Friday, 6 May 2011

Simple Baingan Karela Subzi / Simple Brinjal Bitter Gourd Curry

 A very simple baingan karela ki subzi. Easy to make hassle free recipe, that could be prepared in jiffy. Made with simple ingredients and masalas, prepare any time, be it dinner or lunch.

Simple Baingan Karela Subzi / Simple Brinjal Bitter Gourd Curry

Category- Vegetarian


Brinjal / eggplant (baingan) small, 150 gms, slit into 4
Bitter gourd (karela) 150 gms, peeled and cut into discs
Oil preferably mustard oil (sarson ka oil) 4 tbsp
Cumin seeds (jeera) ½ tsp
Fenugreek seeds (methi) ½ tsp
Onion 2 large, finely chopped
Salt to taste
Red chilli powder (lal mirch powder) 1 tsp
Dried mango powder (amchur powder) ½ tsp
Turmeric powder (haldi) ¼ tsp
Coriander powder (dhania powder) 1 tsp


Sprinkle 1 tbsp of salt over bitter gourd (karela) and leave it for 30 mins. Drain the water and wash in running water so that the bitterness disappears.

Heat oil in pan, fry brinjals and bitter gourd separately, till they go soft but retain their shape, remove from oil and keep aside.

In another pan heat little mustard oil (or any other oil) add in cumin seeds, fenugreek seeds, let it sputter. Add in onions and sauté till light brown.

Add in the cooked brinjal and bitter gourd. Add in all the dry masalas and salt cook over sim till done. Serve hot with phukas or parathas.

No comments:

Post a Comment