How to make Karele ke Chilke ki Sabzi - SK Khazana -
The bitter gourd peels when cooked with a few masalas make a very flavourful and tasty dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bitter gourd peel (karele ke chilke), Oil (ऑइल)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Paneer Capsicum Purple Yam Wadiyaan Aloor Dum Cauliflower Steaks
Karele ke Chilke ki Sabzi - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Karele ke Chilke ki Sabzi - SK Khazana Recipe
Bitter gourd peel (karele ke chilke) washed 2-3 times in salt water and drained thoroug 1 cup
Oil 3 tablespoons
Cumin seeds 1/4 teaspoon
Onion chopped 1/2 cup
Turmeric powder 1/4 teaspoon
Salt to taste
Red chilli powder 1/2 teaspoon
Coriander powder 1/2 teaspoon
Medium tomato roughly chopped 1
Garlic paste 1/2 teaspoon
Fresh mint sprigs to garnish
Method
Step 1
Heat oil in a non-stick pan, add cumin seeds and sauté till the colour changes. Add onion, mix and sauté till onion turns golden brown.
Step 2
Add turmeric powder and salt and sauté for a minute. Add bitter gourd peels, red chilli powder and coriander powder and mix well. Cover and cook for 5-7 minutes.
Step 3
Add tomato and garlic paste, mix well, cover and cook for 2-3 minutes.
Step 4
Transfer subji into a serving bowl and serve hot garnished with fresh mint sprigs.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
