How to make Karlyachi Bhaji -
karela cooked with masalas in form of a curry
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bitter Gourd, Peanuts (मूंगफली)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Karlyachi Bhaji checkout Shukto, Bharwan Karela, Karele Ka Salan, Karela Aur Aam Papad Ki Subzi . You can also find more Main Course Vegetarian recipes like Pineapple Mango Sasam Beans Paruppu Usli Spinach Roulade with White Gravy Boondi Sev ki Subzi
Karlyachi Bhaji Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Karlyachi Bhaji Recipe
Bitter Gourd 500 grams
Peanuts 3-4 tablespoons
White sesame seeds 3-4 teaspoons
Dry coconut (khopra) 100 grams
Red chilli powder 2 teaspoons
Goda masala 2 teaspoons
Tamarind 1 lemon sized ball
Oil 3 1/2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 5-6
Turmeric powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves 2 tablespoons
Method
Step 1
Cut karela lengthwise into half. Remove seeds and cut into thin slices. Apply a little salt and then leave aside for 20 minutes. Roast peanuts on to a hot tawa. Peel them and then grind into powder. Grate dry coconut and then roast it on tawa. Grind it too. Soak tamarind in warm water for a few minutes and then remove pulp.
Step 2
Mix tamarind pulp, white sesame seeds, ground dry coconut, roasted peanut powder, red chilli powder, goda masala and salt in a bowl and leave aside. Squeeze karela in fistfuls to remove excess moisture and bitterness. Heat oil. Add mustard seeds. When they start crackling, add curry leaves, turmeric powder.
Step 3
Cook for a moment. Add karela and cook for 4-5 minutes. Add prepared masala mixture, add water and then allow it to cook for 20-25 minutes. Add salt to taste. Remove when done and garnish with chopped coriander leaves.
Nutrition Info
Calories : 1493 Kcal
Carbohydrates : 62.9 gm
Protein : 26.9 gm
Fat : 125.9 gm
Other : Iron- 16.1mg
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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.
