Karela piyaz is a speciality dish in both India and Pakistan. Historically, this dish is native to India, specifically to the North-Eastern Bengali region. It is a wonderfully flavorful dish that’s perked up by the pungency of onion and the aroma of seeds. The bitterness of the karela (gourd) is complemented in a way that the dish tastes too good with bread. People of India and Pakistan like to have karela piyaz for lunch and dinner with raita of yoghurt.
- Ingredients
- Oil: ½ cup
- Bitter gourd:
- Onion (chopped): 2 large
- Tomato (chopped): 1
- Green chilli ( chopped): 3-4
- Garlic chopped: 2 tablespoon
- Salt: as per need
- Red chilli powder: 1 tablespoon
- Turmeric powder: ½ tablespoon
- Dried coriander powder: ½ tablespoon
- Cumin seed powder: ½ spoon
- Yoghurt: 3-4 tablespoons
- Milk: ½ cup
Steps to follow
- Wash the sliced bitter gourd with some salt added to it.
- Take oil in a pan
- Fry bitter gourd on low flame and take it out once it’s fried
- Then add onion, tomatoes, garlic, and green chilli in the same pan
- Fry until the onion changes its colour
- Then add all the above-mentioned spices
- Add yoghurt to it
- Mix well and cook until the water dried up
- Then add fried bitter gourd to it.
- Add milk into it and cook until the milk dried up
- Simmer it for 2-3 minutes
- Garnish with the coriander leaves
Servings:
Serve it with chapati and rayita
Protips:
Wash bitter gourd with salted water to get rid of the bitterness in it.
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