How to make bitter melon (karela) sabji

By swasthi , on December 19, 2019 , 18 Comments , Jump to Recipe

Bitter gourd curry recipe – Karela, pavakkai, kakarakaya are the other Indian names to bitter gourd or bitter melon. Bitter gourd is used to make stir fry, chips, curry, pulusu/ stew, pickles and even to make pakora. I am sharing a simple bitter gourd curry recipe that can be served with plain white rice, brown rice, millets and even with chapati.

How to make bitter melon (karela) sabji

This is a diabetic friendly recipe and even suitable for the aged since there is no usage of jaggery and tamarind as well.

This karela sabzi recipe is not one from any regional cuisine but my own which I make in my own way but tastes very good, all without the addition of jaggery or sugar.

I do not extract and discard the juice of karela either before making this curry, yet it tastes very very good. Probably its the way the curry is prepared that lends that unique taste.

How to make bitter melon (karela) sabji

Preparation

1. Wash bitter gourd thoroughly. I usually soak them up in a large pot filled with salted water. Leave for about 30 mins. Brush off with a vegetable brush. Rinse thoroughly and trim off both the edges. Then slice them thinly. I prefer to keep the seeds, eating them occasionally is harmless.

2. Heat oil in a pan and saute cumin until it begins to crackle. Add hing.

How to make bitter melon (karela) sabji

3. Add onions, curry leaves and green chilies if you prefer. I have not used chilies.

How to make bitter melon (karela) sabji

4. Saute the onions well until they turn pink or transparent. We don’t need to bown them.

How to make bitter melon (karela) sabji

How to make karela sabzi

5. Add bitter gourd slices and sprinkle salt. Saute well for 2 to 3 mins.

How to make bitter melon (karela) sabji

6. Cover and cook on a low heat until the gourd is slightly tender or half cooked.

How to make bitter melon (karela) sabji

7. The veggies would have wilted off by now.

How to make bitter melon (karela) sabji

8. Add fennel powder, coriander powder and red chili powder.

How to make bitter melon (karela) sabji

9. Mix everything well and saute for a min. Cook covered on a low flame until bitter gourd is completely soft cooked. If the veggies look very dry, sprinkle some water and cook. Check salt and spice. Adjust as needed.

How to make bitter melon (karela) sabji

10. Add coriander leaves. Saute for a minute.

How to make bitter melon (karela) sabji

11. Switch off the stove and squeeze in some lemon juice. This helps to subside the bitter taste a bit.

How to make bitter melon (karela) sabji

Serve bitter gourd curry with plain rice, roti or phulka.

There are not many bitter gourd recipes on the blog yet except this bitter gourd stir fry which you may like to check.

Hello! Today I’m making delicious and very tasty Karele Ki Sabzi Pakistani Food Recipe. Karela is also called “Bitter gourd” and “Bitter Melon”. First to for, I’m telling you the benefits of eating Karela or Bitter gourd. It has many benefits or advantages of Bitter gourd.

How to make bitter melon (karela) sabji

Karela has an excellent source of vitamin B3, vitamin B2, vitamin B1, and vitamin C. It is also rich in Iron and Calcium. It is full of dietary fibers. Karela or Bitter gourd is very good and very healthy for you. Bitter gourd is the best remedy for your skin. Karela or Bitter gourd is filtered your blood and It can help blood circulation is better.

I am sure you like this recipe. I hope you will try this recipe and do let me know how it tastes in the comments below. Kids also love this recipe because it is not too spicy and very tasty to eat. You can serve with naan and chapatti. But it is good or best taste with Rice. I’m also Karela ki sabzi with rice because with rice its taste more outstanding.

How to make bitter melon (karela) sabji

How To Make Karele Ki Sabzi Pakistani Food Recipe At Home Step By Step With Photos

Here, I’m showing you how to make delicious and tasty karela ki sabzi recipe at home step by step. I’m also sharing the photos then you can make this recipe easily at home. That is why today, I’m making the recipe of Karela ki sabzi. You can also be called Bitter gourd curry recipe. It is very tasty and easy to make.

