Ingredients
- Bitter gourd (karela): 3 medium (sliced thin)
- Onion (finely chopped): 1 medium
- Tomato (finely chopped): 1 medium
- Green chili (slit): 1 (optional)
- Ginger-garlic paste: 1 teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Cumin seeds: ½ teaspoon
- Garam masala: ¼ teaspoon
- Amchur powder (dry mango powder): ½ teaspoon
- Salt: to taste
- Oil: 2 tablespoons
Preparation
Wash, peel, and slice the bitter gourds. Remove the seeds if they are hard.
Sprinkle salt over the slices and set aside for 20 minutes to reduce bitterness. Rinse thoroughly and pat dry.
Heat 1 tablespoon of oil in a pan. Fry the karela slices until golden brown. Remove and set aside.
Heat the remaining oil in the same pan. Add cumin seeds and let them splutter.
Add onions and sauté until golden.
Add ginger-garlic paste and green chili. Cook for 1 minute.
Add turmeric, red chili powder, and coriander powder. Mix well.
Add chopped tomatoes and cook until soft and oil separates from the masala.
Add the fried karela to the masala. Stir well to coat.
Add garam masala and amchur powder. Mix and cook for 3-4 minutes to blend flavors.
Serve hot with roti or paratha.
Servings: 2
Notes
- Salting and squeezing the karela reduces its bitterness. If you enjoy the bitter flavor, skip or reduce this step.
- Karela is rich in antioxidants and helps regulate blood sugar levels.
- Add a handful of roasted peanuts or grated coconut for extra texture and flavor.
