KARELA TRS

Manufacturer: TRS, Indija

Net content: 400g

Indian Bitter Melon or Karela or bitter gourd is used a lot in Indian and Asian cuisine. Very popular for its bitter taste and sugar-controlling properties, karela stir-fry is a common side dish enjoyed with steamed rice and lentils in Indian or with soups, rice, or noodles in many other Asian countries. Often, Karelas are deep fried or cured with salt to get rid of excessive bitterness. However, once you develop a taste for bitter and spicy dishes made with Karela, you can really enjoy its taste.

Great health benefits:

Karela  is blood purifier and has a great ability to lower blood glucose in diabetics. Bitter gourd can play a role in the prevention and treatment of Type II diabetes, which is also called insulin-independent diabetes or adult onset diabetes. 

Recipe Onion and Karela Subzi

Ingredients

2 cups sliced onions

2 cups thinly sliced and deseeded bitter gourd (karela)

2 tsp oil

1/2 tsp turmeric powder (haldi)

2 tsp chilli powder

1 tbsp sugar

1 tsp dried mango powder (amchur)

1 tbsp roasted sesame seeds (til)

salt to taste

Directions: 

• Combine the karela and a little salt in a deep bowl and mix very well. Keep aside for 20 minutes.


• Squeeze all the water from the karela and place them on a kitchen towel to dry them completely.


• Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.


• Add the karela, mix well and cover and cook on a slow flame for 15 minutes, while stirring occasionally.


• Add the turmeric powder, chilli powder, sugar, dried mango powder, sesame seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.


• Serve hot.