Karela Carrot Sabzi/Palya taste great with chapati. We have already posted Karela Gojju recipe, try this karela carrot sabzi ...
Karela/Bitter Gourd 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.
Bitter Gourd - 2 chopped medium sized
Carrot - 2 chopped round wise
Powdered Jaggery - 1/2 tbsp
Curry Leaves - 1 Strand
Urad Dhal - 1 tbsp
Channa Dal - 1 tbsp
Mustard Seeds - 1/2 tbsp
Haldi - 1 tsp
Oil - 3 tbsp
Sambar powder - 1 tbsp
Putani/Roasted Bengal gram Powder - 1 tbsp
Asafoetida - 1/2 tsp
Grated Coconut - 1 tbsp
Salt to taste
Procedure for Sabzi/Palya:
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 carrot
in to small round pieces. Heat the Oil in a
pan, add Mustard seeds,
once it splutters, add urad dal, channa dal, asafoetida, Curry leaves. Then add carrot
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 15 - 20 mins in a low flame.
3. Add Sambar powder, Putani 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.