Karele, jo ki bitter gourd ya bitter melon ke naam se bhi jaana jaata hai, ek anokha sabzi hai jiski khaas kadwa swad hai. Iske kadwe swad ke bavjood, karela bahut poshtik hai aur kai swasthya laabh pradaan karta hai. Is lekh mein, hum ek aisi mazedar recipe pesh kar rahe hain jismein Karele Ki Sabji banai jati hai, jismein hum is sadharan sabzi ko ek mithaas bhara aahar mein badal dete hain. Taiyaar ho jaiye karele ke swaad se bhare hue khane ka maza lijiye.

Karele Ki Sabji – Ingredients:

– 3-4 madhyam size ke karele (bitter gourd)
– 2 tablespoon tel
– 1 teaspoon jeera
– 1 bada pyaaz, bareek kata hua
– 2-3 lehsun ki kaliya, bareek kati hui
– 1-inch ka adrak, kaddukas kiya hua
– 2 madhyam size ke tamatar, bareek kata hua
– 1/2 teaspoon haldi powder
– 1 teaspoon dhaniya powder
– 1/2 teaspoon lal mirch powder (swaad anusaar badhaye)
– 1 teaspoon garam masala
– Namak swaad anusaar
– Taaza dhaniya patti, sajane ke liye

 Instructions:

1. Karele ki taiyaari:

– Karele ko ache se paani mein dhokar saaf karein. Kinare kaat dein aur chhilke ko chhilakar hata dein, knife ya peeler ki madad se.
– Karele ko lambai ke hisaab se kaatkar, beej aur beech ka hissa nikaal dein. Karele ko patle aur barabar tukdo mein kaat lein.

2. Kadwe pan ko kam karne ka tareeka:

– Karele ke tukdon par namak chhidak dein aur ache se mila lein. Ise 15-20 minute tak rehne dein.
– Halka sa dabav dal kar karele se nikalne wala paani hata dein. Isse kadwa pan kam ho jayega.

3. Karela pakane ka tarika:

– Ek kadhai mein tel garam karein. Usmein jeera daal kar tadka lagayein.
– Kata hua pyaaz daal dein aur use sunahre rang tak bhunein.
– Lehsun aur adrak daal kar ek minute tak pakayein, jab tak kacha swad khatam na ho jaye.
– Kata hua tamatar daal dein aur pakayein, jab tak tamatar naram na ho jayein aur unka ras na chhoot jaye.
– Ab haldi powder, dhaniya powder, lal mirch powder aur namak daal dein. Milayein aur ek minute tak pakayein.
– Karele ko daal dein aur ache se mila lein, dhyan rakhein ki masale ache se karele par chipke hon.
– Kadhai ko dhak kar dhimi aanch par 15-20 minute tak pakayein, ya jab tak karele naram na ho jayein. Kabhi-kabhi hilate rahein, taaki chipak na jayein.

– Pakaye hue karele par garam masala chhidak dein aur achhe se milayein. Aur 2-3 minute tak pakayein.

4. Karela Ki Sabji Ko Pesh Karne Ka Tareeka:

– Karela Ki Sabji ko ek serving dish mein transfer karein.
– Taza dhaniya patti se sajayein, jisse sabzi mein tazgi aur sugandh aaye.
– Garam garam roti ya chawal ke saath serve karein aur ek poora aur santushtikar bhojan ka anand uthayein.

Visit To – Parwal Ki Sabji Recipe – Ek Swadisht Bharatiya Dish

Karele Ki Sabji – Conclusion:

Karela Ki Sabji ek aisi swadisth aur poshtik recipe hai jismein karele ke swaad ko mazedar masalon ke saath balance kiya gaya hai. Isse aap karele ke swasthya laabh ka anand utha sakte hain aur apne taste buds ko mithaas se bhar sakte hain. Isliye, karele ke anokhe swaad ko apnaiye aur is recipe ko zaroor try kijiye. Ye ek shandar aaddition hai kisi bhi Bharatiya bhojan mein aur karela ko apne aahar mein shaamil karne ka ek uttam tarika hai. Karela Ki Sabji ka swadisth anubhav lijiye aur mazedar khane ka maza uthaiye.