Karele Ki Sabzi

Karele Ki Sabzi

Karele Ki Sabzi, a Hyderabadicuisine, comes from the legacy of the Nizams of Hyderabad, India. The city was founded by the Sultans of Golconda.  Enjoy this recipe, and taste India’s rich history!

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 3-4 hours
Category: Veg

Ingredients
• Bitter Gourds (Karele) 5-6 medium
• Salt to taste
• Oil 3 tablespoons + for deep-frying
• Onions,sliced 2 medium
• Coriander powder 2 teaspoons
• Dry mango powder (amchur) 1 teaspoon
• Red chilli powder 1 teaspoon

How to make Karele Ki Sabzi

Scrape and reserve the scrapings of the bitter gourds. Slit them vertically and remove the seeds. Rub two tablespoons salt all over the bitter gourds and the scrapings. Set aside for two three to four hours. Wash thoroughly and squeeze dry.
Heat sufficient oil in a kadai and deep fry the bitter gourds till dark brown. Drain on absorbent paper.
Deep fry Heat three tablespoons of oil in a non stick pan, add the scrapings and sauté till dark brown. Drain on absorbent paper.
Heat two tablespoons oil in another pan. Add the onions and sauté for two to three minutes. Add the coriander powder, dried mango powder and red chilli powder and sauté for another minute or two.
Add the bitter gourds, the scrapings and adjust salt. Cover and cook for two to three minutes.
Serve hot.