Karela/Bitter Gourd/Kaypakka Sabji
A simple side dish featuring bitter gourd, perfect to accompany any curry.
Ingredients
- 2 units Onions
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 1 cup Water
- 500 grams Bitter Gourd
- 1 teaspoon Red Chilli Powder
- 2 tablespoons Oil
- 2 tablespoons Jaggery (Use powdered jaggery.)
More recipes using Bitter gourd
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.
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.
Instructions
- 1Wash and cut the bitter gourd into small pieces. Half-cook the bitter gourd in water with 1/2 teaspoon of turmeric and red chilli powder, covering with a lid. Ensure the water has completely evaporated by the time it is half-cooked.
- 2Heat oil in a kadai. Add the cut onions and the half-cooked bitter gourd along with 1/2 teaspoon of turmeric and red chilli powder. Sauté for 2 to 3 minutes.
- 3Add 1 teaspoon of salt to the mixture. Cover with a lid and cook until the bitter gourd is completely done, achieving a slightly fried appearance.
- 4Once the bitter gourd is fully cooked, add the jaggery and sauté for an additional 2 to 3 minutes. Adjust the amount of jaggery according to your preference for sweetness.
Nutrition Facts
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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.