Karela Sassar (Bitter Gourd with Onion)

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 kg - karelas (bitter gourd) they should be thin and long
  • 5 medium sized onions (finely chopped)
  • 2 to 3 green chillies (finely chopped)
  • 4 medium sized tomatoes (finely chopped)
  • 1.5 tsp - red chillie powder
  • 2 tsp - coriander powder
  • 1/4 tsp - turmeric powder
  • 2 tbsp - wheat flour
  • 1 tbsp - finely chopped coriander leaves
  • oil for deep frying
  • salt to taste
  • 5 tbsp - oil

How to Make Karela Sassar (Bitter Gourd with Onion)

  • Peel off the skins of the karelas and wash well.
  • Make slits in the centre of the karelas.
  • Apply some salt and wheat flour, rub well and keep aside for an hour.
  • After an hour wash the karelas, squeeze out the water from them, and deep fry on a medium flame till they are tender and turn a shade of golden.
  • Keep them aside.
  • Heat oil in a kadai, add sliced onions and chopped green chillies.
  • Saute the onions on a low flame till they turn pink in colour.
  • Add chopped tomatoes, red chilli powder, coriander powder, turmeric powder and salt to taste to the onions.
  • Saute on a low flame till the tomatoes are soft and oil separates.
  • Add the kept aside fried karelas and mix well. Simmer for 5 minutes.
  • Garnish with finely chopped coriander leaves and serve with hot khichdi or brown rice or dal and chappati.