Karela Ki Sabji karela Gourd recipe and juice




KARELA KI SABJI:

Hi, friends today in this post I want to share the very tasty recipe of karela ki sabji. It is very tasty to eat and also easy to make. The recipe ta

Ingredients:      

Karela

tablespoon of salt

2 tablespoon of lemon

2 tablespoon of tamarind juice

1 medium size of chopped onion

1 large tomato (puree)

½ tablespoon of garam masala powder

ginger, garlic paste 1 tablespoon 

 red chili powder 1 tablespoon 

 Dhaniya powder 1 tablespoon 

 sugar 1 tablespoon 

How to make karela ki sabji:

STEP 1:

Let’s start the recipe of karela ki sabji. To make this take one or two fresh karelas and wash with water. To marinate the karela. Cut the karela in to then slices remove the seeds present and add 1 tablespoon of salt and 2 tablespoons of lemon juice. So, the bitter taste reduces.

STEP 2:

To remove the moisture. Keep the karela aside, so after some time the water is released from the karela. Remove the water from it and also press the karela to remove the extra water present in it.

STEP 3: Karela Ki Sabji

Now, take a pan and pour 1 tablespoon of oil to heat. After heating the oil add the karela in it to fry too much just make it crispy/ half cook.

STEP 4:

After 2 min the color of the karela gets changes. Take it in another bowl.pour the oil in the same pan, add one tablespoon of jeera, add 1 medium size of chopped onion. Mix the onion and cover the pan with the lid. So that the color of the onions slightly turns in to golden brown.

STEP 5:

Then add ginger, garlic paste in it, and saute it for 1 min. Again add salt to taste, 1 tablespoon of turmeric powder, 1 tablespoon of red chili powder, and 1 tablespoon of dhaniya powder.

STEP 6: Karela Ki Sabji

Mix all the ingredients and fry for 2 mins till that flavoured smell it comes. In that add 1 tomato puree in ti and again mix the mixture.

STEP 7:

Fry all the masala for again 2 to 3 mins. So that it releases the oil from the sides of the Kadai. After 2 min adds 1 cup of water in it and waits till the water gets boils. When it starts boiling add the fried karela in it and mix it.

STEP 8: Karela Ki Sabji

Again fry the mixture for 2 to 3 mins. After 2 to 3 min completed it releases the oil and becomes slightly thick. In that add lemon sized tamarind juice in it. Add 1 tsp of sugar to give a sweet taste or you may use the jaggery.

After that add ½ tsp of garam masala powder and keep cover the with a lid. Again fry the sabji for 2 mins. Now the gravy becomes thick and it is ready to serve.

Hi, friend today in this post. I am going to share the karela juice (bitter gourd juice)recipe. It has many health benefits. The interesting thing is that it is very very easy to make karela juice at home.

INGREDIENTS:

Karela one

Water one cup

Salt to taste

How to make karela ka juice:   

STEP 1:   

Take a medium size karela one or two it’s upon our choice. Let‘s start the recipe of karela juice or bitter gourd juice. To make the karela juices then wash or rinse the karela with water.

STEP 2:

Cup off the ends of the karela with the help of a knife. After that cut the karela into 3 pieces. Again cut these 3 pieces into half. So that we can remove the white part which is present inside and also the seeds.

STEP 3: bitter gourd juice

We should remove the white past and seeds otherwise our juice taste will be changed.You can remove the white part with your hand or with the help of a knife. It can be removed easily without any strength.

STEP 4:

Next, Cut the peace into thin peace. So,  when you blend in the mixture grinder it will be easy for you, to make the juice. Transfer this thin peace of karela into jar of mixture grinder. Add water according to your choice, that how much juice you want to make.

STEP 5:

You want to make 1 glass then add 1 glass of water to it. After pouring water blend it. Then next filter the juice with the help of a sieve/cloth. You may add salt in the juice (optional) according to your choice. Mix the juice. so, that the salt gets dissolve completely in it. Now our karela juice is ready to serve. 

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