karela and capsicum sabzi recipe | karela shimla mirch sabzi | Indian karela capsicum fry | bitter gourd and bell pepper sabzi |
by Tarla Dalal
Added to 169 cookbooks
This recipe has been viewed 128868 times
Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways.
Here, an innovative combination of bitter gourd, onions and colourful capsicums are sautéed with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with rice and rotis.
Although prepared with everyday ingredients and the simplest of cooking methods, the Karela and Capsicum Subzi is a super hit mainly because of the thoughtful combination of vegetables.
Try other karela subzis like Karela Bateta Nu Shaak , Masala Bharwan Karela and Onion and Karela Subzi .
Method- Combine the karela strips and salt in a deep bowl, mix well and keep aside for 10 minutes.
- Squeeze out the excess water from the karela and keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.
- When the seeds crackle, add the karela strips and onions and sauté on a medium flame for 2 minutes.
- Add the turmeric powder, mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
- Add the capsicum and salt, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the chilli powder, coriander-cumin seeds powder and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Karela and Capsicum Sabzi recipe with step by step photos
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like karela capsicum sabzi recipe | karela shimla mirch sabzi | Indian karela
capsicum fry | bitter gourd and bell pepper sabzi | then see
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what is karela capsicum sabzi made of? karela shimla mirch sabzi is made from cheap and easily available ingredients in India such as 2 cups bitter gourd (karela) juliennes , cut approx. 2", 1 cup coloured capsicum strips, 2 tbsp oil, 1 tsp cumin seeds (jeera), a pinch of asafoetida (hing), 1 cup sliced onions, 1/2 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, 2 tsp coriander-cumin seeds (dhania-jeera) powder and 1 tbsp sugar. See below image of list of ingredients karela capsicum sabzi.
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In a deep bowl put 2 cups bitter gourd (karela) juliennes , cut approx. 2".
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Add salt to taste. We added xx tsp salt.
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Mix well.
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Cover and keep aside for 10 minutes.
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Squeeze out the excess water from the karela.
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Keep aside.
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Heat 2 tablespoons oil in a broad non-stick pan.
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Add 1 tsp cumin seeds (jeera).
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Add a pinch of asafoetida (hing)
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Let the seeds crackle.
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Add the karela strips.
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Add 1 cup sliced onions.
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Sauté on a medium flame for 2 minutes.
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Add 1/2 tsp turmeric powder (haldi).
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Mix well.
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Cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
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After cooking for 8 minutes.
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Add 1 cup coloured capsicum strips.
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Add salt to taste. We added xx tsp salt.
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Mix well.
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Cook on a medium flame for 5 minutes, while stirring occasionally.
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Add 1 1/2 tsp chilli powder.
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add 1 tbsp sugar.
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Mix well.
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Cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve immediately.
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Nutrient values per serving
Energy | 94 cal |
Protein | 0.3 g |
Carbohydrates | 6.2 g |
Fiber | 0.4 g |
Fat | 7.6 g |
Cholesterol | 0 mg |
Vitamin A | 118.7 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0 mg |
Vitamin B3 | 0.1 mg |
Vitamin C | 18.1 mg |
Folic Acid | 0.9 mcg |
Calcium | 8.2 mg |
Iron | 0.2 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 0.6 mg |
Potassium | 19.1 mg |
Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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