Bitter Melon – Karela Fry

Bitter Melon – Karela Fry

Prep time : 10 mins

Cook time : 15 mins

Total time : 15 mins

Main Ingredient : Bitter Melon, Karela

113 reviews so far

Servings : 2 persons

Published date : February 08, 2019

Ingredients used in Bitter Melon – Karela Fry

• Sugar – 1 tea spoon.
• Red chilli powder – 1 tea spoon.
• Coriander powder – 1 tea spoon.
• Ginger garlic paste – 1 tea spoon.
• Green chillies – 4 number.
• Curry leaves – 3 spring.
• Urad dal – 1 tea spoon.
• Oil – 2 tablespoons.
• Turmeric powder – 1 tea spoon.
• Salt – to taste.
• Bitter melon – 500 grams.
• Coriander leaves (chopped) – half bunch.

Method:

  • Grate the upper layer of bitter melon, cut into thin slices.
  • Now add a pinch of salt, half teaspoon of turmeric powder and squeeze the excess moisture (juicy content) from bitter melon then transfer to a bowl.
  • Transfer this juice into serving glass and serve it.

Now, preparation of bitter melon fry:

  • Heat oil in a pan, add urad dal, green chilies, curry leaves, sliced onion, ginger garlic paste, turmeric powder, bitter melon, and saute it.
  • Then season with coriander powder, red chili powder and cook it with closed lid on slow flame for about 4-5 minutes.
  • In it, add sugar and fry till the bitter melon turns to golden brown in color.
  • At last, add chopped coriander leaves and serve it with rice or chappati.

Bitter Melon Coconut

Bitter Melon Coconut

Prep time : 5 mins

Cook time : 20 mins

Total time : 20 mins

Main Ingredient : Bitter Melon, Karela

13 reviews so far

Servings : 2 persons

Published date : January 18, 2019

Ingredients used in Bitter Melon Coconut

• Bitter melon – 250 grams.
• Grated coconut – 1 cup.
• Peppercorns – 1 teaspoons.
• Chana dal – 1 tablespoons.
• Red chillies – 4-5 numbers.
• Roasted chana dal – 1 tablespoons.
• Urad dal – 1 tablespoons.
• Curry leaves – 1 springs.
• Sesame seeds – 1 tablespoons.
• Turmeric – 1/2 teaspoons.
• Salt – 0 to taste.
• Jaggery – 1 teaspoons.
• Tamarind pulp – 1/2 cup.
• Oil – 1 tablespoons.
• Red chilly – 1 teaspoons.

Method:

1. Dry roast fresh grated coconut and keep it aside once it changes the colour to golden brown. 2. Then in the same pan add pepper corns, chana dal, red chillies to dry roast them on slow flame. 3. Now add roasted chana dal, urad dal, curry leaves, sesame seeds, turmeric to roast them also. 4. Once the colour changes blend them into fine powder then add salt, coconut powder, jaggery, tamarind pulp and mix it well to make a dough. 5. Stuff this mixture in the bitter melon and add some oil in the pan to pan fry the bitter melon’s. 6. Cook them for 20-25 mins on slow flame. 7. Once they are cooked from all the sides sprinkle some salt and red chilly on it. 8. Mix it slowly and cook with lid on it then switch off the flame.

How to make bitter melon (karela) sabji

Karele ki sabzi with step by step photos and video recipe.

Karela or Bittergourd, the name itself is enough for kids or even some adults to make faces and throw tantrums for not eating food, isn’t it? Khatti Meethi karele ki sabzi can change them into karela lovers. Both my families are fond of karelas, especially my husband. He insists me on adding karela to at least one of the meals in a week. Both my Mom and MIL have very different recipes for making karelas/bitter gourd.

How to make bitter melon (karela) sabji

I have always loved my Mom’s recipe and she has even turned many karela haters to karela lovers. After I got married I learned a totally different version of karele ki sabzi from my MIL and I loved that one too. Now I have many different variations of making karela sabzi that we never get bored of eating it even every week.

