How to make Karela Aur Aam Papad Ki Subzi -
Sweet sour tangy, all flavours merge beautifully in this preparation.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bitter gourd, Black aam papad
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Karela Aur Aam Papad Ki Subzi checkout Shukto, Bharwan Karela, Karele Ka Salan, Karele ki Sabzi . You can also find more Main Course Vegetarian recipes like Soya Matar Bhurji Chana Dal aur Wadi with Chenna Garlic Tendli Mushroom Soyawadi Masala
Karela Aur Aam Papad Ki Subzi 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 : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Karela Aur Aam Papad Ki Subzi Recipe
Bitter gourd peeled and cut into 1 inch pieces 8
Black aam papad cut into small pieces 50 grams
Red aam papad cut into small pieces 50 grams
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Green chillies roughly chopped 3
Onion roughly chopped 1
Coriander powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Tamarind paste 1 teaspoon
Jaggery (gur) grated 1 teaspoon
Fresh coriander leaves chopped 1 teaspoon
Method
Step 1
Scrape karelas and thinly slice them.
Step 2
Add salt and ¼ tsp turmeric powder, mix and set aside for ½ an hour. Heat oil in a non-stick pan and add cumin seeds, green chillies, onion and sauté till fragrant.
Step 3
Add karelas and sauté for 3-4 minutes. Cut both the aam papads into small pieces.
Step 4
Add coriander powder, red chilli powder, remaining turmeric powder, dried mango powder, salt and mix well. Cook till karelas are done.
Step 5
Add aam papad, tamarind paste, jaggery, coriander leaves and mix. Serve hot.
Nutrition Info
Calories : 661 Kcal
Carbohydrates : 82.8 gm
Protein : 7.6 gm
Fat : 33.1 gm
Other : Fiber- 19.9gm
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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.
