Karela Bhaja - Bitter Gourd Curry (dry)

Recipe by
Total Time:
50 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 - Large bitter gourd washed and sliced.
  • 2 - Potato, large, peeled and sliced into thin strips
  • 1.5 Tsp - Turmeric powder
  • 2 Tsp - Cumin powder
  • 2 Tbsp - Coriander powder
  • 1 - Onion large, sliced
  • Salt as per taste
  • 1 - Green Chilli (optional)
  • 2 Tbsp - Oil
  • Paanch phoren or Cumin seed
  • 1 - Tomato, chopped

How to Make Karela Bhaja - Bitter Gourd Curry (dry)

  • Marinate the bitter gourd by applying oil, salt, and turmeric. Keep aside for 10 minutes. (In 10 minutes bitter gourd will release some water which is basically its bitterness.)
  • After 10 minutes, heat 1 tbsp of oil in a kadai.
  • Fry the bitter gourd, until it turns golden brown. Remove onto a separate bowl. (Do not add the released water from the bitter gourd. Keep that water aside for use later.)
  • Add another tbsp of oil in the same skillet.
  • Add the paanch phoren or the cumin seed, splutter.
  • Add the onions and saute until translucent.
  • Now add the potatoes and season with salt. Cover and cook for 1 minute.
  • Stir in between to avoid burning. You can lower the flame to medium heat.
  • After 1 minute add the fried bitter gourd.
  • Now add the rest of the masalas or spices.
  • Add the chopped tomatoes, the leftover water released by bitter gourd marinade.
  • Cover and cook until the tomatoes are done and the oil separates.
  • Once done, turn off the heat.
  • Serve hot with Chapati or rice.
  • Recipe courtesy: Wah Sush Kitchen