Baingan Karele Ki Sabzi; Unusual Yet Delicious Pairing
Image Credit: Baingan Karela/

Food combinations are common in Indian cuisine. Different sabjis are mixed together to create unique dishes. For instance, gajar matar, mix veg sabji, gobhi matar etc are a product of Indian food combinations. One such dish is Baingan and Karela sabji. This is prepared with mixing bitter gourd and brinjal chunks together with desi spices. Usually this dish is made in mustard oil but you can opt for different oil as well. This dish has a strong pungent flavour of different masalas. It is a package of nutrients and flavours. Vitamin C, an essential element involved in bone development, wound healing, and disease prevention, is particularly abundant in bitter melon.It also contains significant amounts of vitamin A, a fat-soluble vitamin that supports healthy skin and normal vision. Brinjals are helpful to diabetics. Brinjal has a low Glycemic Index of 15, making it excellent for losing weight. Brinjal has few calories and a lot of fibre.  They have a Low sodium content and rich in antioxidants.


1. 250 gm bitter gourd

2. 250 gm brinjals

3. 1/2 cup oil

4. 1/2 tsp mustard seeds

5. 1/2 tsp fenugreek seeds

6. 1/2 tsp cumin seeds

7. 2 tsp salt

8. 1/2 tsp turmeric powder

9. 1/2 tsp chilli powder

10. 1 tsp amchoor

Brinjal and karela sabzi/ Instagram- senna_ksa

1. Thickly slice the bitter gourd after scraping off the rough skin

2. Salt it with 1 teaspoon and let it sit for at least 15 minutes. Expel the liquid that results by pressing.

3. Cut the brinjals into cubes that are 1 1/2 cm in size.

4. Heat the oil in a heavy-bottomed skillet, then cook the bitter gourd until it turns light brown.

5. Once soft but still holding its shape, remove with a slotted spoon and cook the brinjals in the same oil over a very high temperature.

6. After removing the brinjals, stir in the cumin, fenugreek, and mustard seeds in the same oil.

7. Add the bitter gourd and brinjals when they begin to sputter, along with the salt, turmeric, coriander, chilli powder, and amchoor, and thoroughly combine.

8. After 5 minutes of sautéing, put out the flame.

9. Serve hot with roti.