Warm, richly spiced, and built for a satisfying meal, Bitter Gourd Curry | Karela Sabzi Recipe is a Indian main made with simple everyday ingredients in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Indian

Ingredients

  • 250 grams karela ((bitter gourd/bitter melon))
  • 1 onion (medium to large, chopped finely)
  • 1 green chilli (slit (optional))
  • 1 sprig curry leaves
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida ((optional))
  • ⅛ teaspoon turmeric
  • 1 teaspoon Kashmiri red chili powder
  • 1 tablespoons coriander powder
  • 1 teaspoon fennel powder (/ Saunf powder)
  • ⅓ teaspoon salt ((adjust to taste))
  • 1 to 2 tablespoons Lemon juice ((adjust to taste))
  • 3 tablespoons coriander leaves (finely chopped)

Method

How to Make Karela Recipe

  1. Wash and slice bitter gourd thin. Or you may chop them to bite size pieces. You can also discard seeds if you prefer.
  2. Heat oil in a pan. Add cumin seed. when they begin to sizzle, add hing.
  3. Add chopped onions and curry leaves. Saute until the onions turn pink/ transparent.
  4. Add bitter gourd slices and sprinkle salt. Saute for 2 to 3 mins on a medium heat.
  5. Cover and cook on a low heat until slightly tender, half cooked. Keep stirring in between. If the pan is too dry, you may sprinkle some water and mix.
  6. Then the bitter gourd is slightly tender, add turmeric, fennel powder, coriander powder, red chili powder. Mix every thing well.
  7. Cover and cook again on a very low heat until soft cooked. If the curry looks very dry sprinkle very some water. Taste test and add more salt or spices to your liking.
  8. Turn off the stove. Squeeze in some lemon juice & stir. Garnish bitter gourd curry with coriander leaves. Serve with rice or roti.

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.