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Home >> Recipes >> Lunch Menu Ideas

Lunch Menu 3 | Karela Sabzi, Gujarati Dal, Phulka Roti

Posted On: May 23, 2022 | Last Updated On: May 23, 2022 By Drashti & Bela

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So here is a quick and simple lunch option – karela sabzi, gujarati dal and phulka roti

There are a lot of health benefits of eating karela (bitter gourd) and so it’s important to include this vegetable in our diet. This karela sabzi is very simple and quick to make, plus we have shared few tips and suggestions which will help reduce the bitter taste. If you are a fan of karela (bitter gourd), then do try Kaju Karela Sabzi Recipe. Kaju Karela – as the same suggests, is a sabzi or dry vegetable prepared from Bitter Gourd (Karela) and Cashews (Kaju).

So let’s begin preparing for this healthy and simple lunch menu

Table of Contents
Pre-Preparation
Tips for quick cooking
Recipes
Recipe Card

Pre-Preparation

Soak tuvar dal and kokum separately for about 25-30 minutes.

Prepare dough for phulka roti

Peel and cut karela (bitter gourd) in slices. Soak in salt water.

Tips for quick cooking

For gujarati dal, we have used stored tomato puree and curry leaves that reduce cooking time. Do have a look at our tips on how to preserve & store tomato puree without preservatives

For storing curry leaves, you may check our this article on How To Preserve And Store Curry Leaves/Kadi Patta

Add oil and ghee to phulka dough for soft phulkas.

Recipes

Karela Sabzi

For karela sabzi, scrape the skin of 2 big karela/bitter gourd and cut them in slices.

Now soak them in a bowl of salt water for 25-30 minutes. Rub the slices to get rid of big seeds. Remove and wash them thoroughly. Drain all the excess water.

In a pressure cooker, heat 1 tablespoon oil. Add 1/4 teaspoon mustard seeds, dry red chilli, green chilli, asafoetida (hing) and karela slices.

Mix and let it saute for 4-5 minutes. Then add salt and turmeric powder, mix and add about 1/4 cup water. Now cover and pressure cook on high flame for 1 whistle. Reduce the flame and let it cook for 6-7 minutes or till karela is cooked completely.

Once pressure releases, add 1 tablespoon jaggery (adjust to taste) and ½ teaspoon coriander powder/dhania powder + ½ teaspoon jeera/cumin powder. Mix. Check and adjust salt level.

Karela Sabzi is ready.

If you want a different version of karela (bitter gourd), try Kaju Karela Sabzi Recipe

Kaju Karela Recipe | How to make Kaju Karela nu shaak
Kaju Karela – as the same suggests, is a sabzi or dry vegetable prepared from Bitter Gourd (Karela) and Cashews (Kaju). This is a very popular recipe from Gujarati cuisine and is a favourite item on the menu list for marriage functions and is also amongst the many delicacies served in Gujarati Thali Restaurants.
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Gujarati Dal

Gujarati Dal | How to Make Authentic Gujarati Khatti Meethi Dal
Gujarati Dal is prepared from tuvar dal/split pigeon peas. It is a staple food of every Gujarati household. This dal has a combination of sweet and sour tastes.
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Recipe Card

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Lunch Menu 3

Author Name : Drashti Dholakia & Bela Dholakia
a quick and simple lunch option – karela sabzi, gujarati dal and phulka roti

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Course Main Course
Cuisine Gujarati, Indian
Servings 2 people

Instructions
 

Pre-preparation

  • Soak tuvar dal and kokum separately for about 25-30 minutes.
  • Prepare dough for phulka roti
  • Peel and cut karela (bitter gourd) in slices. Soak in salt water.

Recipes

  • Karela Sabzi
    For karela sabzi, scrape the skin of 2 big karela/bitter gourd and cut them in slices.
    Now soak them in a bowl of salt water for 25-30 minutes. Rub then to get rid of big seeds. Remove and wash them thoroughly. Drain all the excess water.
    In a pressure cooker, heat 1 tablespoon oil. Add 1/4 teaspoon mustard seeds, dry red chilli, green chilli, asafoetida (hing) and karela slices.
    Mix and let it saute for 4-5 minutes. Then add salt and turmeric powder, mix and add about 1/4 cup water. Now cover and pressure cook on high flame for 1 whistle. Reduce the flame and let it cook for 6-7 minutes or till karela is cooked completely.
    Once pressure releases, add 1 tablespoon jaggery (adjust to taste) and ½ teaspoon coriander powder/dhania powder + ½ teaspoon jeera/cumin powder. Mix.
    Karela Sabzi is ready.
  • Gujarati Dal Recipe

Video

Healthy and easy lunch menu | karela sabzi, gujarati dal, phulka roti | no onion no garlic

Notes

  • For Gujarati dal, we have used stored tomato puree and curry leaves that reduce cooking time. Do have a look at our tips on how to preserve & store tomato puree without preservatives
  • For storing curry leaves, you may check our this article on How To Preserve And Store Curry Leaves/Kadi Patta
  • Add oil and ghee to phulka dough for soft phulkas.
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Filed Under: Lunch Menu Ideas, Recipes Tagged With: healthy, lunch menu ideas

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