Simple Karela Sabzi
Equipment
- Saute pan, wok or Kadai
Ingredients
- 1 lb karela, sliced and deseeded
- 1 medium onion, chopped
- 1-2 tbsp olive oil
- ½ tsp ground turmeric
- ¼ tsp kashmiri chilli powder
- 1 tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp tsp amchur or chaat masala or use 2 tbsp lemon juice
- sea salt as needed
- chopped cilantro to garnish
Instructions
- Warm olive oil in a saute pan or Kadai. Add the cumin seeds and allow to sizzle. Add the chopped onions and saute for 3-4 minutes until translucent and soft.
- Add the karela rings and gently stir. Add the turmeric, coriander, Kashmiri chili powder, salt and mix well. Lower the heat and cover and cook for 5-7 minutes stirring a few times to prevent burning although a little caramelization improves the flavor.
- Once the karela is a little soft with a few brown pots take it off the heat, add the lemon juice or chaat masala or amchur. Mix well and adjust the taste as needed.
- Enjoy as a side veggie with any Indian curry, rice or chapati and plain yogurt to mellow the bitterness if needed.
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