Masaledar karela
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 147.8
- Total Fat: 8.8 g
- Cholesterol: 0.0 mg
- Sodium: 27.4 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.7 g
- Protein: 4.4 g
View full nutritional breakdown of Masaledar karela calories by ingredient
Introduction
Very tasty and good for bringing taste to palette. It is very good for diabetic and weight watchers ( substitute sugar by sugar-free) Very tasty and good for bringing taste to palette. It is very good for diabetic and weight watchers ( substitute sugar by sugar-free)Number of Servings: 5
Ingredients
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Karela cut in 2 inch stripes aprrox 4 cups
potato 1 small
onion 1 cup chopped finely
oil 2 tbsp
mustard seeds 1/2 tsp,
turmeric powder 1/2 tsp
chilly powder 1.5 tsp
hing 1 pinch
coriander and cumin powder 1 tsp each,
ground pea nut 2 tbsp
tamarind pulp 1 tsp
sugar or jaggery to taste ,
coriander for garnishing
salt to taste
Directions
cut karela in 2-3 inch stripes and soak them in salted water for 2 mins.
chopp onions finely. peel and cube small potato.
heat oil in pan or woak. add mustard seeds, after these sputter add pinch of hing, chopped onions ,1-2 tsp sugar and salt. (adding sugar to oil gives that oily look to subji without using extra oil. Turry look if you understand what I mean)
saute for 2-3 mins. Add turmeric , chilly , coriander and cumin powder to pan and continuously fry the masala in oil for next 3 mins take care not to burn chilly powder otherwise subji will taste bitter than usual.
Add cut karela and potato and saute till masala coats evenly to all pieces. (approx 2 min)
Add 1/2 cup water to pan and simmer for 5-6 mins.
Check by mashing karela by back of spoon ,it should easily break but should be firm to touch.
Now add tamarind pulp and coarsely ground roasted peanut powder to pan.
Mix well , cover the lid and switch off the gas,
garnish with coriander while serving.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BEHEALTY.
chopp onions finely. peel and cube small potato.
heat oil in pan or woak. add mustard seeds, after these sputter add pinch of hing, chopped onions ,1-2 tsp sugar and salt. (adding sugar to oil gives that oily look to subji without using extra oil. Turry look if you understand what I mean)
saute for 2-3 mins. Add turmeric , chilly , coriander and cumin powder to pan and continuously fry the masala in oil for next 3 mins take care not to burn chilly powder otherwise subji will taste bitter than usual.
Add cut karela and potato and saute till masala coats evenly to all pieces. (approx 2 min)
Add 1/2 cup water to pan and simmer for 5-6 mins.
Check by mashing karela by back of spoon ,it should easily break but should be firm to touch.
Now add tamarind pulp and coarsely ground roasted peanut powder to pan.
Mix well , cover the lid and switch off the gas,
garnish with coriander while serving.
Serving Size: makes 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user BEHEALTY.
Member Ratings For This Recipe
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