Here I am sharing with you the khatti meethi version of karela ki sabzi. It is a simple, easy and quick recipe. Just remember to keep in mind a few tips and tricks that I’ll be sharing at the end of the recipe.

This also makes for a good lunchbox/tiffin recipes. If you are bored of eating karela try this recipe to serve it differently for lunch.

Video Recipe –

Other family favourite recipes that you may also like –

How to Prepare for Khatti meethi karele ki sabzi–

It is important to remove bitterness from karela/bitter gourd before using it. Make sure to peel, cut and deseed them, if the seeds are too hard. Make jaggery-coconut-poppy seeds mix and let it cool. Extract tamarind juice and keep other spices ready.

How to remove bitterness from Karela/Bittergourd –

Once peeled, cut and deseeded, add salt to karela. Let it rest for 30 mins, it will help release its water content. Squeeze between palms and remove excess water.

How to make jaggery-coconut-poppy seed mix –

In a pan dry roast poppy seeds for 20secs, add freshly grated coconut and roast for a min. Next, add jaggery and cook on a low flame till it starts to melt. Keep stirring continuously. Set aside and allow it to cool.
You can also make this in larger quantity and refrigerate in an air-tight container for up to 10 days.

How to make Tamarind Juice –

Take a lemon sized tamarind, add 4 Tbsp of warm water and let it rest for 20 mins (approx.). Squeeze out the tamarind extract with fingers. Strain and use.

Alternative of jaggery and tamarind in this recipe –

If you don’t have tamarind and jaggery readily available at home, you can replace it with dry mango powder (amchur) and sugar respectively. Though it will differ the taste a bit but will be equally delicious.

How to clean Karela/Bitter gourd –

Wash karelas thoroughly. Remove the ends and peel them. Cut into roundels. Deseed if seeds are too hard. Do not throw the peel. You can use the peel in the same recipe or can make a different recipe using the peel. Stay tuned for the karela peel recipe.

Note – If using the peel in the same recipe, make sure to remove bitterness just like you did for karela.

How to make bitter melon (karela) sabji

How to serve Khatta Meetha Karela Sabzi-

This sabzi of karela goes well with hot roti (Indian bread), or pair it with rice and daal as a side dish. I usually pair it with khatti meethi dal, pulao and salad to make a complete meal.

How to make Khatti Meethi Karele ki Sabji at home –

Heat mustard oil (check the tip, at the last on how to use mustard oil). Splutter cumin seeds and sesame seeds. Add turmeric powder and mix well. Make sure not to burn it. Next, add karela and salt. Mix well.

Cover and cook for about 8-10 mins or till karelas are done. Make sure to stir in between and keep the heat to medium-low. Once done, add red chilli powder, coriander powder, roasted crushed peanuts, jaggery-coconut mix and tamarind juice.

Mix everything well together and cook on a low flame till all the flavours are well combined. Serve hot.

Step by Step Recipe of Karele ki Sabji –

• Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.

• Once it is warm, switch on the flame. Add cumin seeds and sesame seeds. Let it splutter.

How to make bitter melon (karela) sabji

• On a low flame, add turmeric powder and mix well. Make sure it doesn’t burn.

How to make bitter melon (karela) sabji

• Next, add karela and mix well.

How to make bitter melon (karela) sabji

• Season with salt and mix.

How to make bitter melon (karela) sabji

• Cover and cook on a medium-low flame till karelas are soft and tender. Make sure to stir in between. This will take about 8 – 10 mins.

How to make bitter melon (karela) sabji

• Flavour it with add red chilli powder, coriander powder roasted crushed peanuts and mix well.

How to make bitter melon (karela) sabji

• Finally, add tamarind juice and jaggery-coconut-poppy seeds mix (see how to make in the above section).

How to make bitter melon (karela) sabji

• Mix everything well together and cook till all the flavours are combined well.

• Serve hot with roti or paratha. This also makes for a good side dish with dal and rice.

If you try this recipe please leave a comment below or share with me the feedback on my Instagram page or Facebook page.

