Delicious Karela and Lauki Chhilka Sabzi (Bitter Gourd and Bottle Gourd Peel Curry)
25 minutes
1168 reads
About Delicious Karela and Lauki Chhilka Sabzi (Bitter Gourd and Bottle Gourd Peel Curry)
This Karela and Lauki Chhilka Sabzi recipe transforms two often-avoided vegetables into a delightful and flavorful curry. Tender bottle gourd peels, combined with crispy-fried bitter gourd, create a surprising and delicious contrast of textures and tastes.The addition of paneer (cottage cheese) adds a creamy richness, while aromatic spices create a warm and inviting flavor profile. This recipe is perfect for those looking to enjoy the nutritional benefits of bitter gourd and bottle gourd in a palatable and satisfying way.It's a simple yet elegant dish that's sure to become a family favorite. The key is using young, tender bottle gourds for the best results!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Vegetables
- 1 medium Bitter Gourd karela
- 1 medium Bottle Gourd lauki, use a young, tender gourd; finely chop only the outer peel
Dairy & Spices
- 1/2 cup Cottage Cheese cottage cheese, mashed
- 1 tsp Turmeric Powder
- 2-3 Chilies finely chopped, green
- Salt to taste
- 1 Chili or adjust to taste, red, whole
- 1/2 tsp Panch Phoron five-spice blend
Other
- 2-3 tbsp Cooking Oil vegetable or mustard oil preferred
- 1/4 tsp Garam Masala optional, adds depth of flavor
- 1 tbsp Coriander fresh, chopped
Instructions
Prepare the Bitter Gourd
- Marinate sliced bitter gourd with 1/2 teaspoon turmeric powder and salt for at least 15 minutes. Once marinated, shallow fry the bitter gourd slices until lightly golden brown. Set aside.
Sauté the Spices
- Heat 2-3 tablespoons of oil in a pan or wok. Add 1/2 teaspoon panch phoron and 1 whole red chili. Sauté for a few seconds until fragrant.
Add the Bottle Gourd Peel
- Add the finely chopped bottle gourd peel to the pan. Stir in the remaining 1/2 teaspoon of turmeric powder and salt. Add the chopped green chilies and saute for 2-3 minutes.
Simmer the Vegetables
- Cover the pan and cook for approximately 5 minutes, or until the bottle gourd peel is tender.
Incorporate Paneer and Spices
- Open the lid, stir in the mashed paneer and optional garam masala. Add fresh coriander leaves and stir gently to combine.
Finish and Serve
- Garnish with the fried bitter gourd slices. Serve hot with steamed rice or roti.
Recipe Notes
Expert Tips for the Best Karela and Lauki Chhilka Sabzi
- Choose the right gourd: Select young, tender bottle gourds for the best results. Older gourds will have tougher peels.
- Don't overcook: Overcooking the bottle gourd will make it mushy. Cook until just tender.
- Adjust spices: Adjust the amount of green chilies and red chili to your preferred spice level.
- Add more flavor: Consider adding a squeeze of lemon juice at the end for extra brightness. A pinch of asafoetida (hing) can also enhance the aroma.
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Recipe Nutrition
Calories: 98kcalCarbohydrates: 12gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 9mgSodium: 320mgPotassium: 290mgFiber: 3gSugar: 4gVitamin A: 507IUVitamin C: 78mgCalcium: 93mgIron: 2mg
Geeta Biswas
Articles: 919
4 Comments
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I’m in love with this recipe already!
Looks so flavorful! Thanks for posting.
Good for sugar patients
Absolutely mouthwatering! Thanks for sharing.