Karela Kadhi Recipe

Karela Kadhi is a tangy and flavorful Indian dish made with bitter gourd and yogurt. The bitter gourd is cooked in a spiced yogurt gravy, resulting in a delicious and nutritious dish. The combination of the slightly bitter taste of the karela and the tanginess of the yogurt creates a unique and satisfying flavor. Karela Kadhi is often served with rice or roti and is a popular dish in many Indian households.

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18minstotal
18m.total
Karela Kadhi
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Ingredients for Karela Kadhi Recipe

  • 1/2 Medium Sized Bitter Gourd
  • 1/4 cup Yogurt
  • 1/2 tablespoon Besan
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Ghee
  • 0.13 teaspoon Mustard Seeds
  • 1/2 Dried Red Chilies
  • as per your need A Few Curry Leaves
  • as needed Fresh Coriander Leaves For Garnish

Directions: Karela Kadhi Recipe

Cooking Directions

  • STEP 1.Wash and slice the bitter gourd into thin rounds. Sprinkle salt on the slices and let them sit for 15 minutes to remove the bitterness. Rinse the bitter gourd slices thoroughly and squeeze out any excess water.
  • STEP 2.In a bowl, whisk together yogurt, besan (gram flour), turmeric powder, red chili powder, and salt. Add water to make a smooth batter.
  • STEP 3.Heat oil in a pan and add cumin seeds. Once the seeds crackle, add the bitter gourd slices and sauté until they turn golden brown.
  • STEP 4.Reduce the heat and pour the yogurt mixture into the pan. Stir well to combine the ingredients.
  • STEP 5.Cook the kadhi on low heat for about 15-20 minutes, stirring occasionally, until it thickens.
  • STEP 6.In a separate small pan, heat ghee and add mustard seeds, dried red chilies, and curry leaves. Once the mustard seeds start to splutter, pour this tempering over the kadhi.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • To reduce the bitterness of the bitter gourd, you can soak the sliced rounds in salted water for a longer period of time, up to 30 minutes.
  • Make sure to squeeze out any excess water from the bitter gourd slices before adding them to the pan.
  • Adjust the amount of red chili powder according to your spice preference.

Storage and Serving

  • Karela Kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the kadhi on the stovetop or in the microwave before serving.
  • Serve the kadhi hot with steamed rice or roti for a complete meal.
Nutrition
value
186
calories per serving
5 g Fat20 g Protein17 g Carbs7 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    20g
  • Carbs
    17g
  • Fiber
    7g

MacroNutrients

  • Carbs
    17g
  • Protein
    20g
  • Fiber
    7g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    3mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    144mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    3mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    121mg
  • Manganese
    1mg
  • Phosphorus
    283mg
  • Selenium
    23mcg
  • Zinc
    2mg
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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Recipe By Slurrp