You can also pin this recipe on Pinterest.

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Give this absolutely delectable Bihari Karela Aloo Sabzi Recipe. It is a simple and easy to make sabzi which you can serve along with Palak Dal, Phulkas and Jeera Rice and make a wholesome lunch or dinner.

How to make bitter melon (karela) sabji

Bihari Karela Aloo Sabzi Recipe is a popular side dish which is packed with flavour and taste with simple spices used in the kitchen.

Serve Bihari Karela Aloo Sabzi along with Palak Dal, Phulkas and Jeera Rice for an everyday meal.

Did you know – Karela or Bitter gourd has so many benefits on its own. Blood sugar levels are controlled if you consume bitter gourd on the regular basis. It also handles your cholesterol and keeps the kidney clean.

If you like this recipe, you can also try other Karela Recipes such as

Ingredients

  • 2 Karela (Bitter Gourd/ Pavakkai) , deseeded and cut into thin strips
  • 2 tablespoons Mustard oil
  • 1 teaspoon Cumin seeds (Jeera)
  • 4 cloves Garlic , finely chopped
  • 2 Onions , thinly sliced
  • 3 Potatoes (Aloo) , thickly sliced
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Coriander (Dhania) Powder
  • 1 teaspoon Amchur (Dry Mango Powder)
  • 1 teaspoon Red Chilli powder
  • Salt , to taste
  • 1 teaspoon Jaggery , optional

How to make Bihari Karela Aloo Sabzi Recipe

To begin with Bihari Karela Aloo Sabzi Recipe, prep all the ingredients and keep them aside.

Into the pressure cooker, add the karela, along with a little salt to taste and 2 tablespoons water and pressure cook for 2 whistles and turn off the heat. Release the pressure immediately to retain the bright green color of the karela.

Keep this aside.

Heat oil in a kadai over medium heat; add the onion and garlic and saute until the onion is just soft. Add the sliced potatoes, sprinkle salt and turmeric powder and cook the potatoes until they are well roasted and cooked.

You can optionally cover the pan and steam cook the potatoes so it cooks faster.

Once the potatoes are roasted, add the cooked karela and all the remaining spices like red chilli powder, garam masala powder, amchur powder, salt if needed and also jaggery if you like a little bit of sweetness.

Give it a good stir to combine all the ingredients. Stir fry the Bihari Karela Aloo Sabzi for another 4 to 5 minutes so the flavours get well absorbed into the vegetable. Once done, check the salt and spices and adjust to taste accordingly.

Turn off the heat and transfer the Bihari Karela Aloo Sabzi to a serving bowl and serve hot.

Serve Bihari Karela And Aloo Ki Sabzi along with Palak Dal, Phulkas and Jeera Rice for an everyday meal.

My Experiments with Food

Ever wondered while shopping in supermarkets why do they sell bitter gourd?

Who buys and eats bitter gourd? Huh?

Doesn’t it taste bitter? Then why do people eat it?

Well, yes bitter gourd is very bitter. I myself cannot imagine eating it raw. But still it is one of my favourite ingredients and bitter gourd or ‘Karla’ as we call it in Marathi or ‘karela’ in Hindi, makes amazing side dish to be eaten with wheat roti.

Truth is that there are numerous ways in which Bitter gourd is prepared in India. It can be stuffed with tasty spice mix, it tastes delicious when deep fried with some chat masala sprinkled, it can be used to make a dry sabzi and my mom makes amazing curry of bitter gourd which FYI doesn’t taste bitter at all. Bitter gourd is a diverse ingredient and hence I used it to create another successful experiment.

The people who have never had bitter gourd, I still know what you all must be thinking. Doesn’t it taste bitter?? How can one eat it?? Actually it is very much edible and likable. It just depends how it is prepared. So at times it depends on which ingredients you use and also on individual preferences.

In my home, everyone loves bitter gourd and its diverse dishes. The dish I am gonna write today tastes sweet, tangy, wonderfully spicy and slightly bitter at the same time. Signature style of using minimum ingredients to make a mouth-watering dish is again used. Below is the recipe of my successful experiment.

