Karela with Capsicum

Link to the recipe: http://www.tarladalal.com/Karela-and-Capsicum-Subzi-4311r

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Bitter though it is, karela has a unique taste that transforms it into a delicacy if prepared in the right ways. Here, an innovative combination of bitter gourd, onions and colourful capsicums are sautéed with a traditional tempering, resulting in a flavourful and aromatic subzi that goes well with rice and rotis. Although prepared with everyday ingredients and the simplest of cooking methods, the Karela and Capsicum Subzi is a super hit mainly because of the thoughtful combination of vegetables.

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Preparation Time: 10 mins
Cooking Time: 18 mins
Makes 4 servings
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Ingredients

2 cups bitter gourd (karela) strips , cut approx. 2”
1 cup coloured capsicum strips (green and yellow)
2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 cup sliced onions
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tbsp sugar
salt to taste

Method

1.    Combine the karela strips and salt in a deep bowl, mix well and keep aside for 10 minutes.

2.    Squeeze out the excess water from the karela and keep aside.

3.    Heat the oil in a broad non-stick pan, add the cumin seeds and asafoetida.

4.    When the seeds crackle, add the karela strips and onions and sauté on a medium flame for 2 minutes.

5.    Add the turmeric powder, mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.

6.    Add the capsicum and salt, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.

7.    Add the chilli powder, coriander-cumin seeds powder and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

8.    Serve immediately.