Karela – bitter gourd sabzi

Karela or Bitter Gourd is a staple in my house. We use it everyday in the morning vegetable juice. It is strange that I have never cooked it as a dish before. It turned out so well that there is no going back! Sublime bitter, savory, tart and delicious exploration of senses

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Karela purifies your blood, balances your blood sugar and give you that awesome skin.

This recipe needs the following

  • 4-5 medium sized karela/bitter gourd
  • 2 red onions
  • ½ tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1 sliced tomato
  • 2 tbsp oil
  • salt
  • lemon juice

Grate the peel off the Karela ( i store it for making naan later). Remove the seeds and chop them up. Sprinkle with sea salt and let sit for an hour. Wash the salt off and they are ready to fry.


Heat the oil and add the cumin until it pops, Fry the karela pieces in oil for about 5 mins and then add the slices onions. Fry until the onions look a little brown. Add turmeric, chili, salt and tomato and cook for about 10 mins. At this point you can add mango powder or Lemon juice ( my preference).

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Serve hot with roti or parantha.

Published by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

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