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Provide small in size bitter melon.
Prepare Tamarind water.
You need jaggery.
Prepare red chilli powder.
You need turmeric powder.
You need to prepare big finely chopped onion.
You need garlic cloves.
Prepare Salt.
Use Oil.

Use a spoon to scoop out all the. In this karela sabzi, first steam the karela vegetable along with salt and turmeric powder. Pre cooking the vegetable before adding to the masala, helps prevent overcooking and retain the required nutrients of the karela. In the menu "Hello, India!" - chana chat and dahi wada, soups gave ka shorba and sabji ka shorba, samosa pies and cheese panir pacoda, sour-spicy chili panir and panir kathi roll, aluwada croquettes in chickpeas batter and gobi cabbage with spices, assorted tandoori and achari mashrum champignons.

Wash bittermelon nicely cut in small pieces and remove seeds put salt and knead nicely till water comes from bittermelon pieces.remove water..
Heat pan put little oil and roast this pieces for 4 to 5 mints.
Remove on plate.in same pan add oil heat oil add crashed garlic and chopped onion roast till become onion golden brown.
Add spices like turmeric powder,red chilli powder,and mix nicely.Add roasted bitter melon pecies.Add tamarind water(in water put tamarind and knead it)and add jaggery and mix nicely.
10 mints later ready to eat zhatpat with less and basic ingredients sweet sour little spicy karela sabji.serve with rice bhakri.

Gatte ki Subzi has earned its place amongst Rajasthani fare. Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy. Enjoy this Gatte ki Sabji recipe with rice or with chapati - either way, it makes for a hearty, homey meal. Do Re Ni proiektuko boluntarioak ikerketa prozesuan murgilduta daude, eta egindako lanaren emaitza ikusteko aukera izango da asteburuan. Izan ere, ostiraletik igandera, boluntarioek Eusko Ikaskuntza musikala eskainiko dute estreinakoz, Orioko Karela kiroldegian.

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