Bitter gourd curry or Karela Subji or Kakara kaya kura is a diabetes friendly recipe. And it is a tasty, sweet and sour curry in a healthy way.
Ingredients
1 lb bitter gourd cut into circles
salt to taste
1 tsp tamarind paste
1/4 tsp stevia powder or 1 & 1/2 tbsp jaggery
1 tsp chick pea flour
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
5-6 red chilies
a pinch of hing
few curry leaves
1/2 tsp turmeric powder
1 lb bitter gourd cut into circles
salt to taste
1 tsp tamarind paste
1/4 tsp stevia powder or 1 & 1/2 tbsp jaggery
1 tsp chick pea flour
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
5-6 red chilies
a pinch of hing
few curry leaves
1/2 tsp turmeric powder
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Preparation
Cut the bitter melon into thin round pieces. Remove the hard shelled seeds and keep the rest of the seeds because the seeds are also good. Wash the pieces a couple of times. If you want to remove some of the bitterness, soak the cut pieces in salt water for 5 minutes and squeeze them out. But I recommend you to keep the bitterness to get full benefit.
Cut the bitter melon into thin round pieces. Remove the hard shelled seeds and keep the rest of the seeds because the seeds are also good. Wash the pieces a couple of times. If you want to remove some of the bitterness, soak the cut pieces in salt water for 5 minutes and squeeze them out. But I recommend you to keep the bitterness to get full benefit.
Procedure
Heat the oil in a thick bottom pan on medium heat. When the oil is hot add chana dal, urad dal, mustard and cumin seeds. Keep stirring. When the mustard seeds are spluttering, add red chili, hing and curry leaves. Then add bttermelon and stir it. Add salt and turmeric powder, cover it and cook for 5-10 minutes on low medium heat.
Then add tamarind paste or jaggery. For a diabetic recipe, use stevia. If the curry looks dry add a little water. Mix it well and cook for 3-5 minutes until they are well cooked and soft.
After 5 minuter you will notice the curry is cooked well. If you want the curry dry add a tbsp of gram flour/chickpea flour/senaga pindi/besan. Give it a good stir, check the salt and switch off the flame.
Serve it with chapati or brown rice. Try this curry, enjoy and leave me a comment below about the video. Thank you.
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Heat the oil in a thick bottom pan on medium heat. When the oil is hot add chana dal, urad dal, mustard and cumin seeds. Keep stirring. When the mustard seeds are spluttering, add red chili, hing and curry leaves. Then add bttermelon and stir it. Add salt and turmeric powder, cover it and cook for 5-10 minutes on low medium heat.
Then add tamarind paste or jaggery. For a diabetic recipe, use stevia. If the curry looks dry add a little water. Mix it well and cook for 3-5 minutes until they are well cooked and soft.
After 5 minuter you will notice the curry is cooked well. If you want the curry dry add a tbsp of gram flour/chickpea flour/senaga pindi/besan. Give it a good stir, check the salt and switch off the flame.
Serve it with chapati or brown rice. Try this curry, enjoy and leave me a comment below about the video. Thank you.
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