder, salt and remaining jaggery. Also add little of grated coconut for taste.
Your Palya/Sabzi is ready to eat with rasam or with chapathi.
Ingredients is same like above but you need :
1. Powdered Jaggery : 2 tbsp
2. Tamarind juice : 1 tbsp
3. Gojju powder : 2 tbsp
4. Grated coconut : 3 tbsp
From Step 3 continue the procedure.
4. Grind cocunut and gojju powder to a fine paste. You can also see the recipe for gojju powder. Keep this powder ready and you can use this any gojju preparation.
5. Add this to the fried karela , now you bring it to a medium flame, add little water according to your consistency. Add Jaggery, tamarind juice and salt. Boil for few minutes.
Your delicious Gojju is ready to eat.
Will try out this recipe today, and let you know.