Masaledar Karele

Recipe by
Total Time:
5.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 3 karela (bitter gourd)
  • 2 green chillies
  • 1/2 tsp ginger grated
  • 1/2 tomato chopped
  • 4-5 tamarind pieces inch long
  • 1 stalk curry leaves
  • 2-3 sprigs coriander chopped
  • 1/2 tsp each mustard and cumin seeds
  • 1 tbsp molasses or sugar
  • 1.5 tsp red chilli powder
  • 1 tsp dhania powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala
  • 2-3 pinches asafoetida
  • Salt to taste
  • 1 tbsp oil
  • Sour buttermilk to soak karela

How to Make Masaledar Karele

  • Slice bitter gourd into thin discs. Soak in sour buttermilk for 4 hours.
  • Drain, wash, sprinkle liberally with salt.
  • Keep aside for 1 hour. Rub slices well with hand, wash and drain.
  • Boil in water till soft to touch, drain, wash again, drain, keep aside.
  • Heat oil in a heavy pan, add mustard and cumin seeds, asafoetida, allow to splutter.
  • Add curry leaves, ginger, tomato, chillies, tamarind pieces. Stir.
  • Mix all dry masalas in 1/2 cup water to form a paste, and add to pan.
  • Cook till oil separates. Add karela slices and stir well. Add molasses.
  • Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
  • Serve hot or cold with chapattis.