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Karlyachi Bhaji

A simple Maharashtrian bitter gourd preparation tempered with mustard seeds and curry leaves and cooked with basic spices. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsBitter Gourd, Peanuts
CuisineMaharashtrian
CourseMain Course Vegetarian
Prep Time26-30 minutes
Cook time16-20 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

Ingredients 

  • 500 grams bitter gourd
  • 3-4 tablespoons peanuts
  • 3-4 teaspoons white sesame seeds
  • 100 grams dry coconut (khopra)
  • 2 teaspoons red chilli powder
  • 2 teaspoons goda masala
  • 1 lemon sized tamarind ball
  • 3 1/2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 5-6 curry leaves
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves

Method

  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.
  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.
  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

Calories1493
Carbohydrates62.9
Protein26.9
Fat125.9
Other FiberIron- 16.1mg
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