Dwarf fruit (karela) is very healthy, but due to its bitterness, it is often absent from the tables of children and the elderly. Nevertheless, if karela is prepared using the right spices, it can turn out quite appetizing. If people in your house grimace at the sight of karela, be sure to try this spicy karela bhurji made with chickpea flour and fennel.
The aroma of fennel and the softness of chickpea flour completely mask the bitterness of karela. Serving this unique bhurji with roti or paratha guarantees that everyone will enjoy the food.
Ingredients
The following components are needed for preparation: karela — 250 grams (thinly sliced or grated); chickpea flour (besan) — 3 large spoons; fennel (minced) — 2 large spoons; onion — 2 large (finely chopped); green pepper — 2 (finely chopped); turmeric powder — 1/2 teaspoon; red chili powder — 1 teaspoon; coriander powder — 1 large spoon; amchur powder or lemon juice — 1 large spoon; cumin and nigella seeds — 1/2 teaspoon; asafoetida — 1/4 teaspoon; mustard seed oil — 3 large spoons; salt — to taste.
Cooking Method
First, mix the thinly sliced or grated karela with 1 teaspoon of salt and leave it for 15–20 minutes. Then squeeze it by hand to remove all bitter liquid, and rinse it with clean water, drying it.
In a dry pan, fry the chickpea flour over low heat until lightly golden and fragrant, then transfer it to a plate.
Now heat the mustard seed oil in the pan. As soon as the oil heats up, add asafoetida, cumin, nigella, and minced fennel. Fennel will give the bhurji excellent flavor and aroma.
After this, add the chopped onion and green pepper and fry until light pink. Then add the squeezed karela and simmer on medium heat covered for 7–8 minutes, until the karela becomes soft.
When the karela is well cooked, add turmeric, red chili powder, coriander powder, and salt, mix, and simmer for another 2–3 minutes.
Next, sprinkle the fried chickpea flour and amchur powder on top. Mix thoroughly and cook over low heat for 3–4 minutes so that the chickpea flour and spices evenly coat the karela.
The finished hot, spicy, and non-bitter karela bhurji with chickpea flour and fennel is ready. It is served with roti, puri, or paratha.