Karela capsicum fry is a nutrient rich and diabetic friendly recipe. Dark green bitter gourd and bell peppers are sautéed with onions and tomatoes to create a healthy and tasty side dish that goes well with plain rice or rotis. Stir-fried Karela Shimla Mirch is simple to prepare and tastes fresh and crisp.
Bitter gourd is excellent for diabetics and great for weight loss and digestion. It helps flush out toxins and prevents vision disorders.
Vitamin C rich capsicums help reduce cholesterol, prevent cancer and blood clots.
Karela Capsicum Fry Recipe:
Bitter melons take some getting used to initially, but once you acquire a taste for them, it kind of grows on you. The more bitter the vegetable, the better it is for your health 🙂 Karela, with is therapeutic properties, is the byword for good health. So start including this unabashedly bitter vegetable in your diet and feel it work its wonders on you.
Light green bitter gourds are less bitter than the dark green ones. To tone down the bitter flavour, add a little vinegar or lime juice to the sliced karelas and keep aside or 10 minutes, squeeze dry. Or, just salt the bitter gourd slices, allow to stand for 30 minutes and rinse off the salt.
This Indian karela recipe with capsicum, onions and tomatoes mellows down the bitterness and creates a healthy, flavourful dish.
How to make Karela Capsicum Fry Dry:
For this easy bitter gourd recipe, wash and thinly slice the karelas, bell peppers, onions and tomatoes.
Heat oil in a kadai. Temper with cumin seeds and asafoetida.
Add the sliced onions and fry for 1-2 minutes.
Add the bitter gourd slices and mix well. Cook covered on low heat for 8-10 minutes, stirring in-between.
Toss in the capsicum and tomato slices. Combine well.
Sprinkle salt, turmeric, chilli powder, cumin and coriander powder. Mix the bitter gourd and bell peppers sabzi well
Cook the karela sabzi on low-medium heat for 10 minutes with a lid on, till the karelas are cooked.
Remove and serve Karela Capsicum Fry with steamed rice and dal.
Karela Shimla Mirch Sabzi Recipe details below:
- Bitter Gourd – 2 large
- Capsicum (bell peppers) – 1 medium
- Onion – 1 large
- Tomato -1 medium
- Cumin seeds – 1 tsp
- Asafoetida – a pinch
- Turmeric powder – ½ tsp
- Red chilli powder – ½ tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Salt - ¾ tsp
- Oil - 1 tbsp
- To make Karela Shimla Mirch Sabzi, thinly slice bitter gourd, bell pepper, onion and tomato.
- Heat oil in a frying pan. Sizzle cumin seeds. Add a pinch of hing.
- Toss in the sliced onions and fry for 1-2 minutes.
- Add the sliced karelas. Mix well and cook with a lid on for 10 minutes, stirring occasionally.
- Add the tomato and capsicum slices. Toss well.
- Add salt, turmeric, chilli powder, cumin powder and coriander powder. Combine everything well and cook covered for a further 8-10 minutes till the bitter gourd is done.
- Serve Punjabi Karela Capsicum Fry with plain rice and dal.