Karely Pyaz Recipe by Chef Ghar ka Khana | Regional Heritage Food (Recipe)

Discover how to make a simple and delicious Karely Pyaz recipe by Chef Ghar ka Khana. A homestyle dish perfect with naan, chutney, and roti. Visit Regional Heritage Food for detailed steps.

Traditional Karely Pyaz Recipe | Chef Ghar ka Khana | Regional Heritage Food

Introduction:

Karely (bitter gourd) is a staple in many South Asian households. Known for its health benefits, this vegetable is often cooked with various spices to balance its bitterness. This recipe showcases a traditional way to enjoy karely with onions, a common combination in Pakistani and Indian cuisines.

Karely Pyaz is a classic dish that combines the bitterness of karely with the sweetness of onions. The spices used in this recipe, including coriander powder, garam masala, red chili powder, turmeric powder, and dry mango powder, enhance the flavor profile, making it a delicious and balanced meal.

Today, we are going to make a simple and delicious Karely Pyaz recipe by Chef Ghar ka Khana. This homestyle dish, based on karely (bitter gourd) and pyaz (onion), is flavorful and easy to prepare. The sweetness of the onion complements the bitterness of the karely, making it a perfect dish to serve with naan, chutney, or roti.

Improved Recipe:

Ingredients:

• Bitter Gourd (Karela): 500 grams
• Onion (Finely Chopped): 3
• Green Chili (Finely Chopped): 3
• Salt: To taste
• Coriander Powder: ½ teaspoon
• Garam Masala: ½ teaspoon
• Red Chili Powder: ½ teaspoon
• Turmeric Powder: ½ teaspoon
• Dry Mango Powder: ½ teaspoon
• Mustard Oil: 3 tablespoons

Cooking Method:

• Prepare the Karely:
  • Wash the karely thoroughly and cut them into round pieces.
  • Add salt to the karely and rub it properly. Place the salted karely in a bowl, cover it with a lid, and let it sit for 15 minutes.
  • After 15 minutes, wash the karely again and squeeze out the excess water.
• Cook the Karely Pyaz:
  • In a pan, heat the mustard oil until it is well-heated.
  • Add the finely chopped onions and green chilies to the pan and fry until the onions become soft and translucent.
  • Add the karely to the pan and sauté well.
  • Add turmeric powder and mix well. Cook the mixture on low flame for 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
• Season the Dish:
  • After 20 minutes, add coriander powder, garam masala, red chili powder, dry mango powder, and salt. Sauté well and cook for 5 minutes or more until the mixture is well-fried and the oil separates from the gravy.
• Serve:
  • Dish out the Karely Pyaz and serve hot with naan, chutney, or roti.

Calories Information Per Serving Bowl:

• Approximately 150-200 calories per serving bowl.

Health Benefits and Precautions:

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