Karela kachri

Recipe by
Total Time:
15-30 minutes
Rated : 4 Stars
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 Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

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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.