Besan vegetable recipe

Step 1: To begin making the Karela Besan Sabzi, first prep all the ingredients and keep them ready

Step 2: It always helps in making the dish in a more organized way

Step 3: Karela skin does not have to be peeled, it's important to cut it along with its green skin for maximum benefits

Step 4: Also avoid soaking the karela in water to remove the bitterness

Step 5: The bitterness is exactly what that adds to the nutrition

Step 6: Only discard the hard seeds if the pulp is not tender

Step 7: Into a pressure cooker, add the cut roundels of karela, along with turmeric powder, salt and two tablespoons of water

Step 8: Cover the pressure cooker and cook for 2 to 3 whistles and turn off the heat

Step 9: Once done, release the pressure immediately by running it under cold water or by releasing it with a fork placed under the whistle

Step 10: The next step is to make the Karela Besan Sabzi masala

Step 11: Heat oi in a wok or a kadai over medium heat; add the ajwain and allow it to crackle for a few seconds

Step 12: Add the onion, garlic and ginger and saute until the onions become soft and golden

Step 13: This will take about 3 to 4 minutes in medium heat

Step 14: Once the onions are golden, add the cooked karela, besan, amchur powder, red chilli powder, coriander powder and garam masala powder

Step 15: Stir to combine all the ingredients well

Step 16: Check the salt and add more if required

Step 17: Cover the pan, turn the heat to low and simmer the Karela Besan Sabzi for about 3 to 4 minutes and turn off the heat

Step 18: Check the seasonings and spices and adjust to suit your taste accordingly

Step 19: You can optionally add jaggery to give it additional taste

Step 20: If you are diabetic you can avoid the jaggery

Step 21: Once done, transfer the Karela Besan Sabzi to a serving bowl and serve hot

Step 22: Serve the Karela Besan Sabzi along with Rajasthani Kadhi and Methi And Palak Paratha for a wholesome weeknight or weekend dinner