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Karele Ki Sabji | Karela Masala | Bitter Gourd

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Karele Ki Sabji | Karela Masala | Bitter Gourd

Bitter Gourd Masala with Onions.

  • Suitable for vegetarian

My Mom's recipe for tasty karela.

  • 60 mins
  • Serves 2
  • Easy



Karele Ki Sabji


For marination 

Karela, medium (करेला) – 7 nos 

Salt (नमक) – 1 tsp

Lemon, medium (नींबू) – 1 no 


For Cooking 

Mustard oil (सरसों तेल) – 4 tbsp

Mustard seeds (सरसों दाना) – 1 tsp

Cumin (जीरा) – 1 tsp

Fennel seeds (सौंफ़) –  2 tsp

Green chilli, slit (हरि मिर्च) – 3 nos 

Turmeric (हल्दी) – ¾ tsp

Chilli Powder (मिर्ची पाउडर) – 1 tsp 

Coriander powder (धनिया पाउडर) – 1 tbsp

Salt (नमक) – to taste

Black Salt (काला नमक) – ½ tsp 

Chaat masala/Amchur (चाट मसाला या अमचूर) – 2 tsp 

Onion, medium (प्याज़) – 3-4 nos 

Coriander, chopped (ताज़ा धनिया)  – handful

Ghee (घी) – 2 tsp



Wash the karelas and cut them into thin slices. In a bowl, mix the karela slices with salt and lemon juice. Allow them to marinate for about 30 minutes. Squeeze the slices nicely and wash them. Squeeze them again to drain out the excess water. Heat mustard oil in a pan or kadhai. Add mustard seeds, cumin seeds, and fennel seeds. Let them splutter.


Add the marinated karela slices and mix well. Add slit green chillies and sauté for a minute. Cook on medium heat until the karela slices turn golden brown and tender. Add turmeric, chilli powder, coriander powder, salt, black salt, and chaat masala/amchur. Mix well.
Cook for another 5-7 minutes until the spices are well combined and the karela is cooked through.


Add sliced onions and mix well. Cook for 3-4 minutes until the onions are soft and translucent. Finally, add chopped coriander and ghee. Mix well and cook for another 2 minutes. Garnish with some more chopped coriander. Serve hot with roti or rice.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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