Karela Batata sabzi (Bitter gourd Potato vegetable)

Ingredients
Karela being extremely healthy, if you like karela, this karela batata sabzi is a winner!

Karela is rich in vitamin A and vitamin C. Minerals like potassium, folate, zinc and iron are also present. It has a compound that functions similar to insulin. In fact, Karela and diabetes are often coined together.

:

Karela (bitter gourd)
Potatoes (optional)
Haldi (turmeric powder)
Dhaniya jeera powder
Chilli powder
Amachur powder (dry raw mango powder)
Hing (optional)
Salt
Oil

Method
METHOD:

Wash and lightly peel the karela to remove the bitterness (some people like it bitter and don’t peel). Then make thin slices, add 3/4 tsp salt, mix gently and leave it for minimum 20 minutes. Salt helps in releasing the water inside. After 20 minutes, firmly squeeze out all the water, which is bitter.

Wash and peel potatoes. Make into small chips (size of potato chips should ideally be the size of the main vegetable, which is karela slices in this case).

Heat oil in a non-stick pan and add a pinch of hing. Then add karela slices and potato chips. Add haldi powder, chilli powder, dhaniya powder and amachur powder. Let it cook for about 15 minutes without cover (if you cover it, it’s bitter water will evaporate inside the pan). Keep stirring and check for salt. Now to cook the potato, cover the pan and cool for another 10min. Your vegetable is ready!

Since Karela Batata sabzi is slightly bitter, it is best enjoyed with Mango ras or Shrikhand which are both sweet.

Enjoy!

(Tip: many like to make this vegetable with onions. In this case, lightly sauté the onions in the hot oil, and then add the karela slices.

If you like karela crispy, cook for longer on a very slow flame and in more oil. Also sauté cashew pieces.

You can also make this vegetable without potatoes. When made without potatoes, some like to add either powdered sugar or jaggery to balance the bitterness. Note if you adding sweet, do so all the way at the end, else vegetable may becoming rubbery.)

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Preparation Time - 30 mints

Servings - 4