4 Amazing Karela Recipes

Khatta Meetha Karela

Servings - 3 - 4

INGREDIENTS
Bitter melon - 370 grams
Salt
Salt - 1/2 teaspoon
Water - 800 milliliters, divided
Oil - 2 teaspoons
Cumin - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 2 teaspoons
Fennel powder - 2 teaspoons
Dry mango powder - 1 teaspoon
Red chili - 1/4 teaspoon
Salt - 1 teaspoon
Powdered sugar - 2 teaspoons
Oil - for shallow fry

PREPARATION
1. Wash 370 grams bitter melons well and pat dry. Remove the stalk then peel gourds.
2. Slit the gourds. Cut it vertically so that it remains joined at the bottom. Remove all the seeds from inside.
3. Coat with salt and keep aside for 30 minutes. Gather the peels in a bowl to use later. Add 1/2 teaspoon salt in peels, mix and keep it aside.
4. Wash the gourd and peels too. Soak it in water for one more time and strain again. Repeat the process. Remove excess water.
5. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon cumin, 1/4 teaspoon asafoetida, 1/2 teaspoon turmeric and stir well.
6. Add peels of gourd and saute for 2 - 3 minutes.
7. The, add 2 teaspoons coriander powder, 2 teaspoons fennel powder, 1 teaspoon dry mango powder, 1/4 teaspoon red chili, 1 teaspoon salt, 2 teaspoons powdered sugar and mix it well.
8. Transfer this mixture into a bowl.
9. Add 1 or 1 1/2 teaspoons of stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
10. Heat some oil in a pan, then place gourds in pan for cooking.
11. Cover the gourds and cook for 3-4 minutes on low heat. Check after 4 minutes.
12. After 4 minutes, Flip the sides when roasted from beneath. Cook until slightly brown in color from all sides and turn bit tender. 
13. Serve hot with roti.

Amchoori Karela

Servings - 2 - 3

INGREDIENTS
Bitter gourd - 500 grams
Turmeric - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Malt vinegar - 2 tablespoons
Water - 700 milliliters
Oil - 50 milliliters
Onions - 200 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Carom seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Ginger - 1 tablespoon
Dry mango powder - 1 teaspoon
Cumin powder - 1 teaspoon
Black pepper - 1/2 teaspoon
Red chili - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Salt - 1 teaspoon
Dry fenugreek - 1/2 teaspoon
Lemon juice - 1 tablespoon

PREPARATION
1. Take 500 grams bitter gourd, peel the bitter gourd and cut it’s sides.
2. Now, cut it from center and remove the seeds with the help of a spoon.
3. Cut the bitter gourd into slices.
4. Transfer this into a bowl, add 1 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt, 2 tablespoons malt vinegar and mix it well.
5. Rest for 30 minutes.
6. Add 700 milliliters water in it and wash them well.
7. Transfer this into a another bowl and keep aside.
8. Heat 50 milliliters oil in a pan, add 200 grams onions and fry till translucent or until it turns golden brown in color.
9. Remove it from heat and keep aside.
10. Heat 45 milliliters oil in a another pan, add the 500 grams bitter gourd and fry till it turns golden brown in color.
11. Now, heat 2 tablespoons oil in a another pan, add 1/2 teaspoon carom seeds, 1/4 teaspoon asafoetida and stir well.
12. Add 1 tablespoon ginger and saute for 1 - 2 minutes.
13. Then, add the fried bitter gourd, 1 teaspoon dry mango powder and mix it well.
14. Add 1 teaspoon cumin powder, 1/2 teaspoon black pepper, 1/2 teaspoon red chili, 1/2 teaspoon fennel powder, 1 teaspoon salt, 1/2 teaspoon dry fenugreek and mix it well.
15. Cook for 5 - 7 minutes on low heat.
16. Now, add the fried onions, 1 tablespoon lemon juice and mix it well.
17. Serve hot with roti.

