• ¼ kg Karela (bitter gourd) 4 large onions sliced ½ cup oil 2 teaspoons coriander powder 1 teaspoon chilly (pepper) powder ½ teaspoon turmeric powder 2 teaspoon gul (jaggery) 2 teaspoon amchur powder (dry mango powder for sourness) Salt to taste

Karela / Karate / Karle (bitter gourd) is said to keep blood sugar levels in control. Due to its bitter taste (attributed to the quinine it contains) it is generally shunned by most people, but this recipe adds a new dimension due to the blend of masalas which add a great flavour. Nutritious and tasty, bitter gourd stimulates the apetite, purifies the blood & cleanses the liver. A great way to add some essential Karela to your meals.

Bitter gourd-Karela


  1. Cut the karela / bitter gourds into thin round slices. Rub salt on them and leave them for about 1 hour.
  2. Knead the bitter gourd well with your hands, till they become soft and the bitter water is released.
  3. Wash them with fresh water and squeeze well to drain the water totally.
  4. Heat oil in a kadai (pan) and fry the onions with salt at medium flame to golden brown.
  5. Remove the onions from the pan and reserve.
  6. In the same oil, add the karate / bitter gourds and fry at medium flame till they become evenly brown.
  7. Mix in the onions and add salt, coriander powder, chilly powder, jaggery and amchur powder.
  8. Garnish with coriander sprigs.Sweet Sour Karela Fry