Pyaz Karela Masala (Bitter Guard) subzi is simple to make. This is a dry subzi with equal quantity of onion and Karela. The Karela is boiled in salted water to get rid of bitterness. I have used a lot of fennel and yogurt which will further help in reducing the bitterness. Karela prepared in this way is not at all bitter.
Pair it with our Sabut Masoor Dal and Khasta Roti.
Yield: 3 to 4 serving
Prep time: 15 minutes
Total time: 30 minutes
Ingredients for Pyaz Karela Masala
300 grams Karela
300 grams onion sliced
2 tablespoon sauf crushed (fennal)
1 tablespoon dhania (coriander powder)
1 teaspoon chilli
½ teaspoon haldi (turmeric)
1 teaspoon amchur (dry mango powder)
½ teaspoon garam masala
3 tablespoon mustard oil
½ cup yogurt
Salt to taste
Directions for Pyaz Karela Masala
- Lightly scrape the Karela and cut into 3” long stripes.
- Boil water; add 1 teaspoon salt, pinch of haldi and kerala. Boil till half cooked. Drain and set aside.
- Heat oil in a pan; add cumin and then onion and saute for 1 minutes.
- Add the Karela and saute till the all the moisture has evaporated and the onion and Karela turns pink.
- Add all the dry masala and saute for a minute.
- Now add the yogurt and cook till the moisture has dried.
- Serve with roti or rice.
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