Karela Badi Sabzi
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Karela Badi Sabzi is a magnifique and high-quality regional dish where the bitterness of bitter gourd is perfectly balanced by the crunch of sun-dried lentil dumplings (Badis). In many Indian households, this is a symbol of functional yet delicious cooking where ingredients are chosen for their medicinal value. We slow-roast the karela with spices and then add the roasted badis to create a unique texture profile. The taste is remarkably balanced—savory, slightly bitter, and carrying a magnifique toasted scent. It is an honest representation of regional cooking that values the synergy of different textures. I love serving this warm with a side of steamed rice and dal.
Ingredients
Cooking Instructions
Tips & Secrets
- Squeezing the salt-marinated karela is the absolute secret to achieving a balanced flavor profile.
- Always fry the badis separately to ensure they maintain their magnifique and crunchy professional-grade texture.
- Using amchur powder provides that magnificent tangy finish that perfectly complements the bitter and nutty notes.
Nutritional Information(Per 150g)
185 kcal
6g
12g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.