How to Make Karela ki Sabji – A Traditional Indian Bitter Gourd Stir-Fry

---

Introduction

Karela ki Sabji, also known as bitter gourd stir-fry, is a well-loved yet often misunderstood Indian dish. Known for its distinctive bitter taste, karela (bitter gourd) is widely used in Indian households for its incredible health benefits and unique flavour.

When prepared with the right balance of spices and cooking techniques, karela becomes a flavour-packed side dish that complements both dal-chawal (lentils and rice) and roti-sabzi combinations. Whether dry-fried with onions or stuffed with masala, this vegetable offers both nutrition and tradition in every bite.

In this article, we’ll walk you through how to make karela ki sabji step-by-step using British English, complete with tips to reduce bitterness, full SEO optimisation, and health benefits.

---

What is Karela?

Karela is the Hindi name for bitter gourd (also known as bitter melon), a green, bumpy vegetable with a strong bitter flavour. Despite its taste, karela is prized in Ayurveda and Indian cuisine for its medicinal properties.

You’ll commonly find karela cooked as:

Dry stir-fry with onions and spices

Stuffed karela with spiced fillings

Karela curry in gravy form

In this blog, we’ll focus on the dry version – the easiest and most popular.

---

Why You’ll Love This Karela ki Sabji Recipe

✅ Authentic Indian flavour

✅ Packed with health benefits

✅ Vegan and gluten-free

✅ Simple to make with basic spices

✅ Great for digestion and blood sugar management

---

Ingredients for Karela ki Sabji (Serves 3–4)

Main Ingredients:

3–4 medium karela (bitter gourds)

1 large onion, thinly sliced

2 tablespoons oil (mustard, sunflower or vegetable)

Salt to taste

Spices:

½ teaspoon turmeric powder

1 teaspoon red chilli powder (adjust to taste)

1 teaspoon coriander powder

½ teaspoon fennel seeds (saunf)

½ teaspoon cumin seeds

½ teaspoon amchur (dry mango powder) or 1 tsp lemon juice

A pinch of asafoetida (hing) – optional

---

Preparation – How to Reduce Bitterness in Karela

1. Wash and scrape the karela lightly. Do not peel it completely – a light scrape is enough.

2. Cut into thin round slices and remove seeds if they’re hard or large.

3. Sprinkle 1 teaspoon salt over the slices and mix well.

4. Leave it for 20–30 minutes, then squeeze out the water released by the karela. This step helps reduce bitterness.

5. Rinse lightly and pat dry with a kitchen towel.

> Optional: You can shallow-fry the karela slices after this step for a crispy version.

---

Step-by-Step Method – How to Make Karela ki Sabji

---

Step 1: Heat Oil and Temper Spices

1. Heat 2 tablespoons of oil in a frying pan or kadhai over medium heat.

2. Add cumin seeds and fennel seeds. Let them sizzle.

3. Add a pinch of hing (optional) for digestive aid.

---

Step 2: Add Onion and Sauté

1. Add sliced onions and sauté until golden brown.

2. This caramelisation balances the bitterness of karela.

---

Step 3: Add Karela Slices

1. Add the prepared karela slices to the pan.

2. Stir well to combine with the onions.

---

Step 4: Add Spices

1. Add turmeric, red chilli, coriander powder, and salt.

2. Mix well and cook on medium flame, stirring occasionally.

---

Step 5: Cover and Cook

1. Cover with a lid and let it cook for 12–15 minutes, stirring every few minutes.

2. Cook until the karela is tender and slightly crispy.

3. Uncover towards the end to let excess moisture evaporate.

---

Step 6: Finish with Amchur or Lemon Juice

1. Once karela is well-cooked and browned, add amchur or a squeeze of lemon juice.

2. Mix well and cook for another 2 minutes.

3. Garnish with chopped coriander (optional) and serve hot.

---

Serving Suggestions

Serve karela ki sabji with roti, paratha, or plain dal and rice.

Great as a side dish in a North Indian thali.

Pairs well with curd (yoghurt) to balance bitterness.

---

Tips for the Best Karela Sabji

Always salt and squeeze karela before cooking to reduce bitterness.

Use onions generously – they add sweetness and depth.

Add a spoon of jaggery or sugar (optional) for a slightly sweet note.

Use mustard oil for a more authentic taste.

Cook uncovered towards the end for a slightly crispy finish.

---

Health Benefits of Karela (Bitter Gourd)

Karela is packed with essential nutrients and medicinal properties:

Controls blood sugar levels – beneficial for diabetics

Boosts digestion – high in dietary fibre

Rich in antioxidants – supports immunity

Detoxifying – good for liver and skin health

Low in calories – perfect for weight management diets

---

Storage and Reheating

Store in the fridge in an airtight container for up to 2 days.

Reheat on a pan or in the microwave before serving.

Karela often tastes even better the next day as flavours develop.

---

Nutritional Information (Approximate – Per Serving)

> Values may vary depending on oil and preparation method.

Calories: 110 kcal

Protein: 2g

Fat: 6g

Carbohydrates: 12g

Fibre: 4g

---

Recipe Variations

1. Stuffed Karela – Fill karela with a dry masala and pan-fry or bake.

2. Punjabi Karela with Besan – Add roasted gram flour (besan) for a nutty texture.

3. Karela with Tomato – Add chopped tomatoes during cooking for tanginess.

4. Karela Aloo Sabji – Add diced boiled potatoes for a hearty combination.

---

Frequently Asked Questions (FAQs)

Q1: Why does karela taste bitter?

Karela contains compounds called momordicin and quercetin, which are naturally bitter. Salting and squeezing helps reduce bitterness.

Q2: Can I eat karela daily?

Yes, but in moderation. It is excellent for blood sugar control and digestion. 2–3 times a week is considered healthy.

Q3: Can I make karela sabji without onions?

Absolutely. Replace onions with tomatoes or cook karela plain with spices.

Q4: Is karela good for diabetics?

Yes, karela helps lower blood sugar levels naturally. However, always consult your doctor for dietary advice.

Q5: Can I bake karela instead of frying?

Yes, you can lightly oil the slices and bake them at 180°C for 15–20 minutes until crispy, then mix with the cooked masala.

---

Conclusion

Karela ki Sabji is a brilliant blend of health and taste when cooked right. With its sharp bitterness softened by onions and spices, it becomes a beloved dish for those who appreciate traditional Indian flavours. Rich in nutrients and easy to prepare, this recipe is perfect for home cooks who want to explore the lesser-loved yet powerful vegetables of Indian cuisine.

Next time you’re at your local grocer or farmer’s market, don’t skip the karela – instead, bring it home and try this flavourful, healthy stir-fry. Your tastebuds (and your body) will thank you!

---

 karela ki sabji, bitter gourd recipe, Indian karela recipe, how to make karela, karela fry, karela onion sabzi, dry karela recipe

 Learn how to make karela ki sabji – a he

althy and delicious Indian-style bitter gourd stir-fry with onions and spices. Step-by-step guide using British English. Vegan and diabetic-friendly.

--- write ✍️ by foodie Parmod.