Are you tired of throwing away vegetable peels? Prepare to be amazed by this incredible Indian recipe that transforms bitter melon peels into a mouthwatering delicacy! This Karele Ke Chilke Ki Sabzi is not just a dish, it's a culinary adventure that turns what most people consider waste into a crispy, flavorful side dish that will surprise and delight your taste buds. With a perfect balance of bitter, savory, and aromatic flavors, this recipe is about to change the way you think about cooking and food waste forever!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups bitter melon peels, chopped
- 1 potato, diced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- Salt to taste
Instructions
- Thoroughly wash the bitter melon peels and potato. Carefully remove the outer skin of the bitter melon and chop the peels into thin, uniform strips approximately 2-3 inches long.
- Dice the potato into small, even cubes about 1/2 inch in size to ensure uniform cooking.
- Heat oil in a heavy-bottomed pan or kadai over medium heat. Allow the oil to become hot but not smoking.
- Add cumin seeds to the hot oil and let them sizzle and become fragrant for about 30 seconds. The seeds will start to crackle and turn slightly golden brown.
- Add the chopped bitter melon peels and diced potatoes to the pan. Stir immediately to coat the vegetables with oil and spices.
- Sprinkle turmeric powder and salt over the vegetables. Mix well to ensure even distribution of spices.
- Cook on medium-low heat, stirring occasionally to prevent sticking. Cover the pan with a lid to help the vegetables cook evenly.
- Continue cooking for 12-15 minutes until the potatoes are tender and the bitter melon peels are slightly crisp and golden brown.
- Taste and adjust salt if needed. The dish should have a slightly crisp texture with a balance of bitter and savory flavors.
- Remove from heat and transfer to a serving dish. Serve hot as a side dish with roti, rice, or as part of a larger meal.
Tips
- Choose Fresh Bitter Melons: Select firm, bright green bitter melons with minimal blemishes for the best peel quality.
- Remove Excess Bitterness: If you find bitter melon too intense, soak the peels in salted water for 10 minutes before cooking to reduce the bitter flavor.
- Uniform Cutting: Ensure all vegetable pieces are cut to similar sizes for even cooking and consistent texture.
- Control Heat: Cook on medium-low heat to prevent burning and allow vegetables to become tender and slightly crisp.
- Spice Customization: Feel free to add additional spices like red chili powder or garam masala for extra flavor complexity.
- Serving Suggestions: Pair with fresh yogurt or raita to balance the dish's natural bitterness.
- Storage Tip: This dish is best enjoyed fresh but can be refrigerated for 1-2 days and reheated in a pan.
Nutrition Facts
Calories: 103kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
