Karela Fry


  • Bitter gourds (Karela) halved vertically, seeded and sliced 500 grams
  • Salt to taste
  • Turmeric powder 1/2 teaspoon
  • Fennel seeds 1 tablespoon
  • Cumin powder 1 1/2 teaspoons
  • Red chilli powder 2 teaspoons
  • Dried mango powder (amchur) 1 1/2 teaspoons
  • Carom seeds (ajwain) 1/2 teaspoon
  • Oil 1 1/2 tablespoons
  • Curry leaves 7-8
  • Medium onions chopped 2
  • Fresh coconut scraped 1/4 cup + to garnish
  • Fresh coriander leaves chopped 1 tablespoon to garnish


Step 1

Take the bitter gourd in a bowl, add salt and turmeric powder and mix well. Set aside for 15-20 minutes.

Step 2

Heat a non-stick pan, add fennel seeds and dry roast till golden. Transfer into a mortar and pound coarsely with a pestle. Add cumin powder, red chilli powder, dried mango powder and carom seeds and mix well.

Step 3

Add this spice mixture to the bitter gourd slices and mix well.

Step 4

Heat oil in a non-stick pan, add curry leaves and saute for 1 minute. Add onions, mix and saute till translucent. Add the bitter gourds, mix well, cover and cook till done.

Step 5

Add coconut and coriander leaves and mix gently.

Step 6

Transfer into a serving bowl, garnish with coconut and coriander leaves and serve hot

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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