Bitter Gourd Rice - Karela Rice

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Kumbhi Pulao, Best Peas Pulao, Easy Sweet Curd Rice (Dhoyi Bhath)

Rate This Recipe


How to Make Bitter Gourd Rice - Karela Rice

  • Preparing the masala:
  • Dry-grind the ingredients listed for preparation of the masala. Then dry-roast until you get the aroma. Keep aside.
  • Preparing the main dish:
  • Add 1 tsp of oil, lemon juice and salt to taste to the raw rice. Pressure-cook with 2 cups of water (3 whistles).
  • Put concentrated tamarind paste, jaggery and 1 cup of water in a pan and bring to boil. Simmer for some time until the quantity reduces to half.
  • Scrape the bitter gourd and cut into pieces. Add salt and 1/2 tsp of turmeric powder. Keep aside for 30 minutes.
  • Heat 2 tbsp oil in a big deep pan. Add the mustard seeds, urad dal and cumin seeds.
  • When the seeds splutter, add the onion and green chillies.
  • When the onion turns translucent, add 1/2 tsp of turmeric powder and the bitter gourd and saute well.
  • Cook the bitter gourd until tender.
  • Add the roasted masala mixture and mix well. Then add the tamarind jaggery mixture.
  • Cover and cook until the bitter gourd is fully cooked (Add 2 tbsp of water if the mixture is too dry).
  • Add salt and let the preparation simmer.
  • Add the cooked rice, mix well and simmer for 2-3 minutes.
  • Garnish with coriander and curry leaves.
  • Recipe courtesy: