Karela-Cabbage Curry
Karela-Cabbage Curry is a wonderful way to combine these two healthy vegetables. An easy recipe, this vegetarian/vegan curry goes well with plain rice. Try it next time you’re wondering what to make with karela (bitter melon).
Cabbage is a wonderful source of vitamin C. Along with vitamin C, iron, and other vitamins and minerals, karela contains the chemical charantin, which is a great remedy for diabetes.
Servings: 4
Cooking Time: 20 minutes
Ingredients
- 2 cups karela (bitter melon/gourd), cut into small cubes
- 2 cups cabbage, finely chopped
- 1 1/2 cups onion, cut into 1/2-inch thin strips
- Turmeric powder, a pinch
- 1/4 tsp red chilli powder
- 1 tsp besan (chickpea flour, split yellow lentil/bengal gram flour)
- Salt to taste
For Seasoning
- 4 tsp vegetable oil
- 3 tsp chana dal (yellow lentils)
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 4 red chillies, broken into a few pieces
- 2 tbsp cilantro (coriander leaves), finely chopped)
Preparation
- Heat oil in a wide skillet. Add the chana dal and fry until almost golden. Add the cumin and mustard seeds and fry until they start popping. Add the red chillies and cilantro and fry for a few seconds.
- Add the karela, cabbage, onions, turmeric powder and salt. Cover and cook on medium heat, stirring occasionally, until tender.
- Add the red chilli powder and saute on medium heat for a couple of minutes.
- Add the besan and saute the karela-cabbage curry for 2-3 minutes until the raw flavor is gone.
- Serve the karela-cabbage curry with rice and pappadams.
Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members
