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Karela Sabzi (Bitter Gourd Stir Fry)

This karela recipe transforms bitter gourd into a flavorful dish with Indian spices and caramelized onions. The salt treatment removes excessive bitterness while the aromatic spices create a complex, savory flavor that turns skeptics into believers.
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Prep Time 50 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Indian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 grams bitter gourd karela, about 4 medium sized
  • 1 tablespoon salt for debittering plus more to taste
  • 2 medium onions thinly sliced
  • 3 tablespoons mustard oil or vegetable oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder adjust to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon amchur dry mango powder
  • 1/2 teaspoon garam masala
  • 2 fresh green chilies slit lengthwise (optional)
  • 2 tablespoons fresh coriander leaves chopped for garnish

Equipment

  • Large mixing bowl
  • Sharp knife and cutting board
  • Wide skillet or kadhai (Indian wok)
  • Wooden spatula or cooking spoon
  • Clean kitchen towel or paper towels
  • Measuring spoons
  • Small bowl for spice mixture

Method
 

  1. Wash the karela thoroughly under running water and pat dry. Trim both ends, then slice into thin rounds about 3mm thick. Ensure uniform thickness for even cooking.
  2. Place the sliced karela in a large bowl and sprinkle with 1 tablespoon of salt. Toss well to coat every piece, then set aside for 30 minutes to draw out the bitter juices.
  3. After 30 minutes, take small handfuls of karela and squeeze firmly to extract as much brown liquid as possible. Pat the squeezed slices dry with a kitchen towel.
  4. Heat the mustard oil in a wide skillet over medium high heat until it shimmers and just begins to smoke lightly. Add cumin seeds and let them crackle for about 10 seconds.
  5. Add the squeezed karela slices to the hot oil in a single layer. Let them cook undisturbed for 3 minutes, then stir and continue frying for another 8 to 10 minutes until crispy and golden brown.
  6. Push the karela to one side and add the sliced onions to the empty space. Saute the onions for 5 minutes until they turn golden and slightly caramelized.
  7. Reduce heat to medium low. Add turmeric, red chili powder, coriander powder, and amchur. Stir everything together for 1 minute to coat the karela and onions evenly.
  8. Sprinkle garam masala over the dish and add the green chilies if using. Taste and adjust salt if needed. Cook for another 2 minutes to let the flavors meld.
  9. Transfer to a serving dish and garnish with fresh coriander leaves. Serve hot with chapati, rice, or dal.

Notes

For extra crispy karela, spread the fried pieces on a baking sheet and pop them under the broiler for 2 minutes. Choose young, small karela as they tend to be less bitter. Do not wash the karela after salting as you will lose the surface starch that helps with crisping. Store cooled karela in an airtight container for up to 4 days in the refrigerator.