Karela leaves panchmishali
Panchmishali with bitter gourd leaves. I used Bitter gourd leaves from my garden. I cooked the recipe with less spices. I used coconut water to make the recipe more tasty.
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Ingredients
- 10 to 12 Karela leaves
- 2 tbsp besan
- 1 tbsp rice flour
- 1 bowl vegetables fresh, mixed
- 1 tsp onion seeds
- 1 tsp Turmeric Powder
- 1 tsp chilli powder
- 1 tsp panch phoran
- 1 tsp Ginger paste
- ½ tsp powdered Jaggery
- ¼ cup black chana boiled
- Fresh coconut chopped
- Coconut water
- Salt to taste
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Instructions
- Cut all the green veggies in equal sizes then keep separate.
- Take a mixing bowl add besan, rice flour, turmeric powder, chilli powder, onion seeds, green chillies, salt and chopped karela leaves.
- Add little water then make a smooth batter.
- Heat oil then fry like pakora and keep separate.
- Now in the same oil add dry chilli and panchphoran. Stir continuously add turmeric powder, ginger paste, chopped coconut and salt.
- Add mixed veggies, boiled black chana and jaggery powder. Mix all together and pour coconut water. Now cover and cook for 10 minutes in low flame.
- After then add a few pakora and again mix. Now see the thickness which became from the mixed veggies. That's why it is called panchmishali.
- Now put off the flame and garnish with coconut and pakora.
Recipe Video
Recipe Nutrition
Calories: 146kcal | Carbohydrates: 24g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 36mg | Potassium: 336mg | Fiber: 3g | Sugar: 2g | Vitamin A: 876IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg
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