Besan Ke Karele

  • Prep Time
    5 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Besan Ke Karele is a Rajasthani traditional side dish.

Besan Ke Karele is a spicy and tasty dish from Rajasthani cuisine. This sabji doesn’t require any type of veggie, so you can make it any time. It is a perfect recipe that you can make on a busy day for your everyday meals. It is a simple and protein-rich dish. Moreover, this is a no onion and no garlic recipe. You can serve it to your guests on special occasions for a wholesome meal. So, try to make this sabji in your kitchen and share your feedback with us.

This recipe was prepared by a lovely Mom: Neena Mathur From Rajasthan

Tips and Suggestions by a Mom Chef:

  • When the karele floats on the boiled water and small bubbles appear on it, it indicates that the karele are well cooked.
  • Keep stirring occasionally while cooking the karele, so they will not stick.
  • Salt should be added carefully to the sabji because salt was added earlier in the besan ke karele.
  • Spiciness can be adjusted as per taste.

For more such exciting recipes like Besan Ke Karele, please click on the following links :

  1. Leftover Roti Vegetable Tikki
  2. Besan Pyaz Ki Sabji
  3. Gatte Ki Sabzi | Rajasthani Gatte Ki Sabji

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  • Recipe
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Ingredients

  • Gram Flour / Besan - 1 Cup
  • Salt - As per taste
  • Red Chilli Powder / Lal Mirch Powder - 1/2 tsp + 1 tsp
  • Cumin Seeds / Jeera - 1 tsp
  • Water - As required
  • Asafoetida / Hing - As required
  • Oil - 1 tsp + As required
  • Coriander Powder / Dhaniya Powder - 1 tsp
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Green Chilli / Hari Mirchi - 1 to 2 Finely chopped
  • Dry Mango Powder / Amchur - 1/2 tsp
  • Coriander Leaves / Hara Dhaniya - For garnishing
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Take besan in a mixing bowl. Add salt, 1/2 tsp of red chilli powder, 1/2 tsp of cumin seeds, a pinch of asafoetida, and 1 tsp of oil. Mix well.
  2. Add water gradually to make the medium soft dough. Apply oil to it.
  3. Then divide the prepared dough into small marble sized parts. Apply oil on the palm and take one part of the dough and shape it into a flattened oval shape. Then press and join its both edges to give it a shape of karela. Likewise, prepare all besan ke karele.
  4. Meanwhile, boil water in a big pan. Once the water boils, add the prepared karele into it. Cook them on a medium to high flame for 5 to 6 minutes. Keep stirring occasionally while cooking the karele, so they will not stick. 
  5. When the karele floats on the boiled water and small bubbles appear on it, it indicates that the karele are well cooked.
  6. Once done, turn off the flame. Keep it aside.
  7. Take coriander powder, 1 tsp of red chilli powder, salt, turmeric powder in a bowl. Add a little water and mix well.
  8. Heat 1 tbsp of oil in a pan. Add a pinch of asafoetida, 1/2 tsp of cumin seeds, and the prepared spices mixture.
  9. Boil it for 1 to 2 minutes on medium flame. Keep stirring occasionally. Then add green chilli and mix well.
  10. Then add the prepared besan ke karele with its water and mix well.
  11. Bring it to a boil. Then add dry mango powder and mix well.
  12. Once done, turn off the flame and garnish it with coriander leaves.
  13. 'Besan Ke Karele' is ready to be served.

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