Clearcals

Serving Size 1 Small Cup (100 g)
Calories69.4 kcal
Carbs10.9 g (43.4 kcal)
Protein1.7 g (6.7 kcal)
Fats2.1 g (19.3 kcal)

Bitter gourd pulusu recipe

Name: Bitter gourd pulusu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 250 Grams of Bitter gourd; 2 Table Spoon of Tamarind pulp; 15 Grams of Chillies green - all varieties; 10 Grams of Curry leaves; 5 Grams of Garlic big clove; 2.5 Grams of Ginger fresh; 100 Grams of Onion big; 2 Grams of Turmeric powder; 2 Table Spoon of Jaggery cane; 2 Tea Spoon of Rice bran oil; 1 Tea Spoon of Salt; 150 Milliliter of Water; 1 Tea Spoon of Cumin powder; 1 Tea Spoon of Red chilli powder; 1 Tea Spoon of Coriander powder

Bitter gourd pulusu is a good source of dietary fiber, beta carotene, lutein, manganese, biotin, and an excellent source of vitamin C, vitamin D. It helps lower the risk of heart disease and manage diabetes.

Cooking time: 15 minutes

Serves: 6 persons

Ingredients

Bitter gourd

250 Grams

Tamarind pulp

2 Table Spoon

Chillies green - all varieties

15 Grams

Curry leaves

10 Grams

Garlic big clove

5 Grams

Ginger fresh

2.5 Grams

Onion big

100 Grams

Turmeric powder

2 Grams

Jaggery cane

2 Table Spoon

Rice bran oil

2 Tea Spoon

Salt

1 Tea Spoon

Water

150 Milliliter

Cumin powder

1 Tea Spoon

Red chilli powder

1 Tea Spoon

Coriander powder

1 Tea Spoon

Instructions

Chopping

Peel and deseed the bitter gourd i.e scoop out the seeds with a spoon and cut them into 2" pieces. (Scoop seeds if they are too mature and hard)

Boiling

Boil these pieces in water and salt till half cooked. Drain.

Frying

Heat oil in a vessel and fry the boiled bitter gourd pieces for 5-7 minutes. Remove from fire and keep aside.

Grinding

In the same pan add oil, add the onions, garlic, and ginger and saute till transparent. Cool and grind to a coarse paste.

Sautéing

Heat oil in the vessel add curry leaves, green chillis, and the coarse onion paste. Saute for 2 minutes.

Add spices

Add dhania powder, jeera powder, chili powder, turmeric, and jaggery. Combine well.

Simmering

Add the fried bitter gourd pieces and tamarind paste and mix well. Add water and let the karela cook well till you get a gravy consistency (pulusu consistency). Adjust salt and garnish with coriander leaves.

Nutrition Label