Karela besan subzi Recipe

Cooking Directions

• STEP 1.Wash and slice the bitter gourd into thin rounds.
• STEP 2.Sprinkle salt over the bitter gourd slices and let them sit for 15 minutes to remove the bitterness.
• STEP 3.Squeeze out the excess water from the bitter gourd slices and rinse them under running water.
• STEP 4.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida.
• STEP 5.Add the bitter gourd slices and saut茅 until they turn slightly golden brown.
• STEP 6.In a separate bowl, mix gram flour, turmeric powder, red chili powder, and salt.
• STEP 7.Add the gram flour mixture to the pan and cook until the bitter gourd is coated well.
• STEP 8.Cover the pan and cook on low heat for 10-15 minutes, stirring occasionally.
• STEP 9.Garnish with coriander leaves and serve hot with roti or rice.

Cooking Tips

• To reduce the bitterness of the bitter gourd, you can soak the sliced rounds in salted water for a longer duration.
• Make sure to squeeze out the excess water from the bitter gourd slices before cooking to prevent the subzi from becoming watery.
• Adjust the spice levels according to your preference by adding more or less red chili powder.

Storage and Serving

• Karela besan subzi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the subzi in a pan or microwave before serving.
• Serve the subzi as a side dish with roti, paratha, or rice.