Bitter gourd ka bhujia (without onion)

• Servings:3- 4
• Preparation time: 4-5 minutes.
• Boiling time: 8-10 minutes.
• Frying time: 6-7 minutes.
• Total time: 22 minutes.

Today, I prepared bitter gourd dry sabji without the use of onion and garlic, focusing on the pure, flavour of the karela itself. By omitting these common ingredients, the dish highlights the natural bitterness of the gourd, balanced with a carefully selected blend of spices.

Bitter Gourd Dry Sabji/Bhujia is a traditional Indian dish also known as “Karela ka Bhujia” in North India.. This sabji is prepared by stir-frying thin slices of bitter gourd with a medley of spices, resulting in a dry, flavourful dish that balances the natural bitterness with aromatic seasonings.

Bitter gourd dry sabji is not only a tasty accompaniment to a meal but also a nutritious one, packed with health benefits such as aiding digestion and regulating blood sugar levels.

This version of the sabji is both simple and wholesome, Perfect as a side dish with Chapati, Paratha, or as a side dish with Dal and Rice,  this onion- and garlic-free preparation is ideal for those looking for a lighter.

• Bitter gourd: 250 gm
• Salt: one teaspoon
• Fennel seed: half teaspoon
• Mustard oil: 4 tablespoon
• Turmeric powder: half teaspoon
• Coriander powder: 2 tablespoon
• Sugar: half teaspoon (optional)
• Mango powder: half teaspoon

Preparation:

1.  Chop bitter gourd into small pieces.
2.  Cook bitter gourd with half teaspoon of salt until 80%done, keep aside.
3. Strain water with the help of strainer. Keep aside.

Method:

1. Take wok, put oil, when starts to smoke, add fennel seeds.
2. Sputter for few seconds, add prepared bitter gourd, stir fry on medium flame for couple of minutes.
3. Add all powder masala, continue to stir fry for 3-4 minutes.
4. Fry until it become light brown in colour and water dries up.
5. Bitter Gourd ka Bhujia (without onion) is ready to be served with hot Roti or as a side dish.

Bitter gourd ka bhujia (without onion) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.