Karela Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 4 to 5 - medium size tender karela (bitter gourd)
  • 1 - medium sized onion, cut into strips
  • 1 - medium sized tomato, finely chopped
  • 2 - green chillies, finely chopped
  • 1/2 tsp - coriander (dhania) powder
  • 1/2 tsp - cumin (jeera) powder
  • 1/2 tsp - red chilli powder
  • 1/2 tsp - dry mango powder (amchur)
  • A pinch of turmeric powder
  • Finely chopped coriander leaves for garnishing (optional)
  • Salt to taste
  • Oil for frying

How to Make Karela Curry

  • Wash and cut the bitter gourd/ karela into thin round slices.
  • Heat a few tablespoons of oil for frying in a pan.
  • Lightly fry the karela for a few minutes on low heat.
  • Take care not to burn them.
  • Take them out of the pan and keep aside.
  • Using the same oil, add sliced onions and fry till they turn slightly brown.
  • Add chopped tomatoes and green chillies and mix well.
  • After a minute or so, add the bitter gourd pieces
  • Add the powders - coriander, cumin, red chilli, turmeric and dry mango powder and give it all a good mix.
  • Add salt to taste.
  • Once the karelas are well-coated with the powders and fried, turn off the stove transfer into a bowl.
  • Garnish with finely chopped coriander leaves.
  • Serve with roti/ pulao.
  • For those who wish to remove the bitterness from the karela pieces, you may soak the cut pieces in salt and water for about 10-15 minutes.
  • Drain them out on paper towel before frying or boil the karela pieces in tamarind water and follow the same steps described above.
  • This curry tastes good for who love the taste of karela in its bitter form.