Bitter Gourd Sabji / Karela Sabji / Kaipekia Upperi
Bitter gourd sabji is a unique dish that balances bitterness with the sweetness of jaggery. This side dish pairs well with main dishes like Saambar, Dal, or Curd Curry.
Ingredients
- 2 medium White onions (Medium size)
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Jaggery (Use grated jaggery. Adjust quantity to taste.)
- 500 grams Bitter gourd
- 1 teaspoon Turmeric
- 1 teaspoon Red chilli powder
- 2 tablespoons Oil
More recipes using Bitter gourd
Indian
Bitter Gourd or Karela Sabji
A flavorful Indian side dish made with bitter gourd, spices, and jaggery, perfect to accompany rice and curry.
Indian - Kerala
Bittergourd Pachadi
A traditional yogurt-based Kerala dish featuring bitter gourd, coconut, and spices, often served during festivals like Vishu and Onam Sadhya.
Instructions
- 1Wash the bitter gourd thoroughly and cut it into small pieces. Boil the pieces in water with 0.5 teaspoon of turmeric and red chilli powder until the water evaporates and the bitter gourd is half-cooked.
- 2In a kadai, heat oil and sauté the onions for a minute. Add 0.5 teaspoon of turmeric and red chilli powder, and sauté for another minute. Add the half-cooked bitter gourd and salt, then cover and cook.
- 3Uncover the kadai and continue to sauté until the bitter gourd is dry and fully cooked, giving it a fried appearance. Add grated jaggery and sauté for an additional minute. Serve the sabji as a side dish with rice.
