If you are born In India, you must have tasted the traditional recipe of Karela. As a kid, I used to avoid it because of the bitter taste (hence the name Bitter Gourd). My mother’s recipe of making it with onions helped me adapt it’s taste and with time, I started relishing it and it’s actually no more bitter for me. It won’t taste mild sweet like Lauki, pumpkin, or Tori (other gourd family veggies). But it has it’s own flavor that gets better with Indian spices- Fennel powder, red chili powder, garam masala and dry mango powder. This Bitter Gourd curry is a mild twist to classic recipe where karela are deep fried. I have cooked them in as much oil as needed using a wok. Try this amazing yet simple recipe of Karela Subji, made in heavy iron wok in easy steps!
Why Would You Love This Recipe?
Authentic Indian Curry. Easy Recipe. Doesn’t deep fry the karela and uses oil just to stir fry. One Pot recipe. Vegan & Gluten free. Simple steps to eliminate the bitter flavor. The Best Bitter Gourd Curry Recipe Ever!
Ingredients
See the recipe card for exact measurement of the ingredients.
Fresh Bitter Gourd- Fresh green karele works best. Try picking the one which don’t have hard seeds in them. Onions-Red onions work best. We would chop them in thick slices as they add amazing taste. Indian Spices- Turmeric Powder, Red Chili powder, Fresh green chilies, Fennel powder, cumin seeds, garam masala, dry mango powder. Adjust the heat as it will be spicy. Mustard Oil- Mustard oil is the best oil for this recipe. If you don’t use mustard oil for edible purpose, you may try sesame oil. Salt- Normal salt works best.
How To Make Bitter Gourd Curry
Step 1. Prepare Bitter Gourd
Wash and slice bitter gourds into thick rounds or vertical slices. Sprinkle with salt and set aside for 20-30 minutes to reduce bitterness. Rinse and pat dry.
Step 2. Sauté Onions
Heat oil in a heavy wok. Add sliced onions. Cook until onions are golden brown. Remove and set aside.
Step 3. Cook Bitter Gourd
In the same wok, add spices, fry the bitter gourd slices until they are golden brown. Add salt and mix well. Cook with lid for 8-10 minutes on slow flame.
Step 4. Combine and Simmer
Add caramelized onions to karela spices mixture and cover the wok with a lid. Cook on slow flame for about 2 minutes for flavors to be assimilated.
Step 5. Serve
Garnish with garam masala and dry mango powder. Serve hot with paratha, poori, or jeera rice.
Expert Tips
Make sure to dry Bitter Gourd after salting them. You have to add normal salt as the salt added before helps in removing the bitterness. Use heavy iron wok and Cook on slow flame for best taste. They would be good for about 2-3 days when stored in the refrigerator.
More Indian Curry Recipes:
Bathua Aloo Ki Sabji - Potato Bathua Saag Recipe Easy Lentil Meatballs (Vegan + Gluten Free) 20-Minute Easy Mushroom Stir Fry With Peas Best Paneer Jalfrezi Recipe (Easy Restaurant Style Recipe) Healthy Palak Paneer Recipe Without Cream (Easy, Low Calorie) Aloo Methi Subji | Aloo Methi Recipe (Vegan Indian Curry)
Don’t forget to subscribe to my Weekly Newsletter for a free Recipe!
