Crispy Karele Ki Sabzi Recipe | Indian Spiced Bitter Gourd

Crispy Karele Ki Sabzi Recipe | Indian Spiced Bitter Gourd

Karela or bitter gourd is a vegetable with a very strong bitter flavour. There are important steps in order to make this a very tasty vegetable dish. Karela is an acquired taste and nowadays karele ki Sabzi Recipe is one of my favourites to have with my dal recipe and plain hot roti.

To remove the bitter gourd bitterness for this karele ki sabzi recipe I slice it, wash, sprinkle with salt and leave it aside, it releases most of its bitter water, then I just pat dry and cook normally. Some people prefer to make it less bitter by frying it in a large quantity of oil, just like in most of my recipes I choose the healthiest method and avoid using an excess of oil or other fats.

Bitter gourd is also known as bitter melon and believed to have health benefits that range from lowering bad cholesterol levels, lowering blood glucose levels, making the hair look lustrous, skin glowing and helping on weight loss. Along with its benefits, there are also adverse effects in consuming this vegetable in its raw form, and it is contraindicated for pregnant women as it may induce a miscarriage.

Bitter gourd juice is a popular drink for some benefits it can bring, the maximum quantity of the raw vegetable pulp/juice advised is 2 tbsp, have it on an empty stomach paired with ginger, lemon, pear, or jaggery to mask its bitter taste when raw. Do not replace any medicine with this drink, and have it in moderation.

Karele Ki Sabzi Recipe Video:

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Karele Ki Sabzi Recipe with step by step photos:

Karele Ki Sabzi Recipe with Step by Step Photo dontask4salt vegetarian Indian recipes
Karele Ki Sabzi Recipe Step 1: Slice the Karela (bitter gourd), wash it and sprinkle salt over it and leave it aside for at least half hour, then pat dry. This is how you make bitter gourd taste less bitter.
Karele Ki Sabzi Recipe with Step by Step Photo dontask4salt vegetarian Indian recipes
Karele Ki Sabzi Recipe Step 2: Heat up a pan with oil, once hot add the fennel seeds and let them sizzle.
Karele Ki Sabzi Recipe with Step by Step Photo dontask4salt vegetarian Indian recipes
Karele Ki Sabzi Recipe Step 3: Sprinkle a pinch of hing (asafoetida), then add the bitter gourd and fry for a few minutes.
Karele Ki Sabzi Recipe with Step by Step Photo dontask4salt vegetarian Indian recipes
Karele Ki Sabzi Recipe Step 4: When the karela is softer and starting to get a golden colour, add the spices, turmeric, ground coriander, red chilli powder and garam masala. Cook the spices and allow the bitter gourd to get completely cooked. Then squeeze a bit of lemon juice and serve.

 

 

AuthorAndreia Machado

Yields3 Servings
Prep Time30 minsCook Time12 minsTotal Time42 mins

 400 g Karele (Bitter gourd)
 2 tbsp Vegetable oil
  tsp Fennel seeds
 1 pinch Hing (Asafoetida)
 ½ tsp Turmeric Powder
 1 tsp Ground Coriander
 ½ tsp Red chilli powder
 ¼ tsp Garam masala powder
 Lemon to taste
 Salt to taste

1

Slice the Karele (bitter gourd), wash it and sprinkle salt over it and leave it aside for at least half hour, then pat dry. This will make it taste less bitter.

2

Heat up a pan with oil, once hot add the fennel seeds and let them sizzle.

3

Sprinkle a pinch of hing (asafoetida), then add the bitter gourd and fry for a few minutes.

4

When the karele is softer and starting to get a golden colour, add the spices, turmeric, ground coriander, red chilli powder and garam masala. Cook the spices and allow the bitter gourd to get completely cooked. Then squeeze a bit of lemon juice and serve.

Ingredients

 400 g Karele (Bitter gourd)
 2 tbsp Vegetable oil
  tsp Fennel seeds
 1 pinch Hing (Asafoetida)
 ½ tsp Turmeric Powder
 1 tsp Ground Coriander
 ½ tsp Red chilli powder
 ¼ tsp Garam masala powder
 Lemon to taste
 Salt to taste

Directions

1

Slice the Karele (bitter gourd), wash it and sprinkle salt over it and leave it aside for at least half hour, then pat dry. This will make it taste less bitter.

2

Heat up a pan with oil, once hot add the fennel seeds and let them sizzle.

3

Sprinkle a pinch of hing (asafoetida), then add the bitter gourd and fry for a few minutes.

4

When the karele is softer and starting to get a golden colour, add the spices, turmeric, ground coriander, red chilli powder and garam masala. Cook the spices and allow the bitter gourd to get completely cooked. Then squeeze a bit of lemon juice and serve.

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2 thoughts on “Crispy Karele Ki Sabzi Recipe | Indian Spiced Bitter Gourd”

  • I tried this recipe yesterday…
    I followed the recipe closely, left the slices liberally sprinkled with salt for 40mins each side, and the finished dish looked exactly like the pictures. But it was horribly bitter and completely inedible! Where did I go wrong?? 🙁

    • Hi Bryony,

      I am sorry to hear that the recipe didn’t turned out as expected, I can only immagine that the bittergourd might not been cooked through. The same situation has happened to me on my first time making this dish.. some people choose to actually deep fry the bittergourd or boil it, but for me it works just doing as state in the recipe. I can suggest that you cook it longer or slice it thinner. If this is your first time using bittergourd and since it is an acquired taste I can also suggest you to try the sweeter variety. Same shape but light in colour and smooth skin, this variety has origin in China but it is also commonly used in India. Let me know how it goes…

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