Karela Recipe | Bitter Gourd Curry Recipe
Karela Recipe, also known as Bitter Gourd Curry, is a traditional Indian dish made from the unique bitter gourd vegetable. Known for its distinct bitter taste and rich nutritional profile, this dish brings out the best in karela through an aromatic blend of spices, tangy tamarind, and sweet jaggery, creating a perfect balance of flavors. When cooked to perfection, the karela becomes tender and delicious, leaving you with a memorable culinary experience.
Ingredients
- 500 grams karela / Bitter Gourd bitter gourd
- 1 Onions thinly sliced
- 2 Tomato finely chopped
- 2 tbsp tamarind paste
- 1 tsp turmeric powder
- 1 tsp Red Chilli Powder
- 1 tsp coriander powder
- 1 tsp Cumin (Jeera)
- 1 tsp mustard seeds / rai
- Salt to taste
- 3 tbsp oil
Instructions
Pre-Cooking prep steps
- Wash the karela thoroughly and pat dry. Slice off the ends and scrape off any rough skin. Cut into thin round slices or small cubes, depending on your preference. Soak the karela in salted water for 30 minutes to reduce the bitterness. Drain, rinse with fresh water, and set aside.
- Soak the tamarind in hot water for 10-15 minutes. Extract the pulp and discard the seeds and fibers. Set aside.
- Slice the onions and chop the tomatoes, keeping them separate. Set aside.
Cooking steps
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to crackle.
- Add the sliced onions and sauté until they turn translucent and slightly golden.
- Add the chopped tomatoes, turmeric powder, red chili powder powder, and coriander powder. Cook until the tomatoes soften and the oil separates from the masala.
- Add the prepared karela to the pan and mix well, ensuring the masala coats the karela evenly. Cook for 5-7 minutes, stirring occasionally.
- Pour in the tamarind pulp and salt. Mix well and cook for another 10-15 minutes, or until the karela is tender and the flavors have melded together.
- Adjust the seasoning, if necessary, and garnish with chopped coriander leaves.
Equipment Used for This Recipe
Notes & Tips
- To further reduce the bitterness of the karela, you can apply some salt and turmeric powder to the slices and let them sit for 15-20 minutes before rinsing them with water.
- For a slightly different flavor, you can also add some grated coconut or ground peanuts to the curry.
- Serve the Karela Recipe (Bitter Gourd Curry) hot with roti, paratha, or steamed rice for a wholesome and nutritious meal.
Nutrition Information (Note: Approximate)
Nutrition Facts
Karela Recipe | Bitter Gourd Curry Recipe
Amount per Serving
Calories
166
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Sodium
22
mg
1
%
Potassium
649
mg
19
%
Carbohydrates
16
g
5
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
1259
IU
25
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.4
mg
4
%
Vitamin B6
0.2
mg
10
%
Vitamin C
116
mg
141
%
Vitamin E
2
mg
13
%
Vitamin K
13
µg
12
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
Magnesium
46
mg
12
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.