indianveganbitter-gourdsabzistovetopquick-dinner

Karela Masala

Name: Karela Masala
Prep time: 12 min
Cook time: 18 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 300 g bitter gourd (karela); 4 g salt; 25 ml neutral oil; 3 g cumin seeds; 150 g onion, thinly sliced; 10 g garlic, finely chopped; 150 g tomato, finely chopped; 4 g ground coriander; 1.5 g ground turmeric; 1 g red chilli powder; 3 g amchur (dried mango powder); 3 g salt; 10 g fresh coriander leaves, chopped

Karela Masala is a dry, spiced bitter gourd sabzi with softened onions, tomatoes, and a bright tang from amchur. The finished dish is earthy, lightly spicy, and pleasantly bitter, with caramelised edges that make it especially good with flatbreads or a simple dal-rice meal.

40 min

2 servings

183 kcal

Indian

Ingredients

Karela prep

300 gbitter gourd (karela)
4 gsalt

Masala base

25 mlneutral oil
3 gcumin seeds
150 gonion, thinly sliced
10 ggarlic, finely chopped
150 gtomato, finely chopped
4 gground coriander
1.5 gground turmeric
1 gred chilli powder
3 gamchur (dried mango powder)
3 gsalt

Finish

10 gfresh coriander leaves, chopped

Instructions

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

Nutrition per serving

183 kcal

Calories

Protein

14g

Carbs

12g

Fat

Fiber

Notes

•Choose firm, bright green karela; very large mature ones are often more seedy and more bitter.
•Slicing the karela thinly helps it cook within 30 minutes and gives a better beginner-friendly texture.
•If you prefer a milder bitterness, salt the sliced karela for 15 minutes instead of 10, then squeeze very thoroughly.
•A wide pan works better than a deep pot because it encourages browning instead of steaming.

Background

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.

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