Karela Rajma

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 cup - Rajma or red beans, soaked overnight and then cooked till tender.
  • 4 - Small to medium bitter gourds (karela),
  • 1 tbsp - Vegetable or canola oil
  • 1 - Medium red onion, thinly sliced
  • 1 tbsp - Minced garlic
  • 1 tsp - Mustard seeds
  • 1 tsp - Cumin seeds
  • A pinch of asafetida (optional)
  • 1 tbsp - Sugar
  • 1 tbsp - Garam masala
  • 1 tsp - Chilli powder
  • 1/2 tsp - Turmeric (optional)
  • 1/2 cup - Coconut milk
  • Salt to taste

How to Make Karela Rajma

  • Trim the ends and cut the karela into rings.
  • Remove the hard seeds in the centre, put the karela rings in a microwave safe bowl, add about 1 cup of water, and microwave* until tender for about 10-15 minutes.
  • The karela should still have a slight bite to it.
  • Heat the oil in a saucepan, add the mustard seeds, cumin seeds, and asafoetida.
  • When the seeds sputter, add the onions, sugar and stir fry until the onions begin to brown.
  • Add the garlic and stir for a minute.
  • Add the garam masala, chilli powder, and turmeric( if using).
  • Stir to coat the spices with oil and toast them for about a minute.
  • Add the karela and stir in.
  • Then add the rajma and about 1 cup of water and salt to taste.
  • Simmer the curry for about 10 minutes on medium heat.
  • Add the coconut milk and turn off the heat and mix well.
  • Garnish with coriander, if desired.
  • Recipe courtesy: Holy Cow Vegan.