Introduction Quick Karela (bitter gourd) and Onion mix dry vegetable recipe is a very popular recipe and also easy to make. This is a simple vegetable commonly prepared in North India. This goes well with the main course as one of the dishes. This dish also has the scope of variation to suit to the individual taste.
Karela is well documented in our Ayurvedic system and is having many medicinal properties and some of them are - blood purification, diabetes control, bowel control etc. It is also a great source of minerals.
Preparation time - about 30 minutes.
Ingredients Quantity mentioned below is sufficient for 3-4 persons.
Preparation and Method
Wash the Karelas in water and slightly peel them if they are hard otherwise cut them, without peeling, in round slices and sprinkle a little salt (about 1/2 tsp) on them and keep aside for 5-10 minutes. Cut the onions in thin round pieces. Now, take oil in a pan or karahi and heat in medium flame. When oil is heated put coriander powder, turmeric powder and red chilli powder in it and stir a little and then mix the Karela and Onion pieces to it. Stir for some time and mix salt and again stir.
Cook it for 5 minutes without putting the lid. Now, put the lid back and cook for further 10 minutes and check whether Karela is tender or not. Remove the lid and mix mango powder and cook in open condition for 2-3 minutes. If you observe that the vegetable is very dry and sticking to the bottom of the utensil then sprinkle a little water and stir it thoroughly.
The dish is now ready and we can keep it in a serving bowl.
Serving This vegetable goes well as a side dish with the main course in lunch or dinner time. It is to be served in small servings accordingly.
Variations Some people mix potato pieces also while preparing this dish which helps in compensating the bitter taste of Karela. In that case, the calorie value of the dish is increased.
The amount of chilli powder can be adjusted as per the individual liking. In some places, a little quantity of Capsicum pieces is also added to give it the capsicum flavour.
It is also common to mix 1 tsp of sugar to it again to make it less bitter. However, sugar will add to calories. So accordingly this option is to be exercised.
Conclusion Karela-Onion dry vegetable is a very good combination vegetable to be consumed with the main course and enjoyable with chapatis and rice equally. The slightly bitter taste of this dish gives the unique experience of eating and once the taste is developed we yearn for more of it. One thing which is to be mentioned is that this dish is ideal for taking for consumption during journeys as it does not go stale quickly.
The author has given a simple but useful recipe. Whenever we go on a journey then it is a big question as to what vegetable we should keep consuming during the journey. Most of the vegetables are potato based and get stale soon. In that reference, the Karela-Onion dry vegetable is a good option.
Karela can also be used in its variation known as 'stuffed karela' which is also a very delicious dish. In that, we have to use stuffing of fried and mashed boiled potatoes with a seasoning of tomatoes and mango powder.