This Bitter Gourd Curry also known as Karela Sabji (in Hindi) is a simple, easy Punjabi recipe. Bitter gourd cubes with lightly caramelized onions, dry mango powder and a few spices make this dish sweet, tangy and bitter in taste. This karela recipe comes from our family and I have learned it from my mother-in-law. I hope you enjoy making this one as we do.
Not everyone is fond of bitter gourd aka bitter melon or karela (Hindi). Either you will love it or hate it. I fall in the first category of liking this veggie from my childhood.
It is, in fact, one of my favorite veggie and I simply love this recipe. I always make sure that I include karela in our food once or twice a month. Apart from this dish, other karela recipes I make at home are:
This bitter gourd curry is not overly dry but has some moistness from the caramelized onions and the tender soft bitter gourd.
It is a quick, healthy and easy sabzi that I make with bitter gourd when I do not have enough time for making Bharwa Karela (Stuffed Bitter Gourd Recipe). The ingredients used are similar in both these recipes, except for the method of cooking
Now before I mention step by step details about the karela recipe, let’s take a sneak peek at the health benefits of karela or bitter gourd:
- It purifies blood.
- Excellent for people having diabetes.
- Improves constipation and piles.
- Helpful in healing skin disorders.
- Besides being good in B Vitamins and Vitamin C, Karela is also rich in minerals like iron, calcium and phosphorous.
How to make Karela ki Sabji
1. Rinse and then peel 250 grams karela or 5 small to medium-sized karela. Wash them in running water. Then chop in small pieces.
Remove the seeds while chopping. If the karela is small and tender, then these will have tender seeds and they cannot be removed.
If karela is very bitter, then add some salt to chopped karela pieces. Mix very well and allow this mixture to sit for 15 to 20 minutes.
Then squeeze the karela and rinse them very well in water. This will get rid of some bitterness from the karela.
2. In a kadai or pan, heat 2 tablespoons of oil. Use any neutral-flavored oil. Let the oil become hot. Then reduce the heat to a low and add the chopped karela.
3. Mix chopped karela with oil and sauté on a low to medium-low heat. Stir often while sautéing.
4. Sauté the karela for 4 to 5 minutes.
5. Then add 1.5 cups of thinly sliced onions.
6. Mix the sliced onions with the karela pieces.
7. Sprinkle ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder and salt as per taste.
8. Mix very well.
9. On a low heat continue to sauté stirring often. Sprinkle some water if onions or karela start sticking to the pan. Deglaze removing the ingredients stuck at the bottom and continue to saute.
10. Sauté for 10 to 12 minutes on low or medium-low heat till both the karela and onions are cooked. The onions will also become golden and caramelize by this time.
They are not overly caramelized but lightly caramelized having a nice softness and sweetness that complements and balances the bitter taste of the karela.
Keep on stirring at regular intervals. Check the seasonings. Add more red chili powder or salt if required.
11. When the onions have lightly caramelized and the bitter gourd pieces have softened and are fork tender, then sprinkle ½ to 1 teaspoon dry mango powder (amchur powder) and ½ teaspoon garam masala powder.
For a more tangy taste increase the amount of dry mango powder by ½ teaspoon. If you don’t have dry mango powder then you can drizzle ½ to 1 teaspoon lemon juice.
12. Mix very well and then switch off the heat.
Serve karela ki sabji with phulka, paratha and a bowl of fresh plain curd (yogurt) or sweetened curd.
This dry bitter gourd curry also goes very well as a side vegetable dish or accompaniment with the combination of dal rice or kadhi chawal (Punjabi curd kadhi with rice). You can garnish with some coriander leaves if you want.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Karela Sabji (Bitter Gourd Recipe)
Ingredients
- 2 tablespoons oil
- 250 grams bitter gourd or 5 small to mediums sized karela or 2 cups chopped karela
- 200 grams onions or 2 large onions or 1.5 cups thinly sliced onions
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon kashmiri red chili powder
- salt as per taste
- ½ teaspoon Garam Masala
- ½ to 1 teaspoon dry mango powder (amchur powder), add as required
Instructions
Preparation
- Rinse and then peel karela. Then chop in small pieces.
- Remove the seeds while chopping. If the karela is small and tender, then these will have tender seeds and they cannot be removed.