Achari Karela

Servings - 2 - 3

INGREDIENTS
Bitter gourd - 600 grams
Salt - 1 tablespoon
Wate - 700 milliliters
Water - 1 litre
Oil - 45 milliliters
Cumin - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Fenugreek seeds - 1/2 teaspoon
Nigella seeds - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Salt - 1 teaspoon
Red chili - 2 teaspoons
Coriander powder - 1 1/2 teaspoons
Jaggery powder - 25 grams
Tamarind pulp - 60 grams

PREPARATION
1. Take a bitter gourd, scrape it from outside and cut it into pieces.
2. Transfer all the bitter gourds into a bowl, add 1 tablespoon salt, 700 milliliters water and soak for 30 minutes.
3. Remove it from water and wash them well.
4. Heat 1 litre water in a water, add the washed bitter gourd in it and mix it well.
5. Bring it to a boil.
6. Remove it from heat and drain them well. Keep side.
7. Heat 45 milliliters oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon fennel seeds, 1/2 teaspoon mustard seeds, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon nigella seeds and stir for 2 - 3 minutes.
8. Add 1/2 teaspoon turmeric and stir again.
9. Now, add the boiled bitter gourds, 1 teaspoon salt and mix it well.
10. Cover it with lid and cook for 15 minutes.
11. Then, add 2 teaspoons red chili, 1 1/2 teaspoons coriander powder and mxi it well.
12. Add 25 grams jaggery powder, 60 grams tamarind pulp and mix it again.
13. Cook for 3 - 5 minutes.
14. Serve hot with roti.

Besan Stuffed Karela

Servings - 2 - 3

INGREDIENTS
Bitter gourd - 250 grams
Salt
Oil - 2 tablespoons
Cumin - 1 teaspoon
Asafoetida - 1/8 teaspoon
Ginger paste - 1 teaspoon
Gram flour - 35 grams
Coriander powder - 2 teaspoons
Fennel powder - 2 teaspoons
Turmeric - 1/2 teaspoon
Dry mango powder - 1 teaspoon
Red chili - 1/4 teaspoon
Salt - 1 teaspoon
Oil - 80 millilitre

PREPARATION
1. Take 250 grams bitter gourd and wash them. Cut, peel and chop the gourds. Remove the stalk from both ends and rub the knife to scrap the skin. Slit in the center keeping it joined at the back. Cut the gourd and remove off the seeds and pith from it.
2. Take some salt and use 1/2 teaspoon salt from it. Apply some salt inside and outside the gourd. Keep the salt coated gourd aside for 30 minutes.
3. Take the scrap and pith in a separate bowl and add 1/4 teaspoon to it and mix. Keep aside the scraps as well and after 30 minutes wash them.
4. Wash the gourds nicely to remove the salt. Squeeze off the water from the gourds and place them in a plate. Wash the salt coated gourd scrap and pith as well. Sieve it like this with a strainer.
5. Heat 2 tablespoons oil in a pan, add 1 teaspoon cumin, 1/8 teaspoon asafoetida, 1 teaspoon ginger paste and saute for 2 - 3 minutes.
6. Add 35 grams gram flour and roast until it changes in color.
7. Now, add the washed scrap and pith into it and mix well.
8. Add 2 teaspoons coriander powder, 2 teaspoons fennel powder, 1/2 teaspoon turmeric, 1 teaspoon dry mango powder, 1/4 teaspoon red chili, 1 teaspoon salt and mix it well.
9. Transfer this mixture into a bowl and allow it to cool.
10. Open the gourd and stuff it with this mixture. Press gently and close nicely.
11. Heat 80 millilitre oil in a pan, add the stuffed bitter melon in it and cover it with a lid.
12. Cook for 5 - 7 minutes, flip the sides of bitter melon and cook from all the sides until they get brown in color.
13. When they are roasted from all sides turn off the heat.
14. Serve.