Karela (Bitter Melon) Recipe

This article was last updated on April 16, 2022

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Karela (Bitter Melon) 

Ingredients :

4 karela, chopped

1 onion, finely chopped

1 green chilli, finely chopped

½ inch ginger, finely chopped

2 garlic cloves, finely chopped

1 tsp fresh coriander, chopped

3 tsp canola oil

2 tsp besan

Spices :

½ tsp red chilli powder

4 tsp salt to taste

1 tsp coriander powder

¼ tsp haldi powder

1 tsp amchur

½ tsp cumin seeds

hing

Method :

Wash kerala thoroughly with water.

If keralas are of longer variety, cut them into pieces of 3 inch size.

Remove skin of all the pieces by scraping with a sharp knife.

Keep the skin aside. Slit the karelas length wise. Remove the seeds.

Discard the seeds if very hard, otherwise mix them with the skin scrape.

Take 1 tsp salt and apply it thoroughly to all the pieces of karelas.

Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour.

Heat a non-sticking frying pan and add 2 tsp oil.

When the oil becomes hot, put cumin seeds and hing.

When the seeds become dark, put onion, green chilli, ginger and garlic.

Cook for 2 to 3 minutes and add all the spices and besan.

Stir well and cook for 5 to 7 minutes until the mixture turns light brown.

Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water.

Add it to the washed skin scrape above mixture and stir.

Wash the karelas with water. Fill the above mixture in each karela.

Heat a non sticking frying pan and spray oil.

Place all the karelas in the pan, cover with a lid and reduce the stove to low.

Allow them to cook for 5 to 7 minutes.

Change the side of karelas and again cover with the lid.

Cook for 5 to 7 minutes. Sprinkle coriander leaves.