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4 to 5 - medium size tender
1 - medium sized onion, cut into strips
1 - medium sized tomato, finely chopped
2 - green chillies, finely chopped
1/2 tsp - coriander (dhania) powder
1/2 tsp - cumin (jeera) powder
1/2 tsp -
Red Chilli powder
1/2 tsp - dry
A pinch of
for garnishing (optional)
Salt to taste
Oil for frying
How to Make Karela Curry
Wash and cut the bitter gourd/ karela into thin round slices.
Heat a few tablespoons of oil for frying in a pan.
Lightly fry the karela for a few minutes on low heat.
Take care not to burn them.
Take them out of the pan and keep aside.
Using the same oil, add sliced onions and fry till they turn slightly brown.
Add chopped tomatoes and green chillies and mix well.
After a minute or so, add the bitter gourd pieces
Add the powders - coriander, cumin, red chilli, turmeric and dry mango powder and give it all a good mix.
Add salt to taste.
Once the karelas are well-coated with the powders and fried, turn off the stove transfer into a bowl.
Garnish with finely chopped coriander leaves.
Serve with roti/ pulao.
For those who wish to remove the bitterness from the karela pieces, you may soak the cut pieces in salt and water for about 10-15 minutes.
Drain them out on paper towel before frying or boil the karela pieces in tamarind water and follow the same steps described above.
This curry tastes good for who love the taste of karela in its bitter form.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.