- If karela is very bitter, then add some salt on chopped karela pieces. Mix very well and allow this mixture to sit for 15 to 20 minutes. Then squeeze the karela and rinse them very well in water again. This will get rid of some bitterness from the karela.
Making karela sabji
- In a kadai or pan, heat 2 tablespoons oil. You can use any neutral flavored oil.
- Let the oil become hot. Then reduce the heat to a low and add the chopped karela.
- Mix chopped karela with oil and sauté on a low to medium-low flame. Stir often while sautéing.
- Sauté the karela for 4 to 5 minutes.
- Then add thinly sliced onions.
- Mix the sliced onions with the karela.
- Sprinkle turmeric powder, kashmiri red chili powder and salt as per taste. Mix very well.
- On a low heat continue to sauté stirring often. Sprinkle some water if onion or karela starts sticking to pan. Mix and deglaze removing any bits stuck to the pan and continue to saute.
- Sauté the karela sabji for 10 to 12 minutes till the both the karela and onions are cooked. The onions will also become golden and caramelize by this time. Keep on stirring often.
- When the onions have lightly caramelize and the bitter gourd pieces are tender and soft, sprinkle dry mango powder and garam masala.
- Mix very well and then switch off the heat.
- Serve karela sabzi with phulka, paratha and a bowl of fresh plain curd or sweetened curd. This bitter gourd curry also goes very well as a side vegetable dish or accompaniment with the combination of dal rice or kadhi chawal. You can garnish with some coriander leaves if you want.
- It can be packed for lunch box with a side of paratha or roti.½
Notes
- How to remove bitterness from karela – In india, we do not get extremely bitter karelas. But, if you get the karela which are very bitter, then mix some salt on the chopped karela and keep aside for 20 to 30 minutes. The salt extracts the bitterness. Rinse in water and then use in the recipe. Alternatively, you could also put them in salted water. Keep them in the salted water for 20 to 30 minutes. Rinse them with fresh water and then add them to the recipe.
- A few updates from readers’ comments: Karela seeds can be weeded out due to the reason that they are toxic and should be avoided during pregnancy. Red arils (covering on seeds) are reportedly toxic in children, causing vomiting, diarrhea, and sickness.
- For a more tangy taste increase the amount of dry mango powder by ½ teaspoon. If you don’t have dry mango powder then drizzle ½ to 1 teaspoon lemon juice or as required, when you add garam masala powder.
- The recipe can be doubled or tripled.
Nutrition Info (Approximate Values)
This Karela Recipe post is from the archives (August 2010) and has been republished and updated on 7 July 2021.
Thank you for this delicious n easy recipe. Tried it today n turned out too good.
welcome and thankyou teju 🙂
So easy to make
Nd really its vry tasty
Recipe seems yummy, just worried about the bitterness. looking forward to trying it.
so easy to make and is very tasty… Thanks for sharing!
welcome nimisha
Thank you Dasanna for sharing this recipe. The dish is so simple, can be made with minimum ingredients and yet is very tasty.
welcome chitra.
Wowwwww easy recipe and ekdm mst tasty tasty….yummmmmiiiiiiiiiiiii
thanks pooja
very simple and tasty
thanks vk menon
I am diabetic with very high sugar levels I am anxious to get these down without being dependent on insulin
apart from bitter gourd, i would suggest you to use fenugreek in your diet. either fresh fenugreek leaves (if you can get them where you live) or fenugreek seeds or powder. a bit added in your food will help. you will get a lot of info on google.
I m a foodie, just loved this recipe very simple and fast, not so bitter.
taste good…
thanks for the feedback.
thanks for the recipe..looks god my father used to eat lots of Karela for his blood pressure and other illlnesses
thanks ben.
Very simple recipe! I am about to try this out. Thanks!
welcome pramod
Why we have to peal Kerale.
there is no need to peel the kerala. its just individual preference.
Yesterday I saw this and cooked it at home, my husband liked it. thanx. it was very good.
welcome anjali
Yesterday i read this recipe, and did the same and it became soooo …… good.
welcome anjali and thanks.
We also cook in similar manner but we add fennel (Saunf) also to it..it tastes good..try..it should be grinded masala saunf, added to ur taste.
i have tried adding saunf powder in bharwan karela. i know it tastes good. will try with the sabi too.