Karela kachri

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 500 gm - medium-sized karela
  • 250 gm - onions (sliced
  • 1/2 cup - oil
  • 3 tsp - salt
  • 2 tsp - coriander powder
  • 1 tsp - chilli powder (or to taste)
  • 2 tsp - sugar
  • 1 tbsp - lemon juice

How to Make Karela kachri

  • Scrape the karelas and cut in rounds. Rub 2 tsp salt on them and leave for about 5-6 hours.
  • Knead the karelas well with the hands till they become soft and the bitter water is removed.
  • Wash them 2-3 times with fresh water and squeeze well.
  • Heat the oil in a kadai and fry the onions at medium temperature till they are golden brown and crisp -
  • Remove and keep in a soup-strainer to drain the oil or keep on grease-proof paper.
  • In the same oil, add the karelas and fry at medium temperature till they become evenly brown.
  • Add about 1/2 tsp salt, coriander powder, chilli powder, sugar and lemon juice and add 2 tbsp of water to soften the karelas (if crisp karelas are required, do not add water).
  • Mix crisp fried onions before serving.