Karela (bitter gourd) baked in the oven with spices and jaggery! This sweet and sour karela makes a great side with rice and dal. Vegan and gluten-free.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 22 minutes
  • Total time: 32 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 500 grams karela (bitter gourd, 9-10 medium sized karela)
  • 1 tablespoon + 2 teaspoon oil (15 ml + 10 ml)
  • 1/2 teaspoon cumin powder
  • 3/4 teaspoon coriander powder
  • 3/4 teaspoon amchur (dried mango powder)
  • 1/8 teaspoon red chili powder (or add more to taste)
  • 1/8 teaspoon turmeric powder
  • 1/2 teaspoon salt (or to taste)
  • 2 tablespoons jaggery powder (or add less to taste)
  • cilantro (to garnish)

Method

  1. Wash and peel the skin of the karela. I peeled it roughly I like the bitterness and also the karela that I used were not bitter. If you don't like the bitterness peel the skin completely. Again, I didn't remove the seeds since I like them but you may remove the seeds. Then cut each karela into thin slices, around 1/8 inch thick.
  2. Transfer cut slices into a large bowl and add 1 tablespoon + 2 teaspoons oil to it. Toss to combine.
  3. Then add all the spices- cumin, coriander, amchur, red chili powder, turmeric and salt. Also add the jaggery. Toss to combine until all karela slices are well coated with the spices. Set aside for 20 minutes.
  4. Pre-heat oven to 400 F degrees. Line a large baking sheet with aluminium foil and set aside. After 20 minutes, line a large baking sheet with aluminium foil and spray the sheet with a oil spray and then transfer the karela slices onto the baking sheet in a single layer.
  5. Bake at 400 F degrees for 20 to 23 minutes. I usually bake for 22 to 23 minutes. Optional- After it has baked for 22 to 23 minutes, press broil and bake for 1-2 minutes to get it little crispy and extra brown. Be careful though, it will burn quickly, so once you press broil keep an eye.
  6. Garnish with cilantro and serve sweet & sour karela as a side with dal, rice or roti. You may also squeeze in some fresh lemon juice before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.