Karela aur aloo ki sabzi together with dal and grain is easily the most wanted meal for me personally after i am inside a mood for any simple vegetarian homemade meal. The special moment component within this karela ki sabzi may be the red chilli pickle. Red chilli pickle is very spicy and tangy so when put in the karela sabzi, it balances the bitter taste from the karela. Although Red chilli pickle will come in the majority of North Indian kitchens however if you simply don't then use fresh lemon juice and it'll have the desired effect.
Peel the taters and chop into small size. Julienne the onions thinly and slice the bitter gourd (karela)
Inside a bowl go ahead and take sliced bitter gourd computers and add turmeric, salt and aside for 15 mins
After 15 mins you will notice the lots of water oozed by the bitter gourd. Squeeze out all of the water, wash the karela in flowing water and it aside
Heat oil inside a pan or kadhai and add some taters. Fry the taters on medium flame and fry till they become light brown. Remove them and aside.
Within the remaining oil add some sliced karela. Like taters fry them till they begin browning.
Adding the chopped onions and salt and blend. Add some taters and canopy the pan having a lid. Keep your flame low and allow it to prepare up until the taters, Karela and onions are carried out. This can take roughly 15-twenty minutes.
When the veggies are carried out, mash the red chilli pickle having a back of the spoon or together with your fingers and add it within the pan together with sugar. Mix well and prepare for around 2 mintues.
When the sugar dissolves and will get combined with the veggies, turn off the gas and serve the karela aur aloo ki sabzi with Grain and dal.
