Besan vegetable recipe
A diabetic friendly Rajasthani recipe with karela (bitter gourd/ pavakkai), onions - thinly sliced, cloves garlic - finely chopped. Ready in –, serves 4.
Curated byPriyanka Rathore🇮🇳
Instructions
22 steps- 1
To begin making the Karela Besan Sabzi, first prep all the ingredients and keep them ready
karela (bitter gourd/ pavakkai)(300 grams) - 2
It always helps in making the dish in a more organized way
- 3
Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits
karela (bitter gourd/ pavakkai)(300 grams) - 4
Also avoid soaking the karela in water to remove the bitterness
karela (bitter gourd/ pavakkai)(300 grams) - 5
The bitterness is exactly what that adds to the nutrition
- 6
Only discard the hard seeds if the pulp is not tender
- 7
Into a pressure cooker, add the cut roundels of karela, along with turmeric powder, salt and two tablespoons of water
karela (bitter gourd/ pavakkai)(300 grams)tablespoons flour (besan)(3 gram)turmeric powder (haldi)(1 teaspoon)coriander (dhania) powder(1 tablespoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 8
Cover the pressure cooker and cook for 2 to 3 whistles and turn off the heat
- 9
Once done, release the pressure immediately by running it under cold water or by releasing it with a fork placed under the whistle
- 10
The next step is to make the Karela Besan Sabzi masala
karela (bitter gourd/ pavakkai)(300 grams)garam masala powder(1 teaspoon) - 11
Heat oi in a wok or a kadai over medium heat; add the ajwain and allow it to crackle for a few seconds
ajwain (carom seeds)(1/2 teaspoon) - 12
Add the onion, garlic and ginger and saute until the onions become soft and golden
onions - thinly sliced(2)cloves garlic - finely chopped(6)inch ginger - finely chopped(1) - 13
This will take about 3 to 4 minutes in medium heat
- 14
Once the onions are golden, add the cooked karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder
karela (bitter gourd/ pavakkai)(300 grams)onions - thinly sliced(2)turmeric powder (haldi)(1 teaspoon)coriander (dhania) powder(1 tablespoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 15
Stir to combine all the ingredients well
- 16
Check the salt and add more if required
salt - to taste - 17
Cover the pan, turn the heat to low and simmer the Karela Besan Sabzi for about 3 to 4 minutes and turn off the heat
karela (bitter gourd/ pavakkai)(300 grams) - 18
Check the seasonings and spices and adjust to suit your taste accordingly
salt - to taste - 19
You can optionally add jaggery to give it additional taste
salt - to taste - 20
If you are diabetic you can avoid the jaggery
- 21
Once done, transfer the Karela Besan Sabzi to a serving bowl and serve hot
karela (bitter gourd/ pavakkai)(300 grams) - 22
Serve the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner
karela (bitter gourd/ pavakkai)(300 grams)
Rate this recipe
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Besan vegetable recipe
A diabetic friendly Rajasthani recipe with karela (bitter gourd/ pavakkai), onions - thinly sliced, cloves garlic - finely chopped. Ready in –, serves 4.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the Karela Besan Sabzi, first prep all the ingredients and keep them ready
karela (bitter gourd/ pavakkai)(300 grams) - 2
It always helps in making the dish in a more organized way
- 3
Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits
karela (bitter gourd/ pavakkai)(300 grams) - 4
Also avoid soaking the karela in water to remove the bitterness
karela (bitter gourd/ pavakkai)(300 grams) - 5
The bitterness is exactly what that adds to the nutrition
- 6
Only discard the hard seeds if the pulp is not tender
- 7
Into a pressure cooker, add the cut roundels of karela, along with turmeric powder, salt and two tablespoons of water
karela (bitter gourd/ pavakkai)(300 grams)tablespoons flour (besan)(3 gram)turmeric powder (haldi)(1 teaspoon)coriander (dhania) powder(1 tablespoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)salt - to taste - 8
Cover the pressure cooker and cook for 2 to 3 whistles and turn off the heat
- 9
Once done, release the pressure immediately by running it under cold water or by releasing it with a fork placed under the whistle
- 10
The next step is to make the Karela Besan Sabzi masala
karela (bitter gourd/ pavakkai)(300 grams)garam masala powder(1 teaspoon) - 11
Heat oi in a wok or a kadai over medium heat; add the ajwain and allow it to crackle for a few seconds
ajwain (carom seeds)(1/2 teaspoon) - 12
Add the onion, garlic and ginger and saute until the onions become soft and golden
onions - thinly sliced(2)cloves garlic - finely chopped(6)inch ginger - finely chopped(1) - 13
This will take about 3 to 4 minutes in medium heat
- 14
Once the onions are golden, add the cooked karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder
karela (bitter gourd/ pavakkai)(300 grams)onions - thinly sliced(2)turmeric powder (haldi)(1 teaspoon)coriander (dhania) powder(1 tablespoon)garam masala powder(1 teaspoon)red chilli powder(1 teaspoon)amchur (dry mango powder)(1 teaspoon) - 15
Stir to combine all the ingredients well
- 16
Check the salt and add more if required
salt - to taste - 17
Cover the pan, turn the heat to low and simmer the Karela Besan Sabzi for about 3 to 4 minutes and turn off the heat
karela (bitter gourd/ pavakkai)(300 grams) - 18
Check the seasonings and spices and adjust to suit your taste accordingly
salt - to taste - 19
You can optionally add jaggery to give it additional taste
salt - to taste - 20
If you are diabetic you can avoid the jaggery
- 21
Once done, transfer the Karela Besan Sabzi to a serving bowl and serve hot
karela (bitter gourd/ pavakkai)(300 grams) - 22
Serve the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner
karela (bitter gourd/ pavakkai)(300 grams)
Rate this recipe
