Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.
This Bitter Gourd Curry Isn't Bitter at All
Karela, or bitter gourd, is a very healthy vegetable that is especially useful for people with high blood sugar as it can help regulate blood sugar levels. However, some people don't like the taste of this vegetable and say that it tastes bitter, even when it is cooked well.
However, if you prepare this recipe as per my instructions, including the tips described in the accompanying video, I can assure you that it will not be even a wee bit bitter.
I hope you try it and share your experience.
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
- 500 grams karela (bitter gourd)
- 1 to 1 1/2 tbsp salt
- 3-4 tbsp vegetable oil
For the curry:
- 1 tsp saunf (fennel seeds)
- 1 tsp jeera (cumin seeds)
- 4 medium onions, sliced thin
- 1/2 tsp or to taste salt (go easy on the salt as the marinated and washed karela slices still retain some salt)
- 1/2 tsp red chilli powder
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 cup water
- 1 1/2 tsp amchur (mango powder)
- Peel the karele and wash by dipping in a bowl of water.
- Snip off both the ends of all the karele and chop them into medium-thick round slices.
- Sprinkle salt over the and hand-mix well. Cover with a lid and let sit for 1 hour.
- Transfer the karela slices to a strainer and wash thoroughly under running water to remove the remaining salt. Then wipe dry with a thick cloth.
- Shallow-fry the karela slices. In a pan put in the oil and heat it on medium heat then put in the karela slices, reduce the heat to low-medium and fry until they turn a light golden colour. Hold the slices briefly against the side of the pan when you remove them to let the excess oil drip out into the pan. Remove and set aside.
- To make the curry, keep the same pan with the remaining oil on low heat. Add the saunf and jeera and saute until they become aromatic.
- Add the sliced onions, raise the heat to low-medium and saute until they turn a light pink colour.
- Reduce the heat to low and add in the fried karela pieces. Stir a few times and add the spices: salt, red chilli powder, coriander powder and turmeric powder. Mix well and stir cook for 5 minutes.
- Add the water and mix well. Cook until the karela slices are soft. Keep the heat on low, about 25 minutes.
- Put in the amchur powder, mix well and stir cook for 1 minute.
- Transfer the dish to a serving bowl and serve with roti or paratha.
Karele ki Sabji (Bitter Gourd Curry)
© 2021 Rajan Singh Jolly