Wonder Kid ? - KARELA (Bitter Gourd) Sabji !

We were given a pleasant surprise years ago when my Son Yash enjoyed Karela sabji on it's own...That was an incredible experience for us , because I don't think so I heard any kid would even like to hear the name of this vegetable..CERTAINLY not my daughter...even when I was kid me and my sibling used to hate Karela Sabji...Can't blame any one can you?...I started enjoying karela since I was around 15-16...just my taste buds changed and I loved it...Raj started eating them when I came here and made it forthe first time, he ate it to please me, since he enjoys it too...........otherwise NO ONE in our family wants to know THIS most hated vegetable....whenever I make karela, my daughter tells me "I wish every thing we like to eat..was good for us".............I want to agree with her..but I can't :( and I always answer her " Not all healthy food is tasty and not all tasty food is healthy "...This recipe I learnt from my mum...she used to love KARELA !

Benefits Of Bitter Gourd

Bitter gourd is a tropical vegetable, which is cultivated mainly in the Asian and African countries. It is also known by the name of ‘Karela’ and has a rough, warty skin. As the name suggests, the vegetable is bitter in taste and has a skin that is dark green in color. Bitter gourd has been found to have great medicinal value. In fact, it is said to have antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative properties. This is the main reason why the vegetable is used in a number of native medicines of Asia and Africa. Given below is information of the health benefits and nutritional value of bitter gourd.


Nutritional Value of Bitter Gourd

100 grams of bitter gourd comprises of the following nutrients:

Calcium - 19 mg

Copper - 0.034 mg

Dietary Fiber - 3 g

Dietary Folate Equivalents - 72 mcg

Folate - 72 mcg

Food Folate - 5.6 mcg

Iron - 0.43 mg

Magnesium - 17 mg

Manganese - 0.089 mg

Pantothenic Acid - 0.212 mcg

Phosphorus - 31 mg

Potassium - 296 mg

Protein - 1 g

Selenium - 0.2 mcg

Sodium - 5 mg

Sodium - 5 mg

Total Carbohydrates - 4 g

Zinc - 0.8 mg

Vitamin A

Vitamin C

Calcium

Total Fat - 0g

Saturated Fat - 0g

Cholesterol - 0 mg

Folic Acid - 0 mcg

Sugars - 0 g

Nutrition Benefits of Eating Bitter Gourd

Bitter gourd has been associated with lowering sugar levels in people suffering from diabetes.

Bitter gourd is said to be helpful in fighting against cancer and a number of infections.

Bitter gourd has been known to provide relief from constipation and is also effective in the treatment of psoriasis.

Bitter gourd helps in improving circulation and in turn, generates slimming effects on the body.

Regular consumption of bitter gourd has been associated with prevention as well as treatment of hypertension.

Bitter gourd is believed to be helpful in preventing eye complications, apart from treating neuritis.

The juice of the leaf of bitter gourd plant has been found to be beneficial in the treatment of alcoholism.

The essential vitamins and minerals present in bitter gourd help in treating defective metabolism of carbohydrates.

The bitter tonic properties of bitter gourd have made it effective as a blood purifier.

Fresh juice of bitter gourd is good for patients suffering from piles. ( Source : iloveindia.com )

You will need :-

• 3-4 medium sized Karela (bitter gourd)
• 1 medium size Onion
• 2-3 tbsp oil
• Salt to taste
• 1 tsp red chilli powder
• 1/2 tsp Tumeric
• 3-4 tsp dry coriander and cumin powder ( dhanajeera powder)
• 1/4 tsp garam masala
• 2 tbsp Jaggery or Sugar
• 1 tbsp lemon juice

Method :-
Scrape the skin of karelas. I don't peel them. Wash them in running water. slice them and Onion too. I never discard the seeds when cooking karela, but I know some people do it. Discarding or not discarding the seeds. Heat oil in a heavy bottom kadai and saute onion about 4-5 minutes or till light brown.  Now add karela and mix well. add all the masala and salt..stir well and cover the kadai with lid. cook about 10-12 minutes on a low heat.  In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery and lemon juice. Mix well and cook 2-3 minutes more. Ready to serve with Phulka, Roti and paratha...I make Gujarati daal and rice with it...Enjoy as much as my son does...:)

Sending this to PJ's event Complete My Thali - Sabji started by me ...