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Karela leaves panchmishali
Geeta Biswas
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.
4
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Served As
Lunch
Recipe Cuisine Type
Bengali
,
Indian
Servings
2
Calories
146
kcal
Ingredients
1x
2x
3x
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
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.
Video
Nutrition
Calories:
146
kcal
Carbohydrates:
24
g
Protein:
6
g
Fat:
3
g
Saturated Fat:
1
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
0.3
g
Sodium:
36
mg
Potassium:
336
mg
Fiber:
3
g
Sugar:
2
g
Vitamin A:
876
IU
Vitamin C:
2
mg
Calcium:
68
mg
Iron:
3
mg
Keyword
bitter gourd
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