The vegetable, karela or bitter gourd, is known to have a strong bitter taste in its raw form. When cooked, it retains some of that bitterness but there are techniques to reduce it. This particular dry sabji is made with onions as the sweetness of the onion reduces bitterness of the karela. The addition of Indian spices also help with the flavours. This particular karela recipe was made by my Grandma in India. She didn’t add green chilies, garlic or ginger and kept the recipe pretty basic. You can also make it with potato to make Karela Aloo Sabji or Karela Bateta Nu Shaak as well. It is a healthy curry packed with nutrients and you can increase the overall nutritional benefit if pairing Karela sabji with jowar roti. Homely Indian sabzi recipes like Ringan Palita, Kobi Bateta Nu Shaak Ringan Valor or Tindora Nu Shaak are often made in our kitchen.
Ingredients for Karele Ki Sabzi
Full ingredients with measurements are available in the recipe card below at the end of this post Bitter Melon or bitter gourd known as Karela – you can mostly find it in asian grocery stores. This sabzi can be made using frozen karela too. Onion – I’ve used a brown onion, but red onion works fine too. Oil I am using light olive oil for this recipe, some like to use mustard oil. Hing – optional Cumin seeds – optional Spice powders red chili powder, turmeric powder, coriander powder, garam masala. Jaggery or Sugar – this helps to also cut through the bitterness. Lemon juice or amchur powder known as dry mango powder. Alternatively use tamarind paste. Salt to taste Coriander leaves to garnish
How to make Karela Sabzi
Full printable recipe in recipe card below. Scrape the skin of karelas using vegetable peeler or knife. If you wish to, you can also peel the skin properly. Wash under running water. Cut bitter squash in to small pieces. Heat oil in a heavy bottom kadai, add the cumin seeds then sauté the onion about 4-5 minutes on medium heat or till golden brown. Now add bitter gourd slices and mix well. Add chilli powder, turmeric powder, garam masala and ground cumin and coriander along with little salt. Stir well and cover the kadai/pan with a lid. You may add very little water (1-2 tablespoon) to create steam before covering the pan. Cook bitter gourd fry about 10-12 minutes on a slow flame. In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery and lemon juice. Mix well and cook 1-2 minutes more on low heat.
Tips
To reduce bitter taste of the karela, add teaspoon salt in a bowl of cold water. Soak sliced bitter gourd in salted water for 10-12 minutes. Discard the salt water, then use the karela as normal in the recipe. You may need to reduce the amount of salt you add later. Frozen karela do not required thawing prior stir fry/cooking.
Serving suggestions for Karela Onion Sabzi
In Gujarati homes, dry karela sabzi is served as a side dish with Gujarati dal, Jeera rice and Indian flatbreads. We typically pair rotli with this bitter gourd sabzi for an everyday meal. It is also great as part of a Gujarati Thali.
Storage
Store leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or in the microwave. I do not recommend freezing this recipe as thawing will alter the texture of the karela.
Other sabzi recipes
Bhindi Bhaji Zucchini Curry Cabbage Curry Suva Bhaji (Indian Dill Leaves Curry) As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted in January 7th 2011 but I have updated the post since with helpful content. The recipe remains the same.
