Karele Ki Sabzi

Karele Ki Sabzi

Karele ki sabzi, bitter gourd stir fry cooked in a simple, minimalistic way to make the dish easy to cook and taste delicious
Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Total Time 20 minutes
Servings 6


  • 2 tablespoon cooking oil
  • 1 teaspoon fennel seeds saunf
  • 2 1 ⁄2 cups red onion sliced
  • 4 cups karela bitter gourd (washed, cleaned and sliced) 1 teaspoon turmeric
  • Salt to taste
  • 1 tablespoon coriander powder
  • 1 1 ⁄2 teaspoon amchur powder


  1. Heat oil in a wok or saute pan, on medium high heat. Add fennel seeds. As they sputter add bitter gourd. Saute for 5 minutes.
  2. Turn the heat down to medium low and add red onion, followed by turmeric. Cook for 15 minutes, gently stirring every 2­3 minutes, in order to keep bitter gourd from sticking to the bottom.
  3. Add salt and coriander powder. Stir well and cook for for another 3­5 minutes until bitter gourd is cooked through.
  4. Sprinkle amchur powder. Toss well to mix well. Turn off the heat. Cover with a lid for 10 minutes before serving as a side with a simple Indian meal of roti, dal soup and steamed rice.

Recipe Notes

● To prep karela, snip the two ends, gently scrape the spiky surface and then slice them.

● To reduce the bitterness of karela, soak sliced karela to a bowl filled with warm salted water. Let it soak for 15­ 20 minutes. Then strain the water and continue with the cooking process.

● If available, use mustard oil for the dish. It gives the dish a mild nutty flavor. Heat mustard oil until it starts to emit smoke before adding fennel seeds.