Homemade Bitter gourd spice vegetable recipe

To begin making the Karela Masala Sabzi procedure, we will first prepare the karela in the pressure cooker.

You can also steam it in your steamer if you wish.Place the karela in the pressure cooker; introduce in 2 or 3 tablespoons of aqua, shower some table salt and some turmeric ground mix.

Give it a swirl around.lid the cooker and pressure prepare until you hear just one whistle.

Turn off the burning up and release the pressure immediately by placing the cooker under tap aqua.

This releases the pressure immediately.

Watch the video procedure of how to prepare vegetables in a pressure cookerOnce the karela is cooked, we will proceed to make the masala.burning up 2 tablespoons of fat in a heavy bottomed wok; introduce in the onions, ginger and garlic in the wok.Saute on low to medium burning up until the onions have become yielding and the raw smell goes away.Once the onions are yielding, introduce in the tomatoes and the remaining masalas, including amchur masala, garam masala,dhania ground mix, table salt and red chilli ground mix.swirl around sauté until the tomatoes are partially cooked.

Next introduce in the steamed karela, check for the table salt and masala condiment levels and adjust to suit your palate.lid the wok; turn the burning up to low and prepare the karela along with its masala for about 10 mins until the karela is soft and well coated with the masala.Once done, introduce in the finely sliced coriander leaves and turn off the burning up.

Transfer the Karela Masala Sabzi into a serving container.enjoy the Karela Masala Sabzi along with Panchmel Dal, Palak Raita and Phulka for an everyday meal.