Karela Sabji

For Preparing Karela:

• 3 medium karelas (bitter gourds)
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon salt

For the Masala:

• 2 tablespoons besan (gram flour)
• 2 tablespoons oil
• ½ teaspoon cumin seeds
• 1 medium onion, chopped
• 1 small tomato, chopped
• 1 teaspoon grated ginger
• 1 green chilli, chopped
• 2 tablespoons coriander leaves, chopped

For the Spices:

• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ½ teaspoon garam masala
• ½ teaspoon salt (adjust to taste)

For the Final Touch:

• 1 teaspoon sugar
• 1 tablespoon Aazol’s Solapuri Peanut Chutney

Method:

1. Prepare the Karela:

Peel the karela and remove the seeds.

Cut into small pieces.

Sprinkle turmeric powder and salt.

Keep aside for 20 minutes to reduce bitterness.

2. Roast the Besan:

Dry roast the besan in a pan until fragrant.

Keep aside.

3. Cook the Karela:

Heat oil in a pan.

Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden.

Add karela pieces and stir-fry for a few minutes.

Cover and cook on low heat until karela softens.

4. Prepare the Masala:

Add chopped tomatoes, ginger, green chillies, and coriander.

Mix well and cook until tomatoes turn soft.

Add turmeric powder, red chilli powder, garam masala, and salt.

Mix everything well.

5. Add the Finishing Touches:

Stir in the roasted besan.

Add Aazol’s Solapuri Peanut Chutney and mix well.

Sprinkle sugar to balance the flavours.

6. Serve Hot:

Enjoy with chapati or steamed rice.

A wholesome and flavourful karela sabji made even tastier with Aazol’s Solapuri Peanut Chutney!