Karela Masala
Karela Masala – Indian bitter gourd and onion curry made with basic spices, peanuts, sesame seeds and hint of jaggery, perfectly flavored karela masala!
Karela, Indian bitter gourd, is one of the very rare and unique vegetables. It is bitter by nature, although it comes with lots of health benefit. Karela is rich in antioxidants and vitamins A and C. It helps in maintaining blood pressure, lowers bad cholesterol level, cures hangover and cleanse the liver, helps with weight loss, boosts immune system, promotes healthy eyes and skin. I mean benefits are countless!!
Many people do not like to eat this vegetable due to it’s bitter nature. But if its made right, it can be one of most delicious Indian curries you could have!! Growing up I never liked eating karela, but eventually it grew on me. Now it is one of my very favorite curries/shaak. My kids absolutely love it too. Adding just a hint of jaggery adds enough sweetness to cut the bitterness down. It is the best when served with phulka roti, Gujarati dal and plain rice. This full Gujarati thali is one of our weekend favorite meals!
I hope you give this one of a kind Gujarati dish a try!! Tag me on Instagram @myvegetarianroots if you end up making it and liking it. I would love to see your recreation of this goodie!
Happy and Healthy Eating!
Karela Masala
Ingredients
- 10 Karela
- 1 cup Sliced Onions
- 1 tsp Mustard Seeds
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 1 tsp Chopped Thai Green Chilis
- 1 tsp Red Chili Powder
- 1 tsp Salt
- 3 tsp Dhana Jiru Powder
- ½ tsp Turmeric Powder
- ¼ cup Ground Peanuts
- 1 tbsp While Sesame Seeds
- 3 tbsp Oil
- 1 pinch Asafetida
- 1 tbsp Jaggery optional
- 2 tbsp Chopped Cilantro
Instructions
Prepare Karela
- Wash and clean karela. Scrap the rough skin off and remove the seeds.
- Cut them in slices. Pressure cook it with ¼ cup of water and ¼ tsp of salt. Do only 1 whistle. As soon as all the pressure is release naturally, drain the boiled karela in a strainer and keep it aside.
Make Karela Masala
- Heat 3 tbsp of oil in a big wide pan. Add 1 tsp of mustard seeds and wait for it to pop.
- Once they start popping, add ping of asafetida and sliced onions along with ¼ tsp of salt.
- Saute onions until they become translucent and somewhat brown.
- Add ginger, garlic and chopped thai green chilis. Saute for couple of minutes.
- Add boiled and drained karela slices along with all other spices, 1 tsp of salt, ground peanut and sesame seeds.
- Mix well without breaking the karela. If it seems too dry, add 2-3 tbsp of water and mix well.
- Cover it well and cook on medium heat for 5-7 minutes, stirring few times in between. The karela are almost cooked from boiling them so it should not take too long for them to cook completely.
- Once cooked, add jaggery and mix well. Cook for couple more minutes.
- Garnish with fresh cilantro and serve it hot with phulka rotis, dal and rice!
