Punjabi bitter gourd rounds in tomato gravy

Name: Punjabi bitter gourd rounds in tomato gravy
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gm karela; 1 Tomato; 1 Onion; 5 green chilli; 1 Packet Maggi magic masala; 3/4 tsp Salt; 1/4 tsp red chilli powder; 1/4 tsp fennel seeds; 1/4 tsp turmeric powder; 1/4 tsp garam masala; 1/4 tsp mango powder; 5 tbsp mustard oil

Aruna Thapar @Arunathapar27

New Delhi

#CA2025
#Greens, Beans,gourds
#week7
Bitter gourd rounds prepared in tomato are delicious and it removes the bitterness of karela. Karela has numerous health benefits like regulating blood sugar, supporting weight loss, boosting immunity, and improving skin health. It's a good source of vitamins, minerals, and antioxidants, making it a valuable addition to a healthy diet .

Aruna Thapar @Arunathapar27

Saved

Ingredients

25 minutes

4 servings

250 gmkarela
1Tomato
1Onion
5green chilli
1 PacketMaggi magic masala
3/4 tspSalt
1/4 tspred chilli powder
1/4 tspfennel seeds
1/4 tspturmeric powder
1/4 tspgaram masala
1/4 tspmango powder
5 tbsp mustard oil

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Steps

25 minutes

1

Peel karela. Cut it in rounds. Keep its peel also. Salt it and keep aside for 2 hours. Salt its peel too
2

After 2 hours wash the Karela thoroughly and remove salt by washing. Squeeze and remove excess water
3

Heat mutard oil. Add karela rounds and fry till golden brown colour.
4

Now add fennel seeds and when fennel seeds splutter add karela peel in the same wok. Fry for 2-3 minutes. Add turmeric, red chilli, mango powder and salt. Mix well. Add chopped onions and saute till oil leaves the sides.
5

Now add tomato puree and whole green chilli and saute for 2 minutes
6

Add a sachet of Maggi magic masala and mix. Cover the lid and cook for 2-3 minutes.This way karela becomes soft anf absorbs tomato juice and masale.
7

Serve hot with chapatti or parantha.
Note: It gets less bitter if we keep it by applying salt for 2 hours.