This recipe of Meetha Karela has certainly won many hearts. Karela, also know as bitter gourd in English, sounds something like ewwww… it’s bitter. But trust me the cuisines made out of this lovely vegetable is so so good that you will say “yeh dil maange more” 😛 . Apart from Karela fry, which is slightly bitter on bitterometer (:D), the various dishes that can be made out of this vegetable are – meetha Karela or sweet karela, bhuna karela, bharwan karela or stuffed karela, aloo karela and so on. Among all, in my opinion, meetha karela and bharwan karela rocks. We’ll be making meetha karela SO when you will scroll down you’ll find the recipe. Before that let’s gain some knowledge about this high-on-nutrition bitter gourd. Starting from the nutrient value, it is rich in Vitamin C, dietry fibre, Vitamin B3, B5, B6, iron, magnesium, pottasium and manganese.
If the juice of karela is taken first thing in morning, it reduces blood sugar. Bitter gourd also helps in easy digestion, blood disorders, etc.
Karela is known by different names in different parts of India: in Telugu it is known as Kakara Kaya, in Tamil – Pavakkai, in Malayalam – Pavakka or Kaippakka, in Marathi it is called Karle, in Bengali – Uchche or Karola. If I’m missing out some of the names, do let me know; drop the name in the comment box below and I’ll surely add it here.
Coming back to the Karela recipe, the main ingredients constitute the bitter gourd itself, jaggery or sugar, onion, curd, fennel seeds or saunf, black caraway or kalonji.One of the component, Kalonji itself has so many health benefits that you should at least give this dish a try once and I’m sure you will not only like it but love it.
And before I start with the Karela recipe, an important note — this is my mom’s recipe which I’ve inherited and want to pass on to all the foodies out there.
How to Make Meethi Karele ki Sabzi
Here is the recipe of Meetha Karela made with Jaggery or Sugar.
- 250 gm Karela
- 250 gm chopped onion
- 2 Cooking Spoon Oil – mustard or refined; I had taken mustard oil
- 1/2 tsp saunf or fennel seeds
- 1/2 tsp kalonji or black caraway seeds
- 2 tsp ginger-garlic paste
- 1/2 tsp haldi or turmeric
- Salt to taste
- 100 gm Curd
- 50 gm jaggery or sugar
Let’s start with peeling and cutting the bitter gourd first. Peel the Karela and cut it into small pieces. For beginners — cut Karela into four parts and then chop chop chop in slices – thin ones. Wash the chopped karela thoroughly. Now, put a water-full of pan on high flame. Add one tsp salt. Bring it to boil. Add karela to it and let it boil for at least 15 minutes. After 15 min. switch off the flame and wash it again with tap water. Once karela cools down a bit, with the help of your hand, slightly squeeze karela and then wash. This way the bitterness of karela washes off, at least some of it.
Now, take a pressure cooker, put 2 spoons of cooking oil, karela, salt to taste, saunf, kalonji, haldi, ginger-garlic paste, curd and onion and mix everything with the help of your hands. If you are taking mustard oil, heat it and then put everything together and mix very well with a spatula. Sprinkle water and close the lid of pressure cooker. Put it on high flame till 4 whistles. Now, lower the flame and open the lid of pressure cooker.
Stir karela and add sugar or jaggery to it. Once it mixes well, you can add more sugar to adjust the taste. But 50 gm will be enough. Stir-fry Meetha Karela Sabzi for at least 30 minutes on low flame.
The sabzi will start leaving oil after 20-25 minutes, stir fry for 5-10 minutes more and serve it hot with paratha or chapati.
I always like meetha Karela ki Sabzi with dalbhari and mango – the ultimate combination, especially for the sweet tooths like me. and yes dalbhari recipe will be out soon. Till then enjoy this Karela dish with hot parathas or chapati.
— Recipe and Images Shared by Sara Khan