People generally do not like to eat bitter gourd. Changing this, today we are going to make bitter gourd with gram flour. We will make these in 2 ways, dry crunchy bitter gourd, and gravy bitter gourd. These will be very tasty to eat and will not feel bitter at all. These are very easy to make and they will be so delicious that both kids and adults will love their taste. So with this easy recipe, you can also make bitter gourd with gram flour and enjoy its taste with your family.
Ingredients for Karela ki Sabzi
Bitter gourd - 4 (250 grams)
Salt - Salt - 1 tsp
Turmeric Powder - 1/4 tsp
Gram Flour - 3 tbsp
Turmeric Powder - 1/2 tsp
Fennel Powder - 1 tsp
Coriander Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Amchur Powder - Dry Mango Powder - 1/2 tsp
Salt - Salt - 1 tsp
Mustard Oil - 5 tbsp
Cumin Seeds - 1/4 tsp
Asafoetida - 1/2 pinch
Tomato - 2
Green Chilli - 1
Ginger - 1/2 inch
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Fennel Powder - 1 tsp
Red Chilli - 1/2 tsp
Salt - Salt - 1/2 tsp
Amchur Powder - Dry Mango Powder - 1/2 tsp
Kasoori Fenugreek - 1 tsp
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Process of boiling Karela
Wash 4 bitter gourds thoroughly and dry them. Now cut their front and back and cut them into thick round pieces of cm. Now pour so much water in the bhagona, in which the bitter gourd is submerged. Then add 1 tsp salt and tsp turmeric in water and mix them perfectly.
When the water comes to a boil, add chopped bitter gourd and cook it. Cook them for 4-5 minutes while stirring them a little at a time. After the time is up, check them by stirring them once, if it is tight then cook them again for 2-3 minutes. After 3 minutes, they will be ready by boiling, sieving them, and keeping them in another bowl, and letting them drain.
Process of making Dry Karela
Put 3 tbsp gram flour, tsp turmeric, 1 tsp fennel powder, 1 tsp coriander powder, tsp red chili powder, a little more than tsp amchur powder, and 1 tsp salt on the plate. Mix them well.
Now add boiled bitter gourd, and spices and mix it perfectly. When the masala is completely coated on each piece, you can put 3 tbsp oil in the pan and heat it. You can put some bitter gourd pieces in hot oil for frying in your pan. Let you can fry on low-medium flame for 2 minutes from the bottom.
Then turn them over and you can fry them on the other side for 2 minutes. When they are crispy from both sides, take them out on a plate. In this way, the dry crunchy bitter gourd will be ready. Serve them and enjoy their taste.
Process of making Gravy Besan Karela
Put 1 tbsp oil in the same pan and fry the remaining bitter gourd pieces in the same way. Then put 1 tbsp oil in the same pan and heat it. Put tsp cumin in hot oil and fry it lightly. Then add pinch asafoetida and tomato-green chili-ginger (2 tomatoes, 1 green chili, and an inch ginger) paste.
Mix them and add tsp turmeric, 1 tsp coriander powder, 1 tsp fennel powder, tsp red chili powder, tsp salt, and tsp amchur powder. Mix them well and fry them on the flame while stirring them for a while till the oil separates from the spices.
When the spices are lightly roasted, add 1 tsp crushed kasoori fenugreek to it. When the spices are light and roasted, add the remaining gram flour masala and fry till the oil separates. When the oil separates from the spices, add 3-4 tablespoons of water and cook till it comes to a boil.
When it comes to boil, add roasted bitter gourd pieces and mix them, cover them and cook for 2 minutes. After 2 minutes, bitter gourd with gram flour gravy will be ready. Serve them and enjoy their taste.
Suggestions
Bitter gourds should not be boiled for a long time, only when they become soft, turn off the flame and sieve them immediately.
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