Karela Pyaz Ki Sabji Recipe

Namaskar! I am Ajay Chopra. Today I’m going to make something that many people don’t like – yes, I’m talking about karela. People even call it “neem chadha”! But let me tell you, karela can be very tasty if made the right way. You just need to learn how to make and enjoy it.

God gave us five tastes, and one of them is bitter. That’s why He gave us karela and many other bitter foods, so we can enjoy all types of flavours. But to enjoy karela properly, it must be sweet, sour and spicy. So today I’ll show you how to make khatta-meetha-teekha karela with kaju – it’s going to be fun!

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Ingredients of Karela Pyaz Ki Sabji

Portion servings: 4–5 people
Preparation time: 15 minutes
Cooking time: 30 minutes

• 4 medium-sized karela (bitter gourd)
• 1 tsp salt (for marination)
• 1/2 tsp turmeric powder (for marination)
• 3 tbsp mustard oil
• 1/2 tsp cumin seeds (jeera)
• 1/2 tsp fennel seeds (saunf)
• 1/2 tsp mustard seeds (rai)
• 2 green chillies, chopped
• 10-12 cashews
• 2 medium onions, sliced
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp kitchen king masala
• 1/4 tsp garam masala
• Salt to taste
• 1 tsp sugar
• 1 tsp amchur powder (dry mango powder)
• Fresh coriander leaves for garnish

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Instructions of Karela Pyaz Ki Sabji

 

Step 1: Prepare the Karela

Wash and slice the karela thinly. Sprinkle salt and turmeric powder on the slices. Let them rest for 10–15 minutes. This helps remove the bitterness. Squeeze out the water from the karela slices using your hands. If someone in your family has diabetes, they can drink this water as it is considered healthy.

 

Step 2: Fry the Karela

Heat mustard oil in a pan until it starts to smoke lightly. Add the karela slices and fry them on medium flame. Keep stirring and cook till they become golden brown and almost crispy. This step brings out a rich flavor.

 

Step 3: Temper the Spices

In the same pan, add cumin seeds, fennel seeds, and mustard seeds. Let them crackle. Add chopped green chillies and cashews. Cook the cashews till they become golden brown. This will give a crunchy texture and deep flavor.

 

Step 4: Add Onions and Spices

Add sliced onions and cook until they soften and start turning golden. Now add the fried karela back into the pan. Sprinkle red chilli powder, coriander powder, turmeric powder, kitchen king masala, garam masala, and some salt. Mix well so that everything is coated nicely.

 

Step 5: Cover and Cook

Cover the pan with a lid and cook on low flame for 5–7 minutes. This will help the karela and onions to blend together nicely and become soft. Stir occasionally to avoid burning.

 

Step 6: Add Sweet and Sour Finish

Uncover and add sugar and amchur powder. Stir well and cook for 1–2 more minutes so the sugar slightly caramelizes. Garnish with chopped coriander leaves and serve hot.

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About the Recipe

First, let’s learn how to choose good karela. Many people don’t know this. Don’t buy very fat karela – that means there are too many seeds inside. Buy medium size ones, not too small or too thick. They should be slightly crisp from outside.

Now slice the karela. Add some salt and haldi to it. This will take out the water and the bitterness. The water that comes out – it’s bitter, yes – but if you are diabetic, don’t throw it. Drink it. It’s good for your health. But for cooking, we will squeeze it out to remove most of the bitterness.

We will cook the karela in mustard oil – I call it kadwa tel. It gives amazing flavour. Keep sautéing the karela till it becomes golden and crispy. Then we add jeera, saunf, mustard seeds, chopped green chillies and kaju. Cook the kaju till it gets colour. After that, add chopped onions so they cook with everything else.

Now add the karela back and all the masalas – red chilli powder, coriander powder, haldi, kitchen king masala, garam masala and some salt. Mix everything well. Cover and cook for 5 to 7 minutes on low flame.

At the end, we add sugar and amchur powder. That gives the sweet and sour punch. Let the sugar caramelize slightly and finally, garnish with coriander. Garma garam karela pyaz ki sabji is ready. Have it with fulkas and thick masoor dal. Dip and enjoy! You will never say no to karela again.

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Cooking Tips

• Buy medium size karela that is not too thick. Thick karela has more hard seeds.
• Use salt and haldi to remove bitterness from karela. Let it rest, then squeeze the water out.
• If you are diabetic, you can drink the karela water – it is good for your health.
• Use mustard oil for best taste. It gives a strong flavour to the sabji.
• Cook the karela till crispy and golden – don’t keep it raw or soft.
• Roast kaju till golden before adding onions. It becomes soft and tasty later.
• Add sugar and amchur in the end – it brings sweet and sour balance.

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Pairing Guide

• Eat karela pyaz ki sabji with fulka – it tastes very nice together.
• Make thick masoor dal and have it with this sabji – it’s a perfect match.
• Plain rice and dal also go well if you like simple meals.
• Have chaas (buttermilk) with this meal – it cools down the taste buds.

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Frequently Asked Questions

 

1. What is Karela Pyaz Ki Sabji?

It is a tasty sabji made with karela and pyaz, cooked with masalas, kaju, sugar and amchur for a sweet, sour and spicy taste.

2. How do I pick good karela for this sabji?

Choose medium-sized karela that are slightly crisp outside. Don’t buy thick ones – they have too many seeds.

3. How to remove bitterness from karela?

Add salt and haldi to karela slices and keep aside. It will release bitter water. Squeeze that water out before cooking.

4. Can I drink the karela water?

Yes, if you have diabetes, you can drink it. It’s good for health – that’s what I always say.

5. Which oil should I use?

I use mustard oil – kadwa tel – because it adds a strong flavour and makes the sabji more tasty.

6. Why do I add kaju to this sabji?

Kaju gives a rich and soft bite. It becomes tender when cooked with karela and adds good taste.

7. Which masalas do I use?

Red chilli powder, coriander powder, haldi, kitchen king masala, garam masala and salt – all go in this sabji.

8. When should I add sugar and amchur?

Add them at the end. That way the sweet and sour flavours stay fresh and don’t fade while cooking.

9. What can I eat with karela pyaz ki sabji?

Best with fulkas and thick masoor dal. You can also enjoy it with rice or plain dal. It’s simple and tasty.

10. Why should I try this recipe?

This sabji will change your mind about karela. It’s sweet, sour, spicy – full of flavour – and very good for your health.

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