Monday, 24 September 2012

Karele ki Subji (Karlyachi bhaji)

When one says karela the reaction we get is "yuck". The same applies to my son and hubby. When ever I cook karela the other question is always "What is my other option?" But I believe that you must always have food in balance, that is if you are having sweets or spicy or tangy you should have a little bitterness too... 
Anyway you value your sweets more after having karela!!!!!
Buts jokes apart the humble karela is packed with goodness. Its good for controlling sugar levels and is an excellent blood purifier plus it is good for hypertension and has cancer fighting properties.
I have seen people gulping karela juice outside the parks....I can never do that. Subji is anytime preferred...
I have tried to cook this subji like my mom used to. Also she used to cook it in iron kadhai so as to add an dose to iron to it. Ya, the color of the subji appears blackish when cooked in iron vessel but I personally feel it enhances the taste and ofcourse the iron boost is welcomed by an anemic person like me.


4 to 5              Karela
1                    Onion
7 to 8              Garlic Cloves
a small piece    Jaggery
a pinch            Hing (asafeotida)
1/2 tsp            Rai
1/2 tsp            Jeera
1 1/2 tsp         Dhania powder
1/2 tsp            Haldi
1 tsp              Red chilli powder
1/2 tsp           Namak Shamak
3 tsp              Oil


Cut the Karela lengthwise and scoop out the seeds. Slice them semicircle like. Add 1 tsp of salt and mix. Leave it to rest for atleast 1/2 an hour. Now lightly mash the karela with your hand. It will leave water and with it some of the bitterness. Drain the water. You can wash the karela under running water to further reduce the bitterness or just use it as it is. Personally I prefer to use it as it is to retain all the minerals and vitamins which gets washed off.

Finely chop the garlic and cut the onion lengthwise.

Heat oil in a pan and add the rai when they sputter add the cumin (jeera) and the hing.

Now toss in the garlic, when they turn golden add the onions and fry. Put in the karela and saute.

Add the haldi. chilli powder, dhania powder, salt, jaggery. Cover and cook on a low flame till done. Uncover and cook for 10 mins till the karela becomes a little crisp.

You can add a little grated coconut if you like to reduce the bitterness further.

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