Karela Bhaji
Authentic Sindhi Karela Bhaji — bitter gourd pressure-cooked till tender, then simmered in an onion-tomato masala finished with curd, cardamom and tangy anardana (dried pomegranate seed). A diabetic-friendly Sindhi favourite served with phulka or rice.
Ingredients
- Tomato — 150 g (chopped)
- coriander powder — 2 tsp (ground)
- green chillies — 2 piece (chopped)
- Kashmiri Mirch (Premium Silk Grade Powder) — 1 tsp (ground)
- Cardamom Powder — 0.5 tsp (ground)
- cumin — 1 tsp (ground)
- karela — 400 g (chopped)
- Pomegranate — 1 tsp (chopped)
- onion — 150 g (chopped)
- Turmeric Powder — 0.5 tsp (ground)
- Curd — 0.25 cup (whole)
- Ginger — 1 piece (chopped)
- Garlic — 20 g (chopped)
Method
- In a pressure cooker, add the chopped bitter gourd (karela) with 2 tablespoons water and a little salt. Cook for 2 whistles, then let the pressure release naturally.
- Heat oil in a kadai. Add the sliced onions and cook until soft and golden brown. Add the chopped tomatoes and ginger-garlic and stir for a couple of minutes.
- Add turmeric powder, Kashmiri red chilli powder, coriander powder, cardamom powder and salt to taste. Add the curd and saute till the masala thickens and releases oil.
- Add the cooked bitter gourd along with the crushed anardana (dried pomegranate seed) and green chillies. Mix well, cover and cook on low flame for 5 minutes so the flavours combine.
- Switch off the heat and garnish with fresh coriander leaves. Serve the Sindhi Karela Bhaji hot with phulka or steamed rice.
Common questions
- Karela Bhaji ko English mein kya kehte hain?
- सिंधी करेला भाजी ko English mein Karela Bhaji likhte hain.
- Ek plate Karela Bhaji mein kitni calories hoti hain?
- 63 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 10 min taiyari, 30 min pakana.