Karela Masala

Nutrition · per serving

Steps

1. 1

   Trim the ends of the bitter gourd, slice it in half lengthwise if large, scrape out any hard mature seeds, then slice thinly into half-moons. Toss with the salt and leave for 10 minutes while you prepare the other ingredients. This quick salting softens the bitterness without making the dish overly salty.

   300 g bitter gourd (karela)4 g salt
2. 2

   Meanwhile, thinly slice the onion, finely chop the garlic, chop the tomato, and chop the coriander leaves. After 10 minutes, squeeze the bitter gourd firmly with your hands to remove some released liquid; do not rinse, or the seasoning will wash away.

   150 g onion, thinly sliced10 g garlic, finely chopped150 g tomato, finely chopped10 g fresh coriander leaves, chopped
3. 3

   Heat the oil in a wide frying pan over medium heat. Add the cumin seeds and let them sizzle for 20-30 seconds until fragrant. Add the onion and cook for 5-6 minutes, stirring often, until softened and lightly golden at the edges; this sweetness helps balance the karela.

   25 ml neutral oil3 g cumin seeds150 g onion, thinly sliced
4. 4

   Add the garlic and cook for 30 seconds until aromatic. Add the squeezed bitter gourd and stir-fry for 5-6 minutes over medium to medium-high heat, stirring regularly, until it loses its raw look and begins to brown in spots.

   10 g garlic, finely chopped300 g bitter gourd (karela)
5. 5

   Add the tomato, ground coriander, turmeric, red chilli powder, amchur, and the remaining salt. Mix well and cook for 6-8 minutes, stirring every minute or so, until the tomato breaks down, the masala coats the karela, and the oil begins to separate lightly from the mixture. If the pan looks dry before the tomato softens, add 1-2 tablespoons of water.

   150 g tomato, finely chopped4 g ground coriander1.5 g ground turmeric1 g red chilli powder3 g amchur (dried mango powder)3 g salt
6. 6

   Taste and adjust only if needed: the finished dish should be savoury, lightly tangy, and pleasantly bitter rather than harsh. Cook 1-2 minutes more for a drier sabzi or stop earlier for a softer texture.

7. 7

   Turn off the heat, sprinkle over the chopped coriander leaves, and serve hot with roti, paratha, or dal and rice.

   10 g fresh coriander leaves, chopped

Origin & History

Karela ki sabzi is a classic North Indian home-style dish made in many regional variations, from dry stir-fries to stuffed versions. Because bitter gourd has long been valued in Indian food traditions for both flavour and perceived health benefits, cooks often balance its bitterness with onion, souring agents such as amchur, and patient frying.