Sweet and Sour Bitter Gourd
This traditional Gujarati "Khat-Mith" (Sweet and Sour) curry transforms bitter gourd into a rich, glossy delicacy by balancing its natural bitterness with a robust jaggery and tamarind glaze. Tender slices of karela are first treated to reduce their bite, then simmered with caramelized onions, aromatic spices, and a tangy-sweet sauce until the ghee separates. The result is an intensely flavorful, melt-in-the-mouth dish that pairs perfectly with roti or rice.
Ingredients
- 1 pound Onions (Originally '1 seer'. Finely sliced.)
- 1/2 pound Bitter Gourd (Karela) (Originally '0.5 ratl'. Weighed after peeling and slicing.)
- 4 ounces Jaggery (Gol) (Originally '0.25 seer'. Pure jaggery.)
- 4 ounces Ghee (Originally '0.25 seer'.)
- 1 1/2 ounces Tamarind (Originally '4 tolas'. Cleaned and seeded.)
- 1 teaspoon Coriander-Cumin Powder (Dhana-Jeera) (Heaping spoonful.)
- 1 teaspoon Black Pepper Powder (Heaping spoonful.)
- 1 teaspoon Turmeric Powder (Flat spoonful.)
- 1 cup Fresh Cilantro (Originally '3 bunches'. Chopped.)
- 2 whole Green Chilies (Large variety, chopped.)
- 2 teaspoons Salt (for prep) (For salting the bitter gourd.)
- 2 teaspoons Salt (for cooking) (Or to taste.)
- 1 1/4 cups Water (for tamarind) (Originally '1.5 pasher'.)
More recipes using Bitter gourd
Bitter Gourd with Minced Meat and Chana Dal
A robust and complex Parsi-Gujarati dish that masterfully balances the characteristic bitterness of karela (bitter gourd) with the savory richness of spiced minced meat and the nutty texture of chana dal. The gravy achieves a perfect harmony of sweet, sour, and spicy notes through the traditional addition of jaggery and tamarind, creating a thick, satisfying consistency. Slow-cooked until the ghee separates, this hearty main course offers a delightful interplay of textures and is best enjoyed with rotis or steamed rice.
Sweet Bitter Gourd Preserve (Karela Mitha)
This traditional Parsi preserve transforms the humble bitter gourd into a rich, sticky-sweet delicacy through slow-cooking with caramelized onions and jaggery. The vegetable's natural bitterness is perfectly balanced by the intense sweetness of jaggery and the savory richness of ghee, creating a reddish, jam-like consistency known as 'chas'. It serves as an excellent accompaniment to savory meals or flatbreads, and can even be topped with eggs for a hearty breakfast.
Fried Stuffed Bitter Gourd (Masala Karela)
This traditional Parsi-Gujarati dish transforms the humble bitter gourd into a savory delicacy by stuffing it with a robust, tangy spice paste. The natural bitterness of the vegetable is balanced by a rich masala blend featuring ground tamarind, aromatic spices, and fresh aromatics, which is then fried in ghee until tender and golden brown. The result is a complex interplay of textures and flavors, offering a perfect savory accompaniment to a simple meal of dal and rice.
Karela/Bitter Gourd/Kaypakka Sabji
A simple side dish featuring bitter gourd, perfect to accompany any curry.
Instructions
- 1Wash the tamarind and soak it in about 1 1/4 cups of cold water in a non-reactive bowl for one hour. After soaking, mash the tamarind well with your hands to extract the pulp, then strain it, discarding the fibers and seeds. Dissolve the jaggery into this tamarind water. Strain the mixture again through a thick cloth or fine mesh to ensure it is clean.
- 2Select medium-green bitter gourds that are neither too tender nor too ripe (yellow). Scrape off the rough skin and ridges. Cut them lengthwise into two halves and remove all seeds. Slice the halves into thin, wafer-like semi-circles. Place the slices in a clean bowl, add 2 heaping teaspoons of salt (for prep) and 1 teaspoon of cold water. Rub the salt vigorously into the slices with your hands. Cover and let rest for 1 hour.
- 3After resting, rub the slices again and squeeze out all the bitter water. Wash them thoroughly with clean water. Place the slices in a pot with enough fresh cold water to cover them. Boil until tender. (Note: If you prefer less bitterness, drain the water once the slices are slightly soft, add fresh water, and continue boiling until fully tender. If you enjoy bitterness, boil in the same water until soft). Once tender, drain completely and press out any excess water.
- 4Peel the onions and slice them very finely (like vermicelli). Heat the ghee in a heavy-bottomed pan or pot. Fry the onions over low heat until they turn red/golden brown. Add the chopped cilantro, green chilies, coriander-cumin powder, black pepper, and turmeric. Fry briefly until aromatic.
- 5Add the prepared jaggery-tamarind water, 2 heaping teaspoons of salt (or to taste), and the boiled bitter gourd slices to the pan. Mix well. Cover and cook on low heat, stirring occasionally to prevent sticking. Cook until all the water evaporates, the bitter gourd has absorbed the sweet and sour syrup ('chas'), and the ghee separates from the mixture. Serve hot.
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Sweet Bitter Gourd Preserve (Karela Mitha)
This traditional Parsi preserve transforms the humble bitter gourd into a rich, sticky-sweet delicacy through slow-cooking with caramelized onions and jaggery. The vegetable's natural bitterness is perfectly balanced by the intense sweetness of jaggery and the savory richness of ghee, creating a reddish, jam-like consistency known as 'chas'. It serves as an excellent accompaniment to savory meals or flatbreads, and can even be topped with eggs for a hearty breakfast.
Bitter Gourd with Minced Meat and Chana Dal
A robust and complex Parsi-Gujarati dish that masterfully balances the characteristic bitterness of karela (bitter gourd) with the savory richness of spiced minced meat and the nutty texture of chana dal. The gravy achieves a perfect harmony of sweet, sour, and spicy notes through the traditional addition of jaggery and tamarind, creating a thick, satisfying consistency. Slow-cooked until the ghee separates, this hearty main course offers a delightful interplay of textures and is best enjoyed with rotis or steamed rice.
Fried Stuffed Bitter Gourd (Masala Karela)
This traditional Parsi-Gujarati dish transforms the humble bitter gourd into a savory delicacy by stuffing it with a robust, tangy spice paste. The natural bitterness of the vegetable is balanced by a rich masala blend featuring ground tamarind, aromatic spices, and fresh aromatics, which is then fried in ghee until tender and golden brown. The result is a complex interplay of textures and flavors, offering a perfect savory accompaniment to a simple meal of dal and rice.
Meat or Chicken with Bitter Gourd (Karela Ma Gos)
A classic Parsi delicacy known as 'Karela Ma Gos,' where tender chunks of meat or chicken are simmered with fried bitter gourd slices. The dish features a distinctive sweet and sour gravy created from jaggery and tamarind, which perfectly balances the natural bitterness of the vegetable. This rich, savory stew is slow-cooked until the ghee separates, resulting in a melt-in-the-mouth texture that pairs beautifully with rotis or rice.