Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe

Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe

Welcome to nishamadhulika.com Bitter gourds have a distasteful and that is the reason why most of the people don’t like eating them. But few people do like eating bitter gourds. We have cooked bitter gourds in numerous ways. Today we are making bitter gourds bhujiya which taste delicious and can be prepared easily and instantly. Let’s start with the procedure of making bitter gourd bhujiya. For this, cut the gourds for making bhujiya. We have taken 250 grams bitter gourds. Wash the gourds really well and dry them. Now chop the gourds. For chopping, take one gourd, remove stalk from both ends and peel the gourd like this. Likewise peel all the gourds. We are done with peeling all the gourds, now let’s chop them. So, let’s chop the gourds. Chop the gourds in small chunks as we are making bhujiya. Divide the gourd in two parts and now cut it into ½ or 0.75 inch chunks. We are done with chopping the gourds, now let’s boil them. We’ll boil gourds in a pressure cooker. Place the chopped gourds in a pressure cooker and add 1 cup water as well. Add ½ tsp salt, mix well and close with the lid. Now cook the gourds until it simmers once. After one simmer, turn off the flame. Keep the gourds as it is in pressure cooker until all steam escapes from the pressure cooker. After this, take out the chunks from pressure cooker. Allow the steam to escape from pressure cooker. Gourds take very less time to cook. Check the gourds, they have turned soft. Now strain the water from the gourds. For this place the gourds in a sieve to drain the water. The bitterness from gourds drains out with the water. Now the gourds will not taste bitter. Now we’ll fry the gourds. For this preheat a pan and add 2 to 3 tbsp oil to it. Try using mustard oil for making bitter gourds. You can even use any other cooking oil instead of mustard oil. Allow the oil to heat sufficiently. Now add 1 tsp cumin seeds, 1 pinch asafoetida and ¼ tsp turmeric powder. Reduce the flame so that spices don’t burn. Also add 2 tsp coriander powder and sauté the spices for a while. Now add boiled gourds, 2 tsp fennel powder, 1 tsp salt, ¾ mango powder and ¼ tsp red chilly powder. Mix all ingredients really well and cook for 2 to 3 minutes. We have cooked the gourds for 6 to 7 minutes on low flame. Gourds have turned crispy and appear delicious. Good aroma is been released from the sabzi. We cook in our homes, but the neighbours too can smell the aroma, released from our bitter gourds. They get to know; somewhere someone is cooking bitter gourds. Gourds are ready, now turn off the flame. Now take out gourds in a bowl. Appetizing and delicious bitter gourd bhujiya is ready. Gourds are soft and ready. This tempting bitter gourd bhujiya can be served with chapatti, parantha, poori or rice. Bitter gourd bhujiya taste scrumptious if served with paranthas and pooris. This tantalizing bitter gourd bhujiya can be stored for 3 to 4 days in refrigerator. Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe. Do subscribe to my YouTube channel as well.

100 thoughts on “Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe”

  1. How to make funnel powder? Should we roast and put in mixer or use it raw? Can we use lemon juice instead of aamchur? Can we add sugar?

  2. OM SAI RAM – Thank you Nisha Ji – The First Dish I Made In My Life Was By Your Guidance – That Was Soo Tasty And Soo Simple To Make -. Since Then … I Visite Your Kitchen For More And More Delicious Experiences … Many Thanks Again 🙏

  3. Mam mai aapki recipes ki bahut badi fan hu…mere husband ko apki batayi gai sari dishes bahut pasand hai..thank u so much..aapke samjhane ka tairka bahut pyara hai..

  4. आप ने इसमें प्याज क्यू नहीं डाली? बिना प्याज के करेले अच्छे नहीं लगते, लाल मिर्च की कोई जरूरत नहीं थी मसाले और फ्राई की हुए सब्जी कभी सेहतमंद नहीं होगी

  5. Every chef on YouTube doing same mistake of reducing bitterness and nutritious value of karela. BUT it is very important for everyone including diabetic people. PLEASE EAT KARELA AS IT IS. DON'T REMOVE ITS BITTERNESS. ONCE IN A WHILE WE MUST PUNISH OUR TONGUE

  6. Mam thanks video ke liye aj m pahli Bar karele bana ne ja rhi hu isliye apki video dekhi aj bhut achi lagi jaldi bhi ban jayegi thanks mam

  7. namaste auntyji
    mai seema Gupta
    apne bahot achhi tarah se hame karele banana sikhaya hai
    thank u very much antyji

  8. Hi i live USA and mai apki sari receipe try karti hu but mere ek request hu mai bhot healthy khna khti hu mjhe pls kuch avocado receipe batao ye bhot blend lagta h khna mai i uses to eat salad only.

  9. mam maine boil kiya par phir bhe kadwa tha.phir maine namak laga kar 30 minutes ke liye rakh diya then it was ok.

  10. by boiling karela becomes soggy and looses thr nutritional value as well hence can directly use with 50% potato to get the max benefit and also balance out its bitterness. use amchur powder/anardanapowder/lemon juice to also subdue bitterness

  11. Bahut badiya…maam i really love u so much..bahut kuch seekha aap se…mera husband ko aap ki way of cooking dishes acha lagtha hai..

  12. Ek compliment maam…aapka naam..NISHA MADHULIKA..😍bahoth ache lagthe hai…hamara ek rishtedaar ki beti huyi hai..aur mein usko madhulika naam rakhne keliye boli thi..unko bhi bahuth acha laga..aur rakh diya..😀😀👱

  13. Mam maine bhi banaya testy bana aapka recipe .keuky mai bana ta tha to chhilka nahi hutarta tha shyad esilya karwa banta tha lekin aapka recipe banaya so ammy

  14. madam if we marinate for couple of hours cut karela pieces in fresh yougart based spice mix marinate and than cook into a gravy recipe will the karela still remain bitter ?

  15. this is simple? it has so many ingredients, any body can show simple without indian masala karela sabji coz in china indian items nothing gets

  16. Aap bhoot sweet ho.Mujhe Kuch bhi banana hota hain , mAin sab se pehle aap ke channel par search karti hu. Aap ki banayi hue sabhi dishes bht tasty and easy hoti. Thank you so much mam.

  17. There is a special thing in your recipes,you makes dishes mostly without onion. So i love ur recipes mam.

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