Karela (Bitter Melon Stir Fry)
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
20 mins
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Resting Time
30 mins
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Total Time
35 mins
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Servings
3
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Calories
186 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Karela (Bitter Melon Stir Fry)
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Karela, also called bitter melon, is a popular vegetable used in many Asian countries. Here is a delicious North Indian Karela recipe, where bitter melon is cooked with onions and spices, along with some jaggery to get a sweet, spicy and tangy stir fry!
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Ingredients
- 12 ounces bitter melon remove any hard seeds and slice in rounds, aka Karela
- 1 teaspoon salt
- 2 tablespoon neutral cooking oil I used mustard oil, generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- ¼ teaspoon asafoetida optional, skip for gluten-free, aka hing
- 2 cup onion sliced
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder Mirchi powder
- 1/2 teaspoon cumin powder aka Jeera powder
- 1 teaspoon coriander powder dhaniya powder
- 2 teaspoon gram flour optional, aka besan
- 1-2 tablespoon jaggery grated (optional)
- 1 teaspoon dry mango powder or lime juice, aka amchur
- 2 tablespoon cilantro chopped, leaves
Instructions
Prepping Karela
- Wash the bitter melon and remove any hard/red seeds. If the karela is small and has tender seeds, it is not necessary to remove them. Then slice them into thin rounds.
- (Optional) Sprinkle salt over the chopped bitter melon, mix well and leave for about 30 minutes. Then Squeeze the bitter melon gently between your palms to remove the bitter juice.
Cooking Karela
- Heat oil in a large heavy bottom saucepan on medium-high heat. Then reduce heat a little and add cumin seeds and asafoetida. Let them sizzle for a few seconds.
- Add onions and cook them for 2-3 minutes. We don't want to brown the onions here, just cook them to make translucent.
- Add all the spices - turmeric powder, coriander powder, cumin powder and red chili powder. Add salt if you did not add it to remove bitterness of karela.
- Add the chopped bitter melon and mix it well.
- Cover the pan and cook for about 10-15 minutes. Reduce the heat to low. Let the karela cook till done while stirring at regular intervals.
- Add the gram flour and mix well. Then add jaggery and mix well till the jaggery melts.
- Add the dry mango powder and mix well. Remove from heat.
- Garnish with cilantro and serve!
Notes
- While chopping the bitter melon, chop them in medium size slices because if it is too thick, it will not cook properly and if it is too thin, the stir-fry will become mushy.
- If using a pressure cooker, make sure that it is cooked in low heat. Otherwise, it will get burnt as water is not added to this dish.
- You can also add some peeled and chopped potatoes cubes in this recipe. Adjust the spices as needed.
- Gram flour and Jaggery are both optional in this recipe. But they both addd their own wonderful flavor. So try and see what you prefer to add.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
795mg
(33%)
Potassium
531mg
(11%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
651IU
(13%)
Vitamin C
103mg
(114%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 795mg | 33% |
| Potassium | 531mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 103mg | 114% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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