Bitter Gourd (Karela)
255kcal
Ingredients
- 3 tbsp Olive Oil or other oil of your choice
- 1 lb Bitter Gourd Karela
- 1 Onion medium size, sliced
- 1 tsp Salt adjust to taste
- 1 tsp Coriander Powder
- 1/2 tsp Dried Mango Powder amchur, adds sourness/acidity
- 1/2 tsp Kashmiri Red Chili Powder optional
Method
Peel the bitter gourd
- Lightly scrape the outer skin using a paring knife.
- Wash the gourds to remove any residual pieces of skin.
Peeling reduces bitterness, but you can leave some skin on for a stronger flavor.
Wash and Slice
- Rinse thoroughly, then cut into thin round discs (about 1/4–1/2 cm thick). Remove and discard large seeds.
Salt and rest
- Sprinkle 1 teaspoon salt over the slices and rub evenly. Set aside for at least 60 minutes.
This step draws out moisture and bitterness.
Rinse and squeeze
- Rinse well to remove excess salt, then squeeze the slices firmly to remove as much water as possible.
Cooking the Karela
- Pan-fry the bitter gourd: Heat 2–3 tablespoons oil in a heavy-bottomed pan over medium heat, add the bitter gourd and cook, stirring occasionally, until browned (8–10 minutes).
- Fry the Bitter Gourd, occasionally stirring until the Bitter Gourd turn brown; about 8-10 minutes.
- Add sliced onions and a small pinch of salt. Cook until softened and translucent (6–8 minutes).
- Stir in coriander powder, dried mango powder (amchur), and Kashmiri red chili powder (if using). Mix well.
- Cover and cook for another 3 minutes on low heat to let the flavors meld.
- Turn off the heat and serve warm.
Don’t overcrowd the pan as this helps achieve better browning.
Enjoy karela plain (that’s the way I like them), with Indian flatbread (roti), a tortilla, or make a sandwich with sliced bread.
Nutrition
Calories255kcalCarbohydrates15gProtein3gFat22gSaturated Fat3gPolyunsaturated Fat2gMonounsaturated Fat15gSodium1185mgPotassium774mgFiber8gSugar3gVitamin A1218IUVitamin C195mgCalcium65mgIron1mg
Private Notes
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