A Sindhi preparation of bitter gourd (karela) cooked in curds and spices and tossed in anardana powder and cardamom powder. Sauteed along with green chillies, onions and tomato.
STEP 1.In a pressure cooker put 2 peeled, deseeded and sliced karela, 2 tbsp water and salt to taste. Pressure cook for 2 whistles and release the pressure immediately.
STEP 2.In a preheated pan add 1tbsp oil,1 tsp cumin seeds and allow to crackle.Add 1inch ginger finely chopped and 5 cloves of garlic finely chopped and 2 finely chopped green chillies.
STEP 3.Saute for a few seconds.
STEP 4.Then add 2 onions thinly sliced and saute till onions are soft and golden brown. Add 2 finely chopped tomatoes and saute till tomatoes are soft. Add ½ tsp turmeric powder, 1 kashmiri red chili powder, 2 tsp coriander powder, ½ tsp cardamom powder, 1 tsp anardana powder and salt to taste. Mix well to combine all the ingredients.
STEP 5.Next add ¼ cup curd and cook till gravy thickens.
STEP 6.Add pre cooked karela and saute till karela gets well mixed with the masala. Cover and cook for 5 minutes.
STEP 7.Stir in chopped coriander leaves and turn off the heat.
Nutrition value
115
calories per serving
5 g Fat3 g Protein14 g Carbs5 g FiberOther
Current Totals
5 g Fat
3 g Protein
14 g Carbs
5 g Fiber
MacroNutrients
Carbs
14 g
Protein
3 g
Fiber
5 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
72 mg
Iron
2 mg
Vitamin A
788 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
52 mg
Manganese
3 mg
Phosphorus
63 mg
Selenium
3 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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