This is a spicy and tangy Indian recipe from my mother and mother in law. It is the best version of karela eaten by me so far. I have seen people developing their love for karela once they have tried this recipe. You can have it with puris or rotis. It is easy to make and has many health benefits like :
- Purifies blood.
- Excellent for people having diabetes.
- Improves digestion.Helpful in healing skin disorders.
- Besides being good in B Vitamins and Vitamin C, Karela is also rich in minerals like Iron, Calcium and Phosphorous.
| Serves | 4 Persons | |
| Preparation Time | 30 minutes | |
| Cooking Time | 20 minutes |
- 4 medium sized karelas (bitter gourd)
- 4 medium onions chopped
- 1-2 green chillies finely chopped
- 3 tbsp of canola oil
- ½ tsp of fennel seeds (saunf)
- ¼ tsp of mustard seeds (rai)
- ¼ tsp of cumin (zeera)
- ¼ tsp of fenugreek seeds (methi dana)
- A generous pinch of asafetida (hing)
- ½ tsp of turmeric powder (haldi)
- 1tsp of coriander powder (dhania)
- 2tsp of dry mango powder (amchur powder)
- ¼ tsp of garam masala powder
- Salt to taste
- 2tsp of sugar
- 2tbsp of finely chopped coriander leaves for garnishing
- Wash, peel and cut karela/bitter gourds into rectangular pieces. If seeds are hard, deseed them.
- Put them in salted water for 3-4 hours to reduce the bitterness. (optional)
- Boil in salted water until softened. (approx. 15 min.)
- Strain and squeeze to remove extra water.
- Heat oil in a nonstick pan or a thick wok. Add fennel seeds, cumin seeds, mustard seed, fenugreek seeds and asafetida. Let the mustard seeds crackle.
- Add chopped onion and green chillies. Saute till onion is soft.
- Add turmeric powder, coriander powder, boiled karela and salt. Mix them well for 2 min.
- Add dry mango powder, garam masala powder and sugar. Mix them well and cover the pan for 10 min. Stir 2-3 times in between.
- Garnish with chopped coriander.
- We can steam the karelas in place of boiling to retain more nutrients.
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