Karela Curry
Transform the bold, distinctive flavor of karela (bitter gourd) into a deliciously spiced curry that will convert even the most skeptical taste buds. This aromatic dish combines earthy spices with tender karela for a complex, satisfying meal that pairs perfectly with rice or roti.
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Servings: 4
Calories: 95kcal
Equipment
Ingredients
- 250 grams karela bitter gourd, sliced
- 1 medium onion chopped
- 1 green chilli slit
- 2 tablespoons oil
- ½ teaspoon cumin seeds
- 1 pinch asafoetida optional
- ⅛ teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon fennel powder
- ⅓ teaspoon salt
- 1 to 2 tablespoons lemon juice
- 3 tablespoons coriander leaves
Instructions
- Heat oil in a pan over medium heat, add cumin seeds and asafoetida.
- Add chopped onions and curry leaves, sauté until onions turn pink.
- Add sliced karela and salt, sauté for 3 minutes.
- Cover the pan and cook until karela becomes tender.
- Add turmeric, red chili powder, coriander powder, and fennel powder.
- Cover and cook until karela is completely soft.
- Stir in lemon juice and garnish with fresh coriander leaves before serving.
Notes
To reduce bitterness, slice karela and sprinkle with salt, let sit for 30 minutes, then rinse and pat dry before cooking
Fennel powder adds a subtle sweetness that balances the bitter flavor
Kashmiri red chili powder provides color without excessive heat
Lemon juice brightens the dish and helps cut through the bitterness
Store leftovers in refrigerator for up to 3 days and reheat gently
Can be made ahead and tastes even better the next day as flavors develop
Nutrition
Serving: 1Cup | Calories: 95kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 285mg | Fiber: 3g | Sugar: 4g