Ingredients:

250 gms of Bitter gourd / karla

2 Large chopped red onions

½ cup of tamarind water

2 tbsp of chopped jaggery

1 tbsp of red chilli powder and garam masala

1 tsp of salt to taste

How is it done:

This recipe is done in two parts.

First part is related to get rid of the excess bitter taste out of the bitter gourd. For this, chop the bitter gourd in small fine rings, remove the seeds if they are big and mix 1 to 2 teaspoons of salt. Put it aside and you can use the time to chop the onions and to make tamarind water. Now return to the salt and bitter gourd mixture. You would see salt is doing its magic and bitter gourd has started perspirating.

Bitter Gourd Rings

Bitter Gourd Rings

Squeeze the bitter gourd and try to remove as much bitter juice out of it as possible. Squeeze and Squeeze…. don’t give up.

Bitter Gourd Juice

Bitter Gourd Juice

Atleast try to extract the quantity of juice I have removed in the picture.

Now lets move on to second part but first let me tell you something. Many people I know wash bitter gourd after extracting the juice. Please don’t do this. I would not advice it cause along with the water all the remaining nutrients will also get washed away.

Heat the oil on a wide pan. Add the onions and fry them will they become golden brown. Infact I would suggest you to caramelise them in oil. They will reduce in quantity and provide natural sweet flavours to the dish. Next add the squeezed less bitter in taste version of bitter gourd to the pan.

Squeezed Bitter Gourd

Squeezed Bitter Gourd

Saute on medium flame for five to seven mins. Then add the tamarind juice and jaggery to the pan. These two ingredients can be used in more or less quantities depending on your taste buds. Remember the trick is to minimize the bitter taste and not to completely eliminate it.

Add the spices and allow to cook all the ingredients for another seven to ten minutes or until all of them combine together. Add salt to the dish and let it cook for a minute or so. And now the tasty and delicious dish is ready.

Sweet Tangy Spicy Bitter Gourd Recipe

Sweet Tangy Spicy Bitter Gourd Recipe

Tip to First timers: Tasting is important before the final dish is served so that you can adjust the sweet and tangy flavour.

Please try the recipe and let me know how you find bitter gourd. Also there are many varieties and I will keep posting new recipes of bitter gourd in future. Till then see ya all.

Bitter Melon Coconut

Bitter Melon Coconut

Prep time : 5 mins

Cook time : 20 mins

Total time : 20 mins

Main Ingredient : Bitter Melon, Karela

13 reviews so far

Servings : 2 persons

Published date : January 18, 2019

Ingredients used in Bitter Melon Coconut

• Bitter melon – 250 grams.
• Grated coconut – 1 cup.
• Peppercorns – 1 teaspoons.
• Chana dal – 1 tablespoons.
• Red chillies – 4-5 numbers.
• Roasted chana dal – 1 tablespoons.
• Urad dal – 1 tablespoons.
• Curry leaves – 1 springs.
• Sesame seeds – 1 tablespoons.
• Turmeric – 1/2 teaspoons.
• Salt – 0 to taste.
• Jaggery – 1 teaspoons.
• Tamarind pulp – 1/2 cup.
• Oil – 1 tablespoons.
• Red chilly – 1 teaspoons.

Method:

1. Dry roast fresh grated coconut and keep it aside once it changes the colour to golden brown. 2. Then in the same pan add pepper corns, chana dal, red chillies to dry roast them on slow flame. 3. Now add roasted chana dal, urad dal, curry leaves, sesame seeds, turmeric to roast them also. 4. Once the colour changes blend them into fine powder then add salt, coconut powder, jaggery, tamarind pulp and mix it well to make a dough. 5. Stuff this mixture in the bitter melon and add some oil in the pan to pan fry the bitter melon’s. 6. Cook them for 20-25 mins on slow flame. 7. Once they are cooked from all the sides sprinkle some salt and red chilly on it. 8. Mix it slowly and cook with lid on it then switch off the flame.