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 Name of the recipe - Karela (Bitter Melon) Curry


Karela Curry

Karela (Bitter melon) 4, size about 3 inch long. If long one, cut into 3 inch pieces.

Onion, 1 large size, finely chopped

Green chili, 1 finely chopped

Ginger, 1/2 inch finely chopped

Garlic, 2 cloves, finely chopped

Coriander, fresh, chopped, 1 Tbsp

Canola oil, 3 tsp

Besan (gram flour) 2 tsp


  • Red chili powder, 1/2 tsp

  • Salt, 4 tsp or to taste

  • Coriander powder, 1 tsp

  • Turmeric powder, 1/4 tsp

  • Amchur (Mango powder), 1/2 tsp or lime/lemon juice, 1 tsp

  • Cummin seeds, 1/8 tsp

  • Hing

Method of Preparation

  • Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size. Remove skin of all the pieces by scraping with a sharp knife.

  • Keep the skin aside. Slit the karelas length wise. Remove the seeds. Discard the seeds if very hard, otherwise mix them with the skin scrape.

  • Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour.

  • Mix 1 tsp salt to karela skin and keep aside for 1 hour.

  • Heat a non sticking frying pan and add 2 tsp oil. When the oil becomes hot, add cummin seeds and hing. When the seeds becomes dark, add onion, green chili, ginger and garlic. Cook for 2-3 minutes and add all the spices and besan. Stir well and cook until the mixture turns light brown, about 5-7 minutes. Mix half the coriander leaves.

  • Take the karela skin in a sieve and wash thoroughly with water. Add it to the washed skin scrape above mixture and stir.

  • Wash the karelas with water. Fill the above mixture in each karela.

  • Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Let them cook for 5-7 minutes. Change the side of karelas and again cover with the lid. Kook for 5-7 minutes. Sprinkle coriander leaves.

Serve with roti, chapatti, bread, etc. or use for burgers.


Recipe type: Reduced fat, cholesterol free