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Bitter Gourd Curry | Hare Karele aur Pyaz

Bitter Gourd Curry, made with fresh bitter gourd, caramelized onions, and Indian spices is a classic Indian curry that goes well with Paratha and Poori- A simple yet amazing side dish.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
30 mins
Total Time
50 mins
Servings: 4 people
Calories: 162 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 1.5 tablespoon mustard oil both for frying onions and tempering karele
  • 6 Piece Raw Karele (Bitter Gourd)
  • 1 small green chilli
  • 2 teaspoon saunf powder
  • 1 teaspoon jeera
  • 1 teaspoon Haldi powder (Turmeric)
  • 2 teaspoon red chilly powder can make more or less spicy
  • 1 teaspoon Dhaniya Powder
  • 1 teaspoon amchur
  • 1 teaspoon garam masala
  • 1 large onion optional
  • salt as per taste

Instructions

    Cup of Yum
  1. Wash and slice bitter gourds into thick rounds or vertical slices. Sprinkle with salt and set aside for 20-30 minutes to reduce bitterness. Rinse and pat dry.
  2. Heat oil in a heavy wok. Add sliced onions. Cook until onions are golden brown. Remove and set aside.
  3. In the same wok, add spices, fry the bitter gourd slices until they are golden brown. Add salt and mix well. Cook with lid for 8-10 minutes on slow flame.
  4. Add caramelized onions to karela spices mixture and cover the wok with a lid. Cook on slow flame for about 2 minutes for flavors to be assimilated.
  5. Garnish with garam masala and dry mango powder. Serve hot with paratha, poori, or jeera rice.

Notes

  • Make sure to dry Bitter Gourd after salting them.
  • You have to add normal salt as the salt added before helps in removing the bitterness.
  • Use heavy iron wok and Cook on slow flame for best taste.
  • They would be good for about 2-3 days when stored in the refrigerator.