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Homemade Besan vegetable recipe
Lunch

Homemade Besan vegetable recipe

Homemade Besan vegetable recipe is a delicious Lunch dish that can be prepared in just 0 minutes....

⏱️

0 Min Prep

🔥

0 Min Cook

🍽️

4 Servings

🥗

Diabetic Friendly

Ingredients

  • 300 grams Karela (Bitter Gourd/ Pavakkai)
  • 2 Onions - thinly sliced
  • 6 cloves Garlic - finely chopped
  • 1 inch Ginger - finely chopped
  • 3 tablespoons Gram flour (besan)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 tablespoon Coriander (Dhania) Powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1 teaspoon Mustard oil
  • Salt - to taste

Instructions

1
To begin making the Karela Besan Sabzi, first prep all the fixings and keep them ready.
2
It always helps in making the dish in a more organized way.Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits.
3
Also avoid soaking the karela in liquid to remove the bitterness.
4
The bitterness is exactly what that adds to the nutrition.
5
Only discard the hard seeds if the pulp is not succulent.Into a pressure cooker, introduce the cut roundels of karela, along with turmeric dusting seasoning, table salt and two tablespoons of liquid.  put a lid on the pressure cooker and stew for 2 to 3 whistles and turn off the burning up.Once done, release the pressure immediately by running it under cold liquid or by releasing it with a fork placed under the whistle.The next step is to make the Karela Besan Sabzi masala.burning up oi in a wok or a kadai over medium burning up; introduce the ajwain and allow it to crackle for a few seconds.introduce the shallot, garlic and ginger and saute until the onions become soft and golden.
6
This will take about 3 to 4 moments in medium burning up.Once the onions are golden, introduce the cooked karela, besan, amchur dusting seasoning, red chilli dusting seasoning, coriander dusting seasoning and garam masala dusting seasoning.
7
swirl around to combine all the fixings well.
8
Check the table salt and introduce more if required.put a lid on the skillet, turn the burning up to low and stew the Karela Besan Sabzi for about 3 to 4 moments and turn off the burning up.Check the seasonings and spices and adjust to suit your savor accordingly.You can optionally introduce jaggery to give it additional savor.
9
If you are diabetic you can avoid the jaggery.Once done, transfer the Karela Besan Sabzi to a serving container and offer burning.offer the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner. .

Recipe Information

Cuisine
Rajasthani
Course
Lunch
Diet
Diabetic Friendly
Total Time
0 mins

Recipe Time chart

Preparation Time

0 mins

Cooking Time

0 mins

Total Time

0 mins
#rajasthani #lunch #diabeticfriendly
Author

Master Chef

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