Authentic Bitter Gourd Peanut Recipe – Indian Karela Fry

Neha DeshmukhRecipe Author
Ingredients
6
Person(s)
  • 4 count
    Medium Bitter Gourd
  • 1 tbsp
    Yogurt
  • 1 tsp
    Salt
  • 1 tsp
    Oil
  • 1 count
    Small Onion
  • 1 tsp
    Ginger+garlic paste
  • 1 count
    Medium Tomato
  • 1 cup
    Roasted Peanuts
  • 2 tbsp
    Oil
  • 1 tsp
    Mustard seeds
  • 1 tsp
    Cumin seeds
  • 2 count
    Dry red chilies
  • 6 count
    Curry Leaves
  • 1 tsp
    Red chili powder
  • 1 tsp
    Ground Coriander
  • 1 tbsp
    Tamarind paste
  • 1 cup
    Water
  • 1 tsp
    Jaggery
Directions
  • Wash and scrub bitter gourd. Chop into bite-sized pieces. Microwave with yogurt/tamarind and salt for 5-7 minutes. Drain and squeeze excess liquid.
  • For peanut gravy: Sauté onions in oil until browned. Add ginger-garlic paste, tomatoes, and peanuts. Blend into a smooth paste after cooling.
  • Temper mustard seeds, cumin seeds, red chilies, and curry leaves in oil. Add prepped bitter gourd and sauté.
  • Mix peanut gravy, spices, tamarind, salt, and water. Simmer for 10 minutes. Stir in jaggery (optional) before serving.
Nutritions
  • Calories:
    280 kcal
    25%
  • Energy:
    1171 kJ
    22%
  • Protein:
    8 g
    28%
  • Carbohydrates:
    25 mg
    40%
  • Sugar:
    5 mg
    8%
  • Salt:
    450 g
    25%
  • Fat:
    18 g
    20%

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd Peanut Recipe – Indian Karela Fry

Introduction

Oh, Karela! It’s a vegetable that often divides people, doesn’t it? But trust me, when prepared right, it’s absolutely delicious. This Bitter Gourd Peanut Fry (or Karela Fry as we call it at home) is a family favorite. I first made this when I was trying to impress my mother-in-law, and it was a huge hit! It’s a beautiful balance of bitter, spicy, and nutty flavors – a true taste of Indian home cooking. Let’s dive in and I’ll show you how to make this amazing dish.

Why You’ll Love This Recipe

This Karela Fry isn’t just about tackling the bitterness of bitter gourd; it’s about transforming it into something truly special. The peanut gravy adds a wonderful richness and depth of flavor, while the tempering spices give it that authentic Indian aroma. It’s relatively quick to make, packed with nutrients, and a fantastic side dish to enjoy with roti, rice, or even as part of a larger Indian thali.

Ingredients

Here’s what you’ll need to create this flavorful Karela Fry:

  • 4-6 Medium Bitter Gourd
  • 1 tablespoon Yogurt or Tamarind paste
  • 1 teaspoon Salt
  • 1 teaspoon Oil
  • 1 Small Onion, chopped
  • 1 teaspoon Ginger+garlic paste
  • 1 Medium Tomato, chopped
  • ½ – ¾ cup Roasted Peanuts (about 75-100g)
  • 2 tablespoons Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • 2 Dry red chilies
  • 6 Curry Leaves
  • 1 teaspoon Red chili powder
  • 1 teaspoon Ground Coriander
  • 1 tablespoon Tamarind paste
  • 1 cup Water (240ml)
  • 1 teaspoon Jaggery or brown sugar (optional)

Ingredient Notes

Let’s talk ingredients! Bitter gourd – choose firm, bright green ones. The smaller ones tend to be less bitter.

The roasted peanuts are key here. They create a wonderfully creamy and flavorful gravy. You can roast them yourself for the best flavor, or use store-bought.

Now, about that tempering! Every family has their own little twist. Some add a pinch of asafoetida (hing) for extra flavor, others prefer more curry leaves. Feel free to experiment and make it your own. I’ve seen variations using different types of chilies too, depending on the region.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, wash and scrub the bitter gourd really well. Chop it into ½” pieces. Don’t worry about making them perfect!
  2. Now, this is the trick to reduce bitterness: Microwave the chopped bitter gourd with the yogurt (or tamarind paste) and salt for 5-7 minutes. This helps draw out some of the bitterness. After microwaving, drain the gourd and squeeze out any excess liquid.
  3. Time for the peanut gravy! Heat 1 teaspoon of oil in a pan. Sauté the chopped onion until it’s nicely browned. Add the ginger-garlic paste and sauté for another minute until fragrant.
  4. Add the chopped tomato and roasted peanuts. Cook for a few minutes until the tomatoes soften. Let this mixture cool completely, then blend it into a smooth paste. Set aside.
  5. In a separate pan, heat 2 tablespoons of oil. Add the mustard seeds and let them splutter. Then add the cumin seeds, dry red chilies (broken into pieces), and curry leaves. Let this tempering sizzle for a few seconds.
  6. Add the prepped bitter gourd to the pan and sauté for 5-7 minutes, until it starts to soften and turn slightly golden.
  7. Now, pour in the peanut gravy, red chili powder, ground coriander, tamarind paste, and water. Bring the mixture to a simmer and cook for about 10 minutes, or until the bitter gourd is tender and the gravy has thickened.
  8. Finally, stir in the jaggery or brown sugar (if using) for a touch of sweetness. This balances the flavors beautifully. Serve hot!

Expert Tips

  • Don’t skip the microwaving step! It really does help reduce the bitterness.
  • Squeezing out the excess liquid after microwaving is also crucial.
  • Adjust the amount of red chili powder to your liking.
  • For a richer flavor, use homemade peanut butter instead of whole roasted peanuts.

Variations

  • My friend Priya adds a small potato to the mix – it adds a lovely texture and soaks up all the flavors.
  • For a sweeter version, increase the amount of jaggery or brown sugar.
  • My grandmother used to add a pinch of turmeric powder to the gravy for a beautiful color and added health benefits.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your jaggery is vegan-friendly (some may be processed with bone char).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

  • Mild: Reduce the red chili powder to ½ teaspoon and remove the dry red chilies.
  • Medium: Use the recipe as written.
  • Hot: Add an extra dry red chili or increase the red chili powder to 1 ½ teaspoons.

Festival Adaptations

This Karela Fry is a wonderful addition to a Navratri or Diwali feast. It’s a flavorful and healthy option that complements the other rich dishes.

Serving Suggestions

Serve this Karela Fry hot with:

  • Roti or chapati (Indian flatbread)
  • Steamed rice
  • Dal (lentil soup)
  • Yogurt (raita)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to reduce the bitterness of bitter gourd?

Microwaving with salt or tamarind paste, followed by squeezing out the excess liquid, is the most effective method.

Can I use pre-ground peanut butter instead of roasted peanuts?

Yes, you can! Use about ½ cup of smooth peanut butter and adjust the water accordingly to achieve the desired gravy consistency.

What type of oil is traditionally used in this recipe?

Traditionally, groundnut oil (peanut oil) is used, but you can also use vegetable oil or sunflower oil.

Can this dish be made ahead of time?

You can prepare the peanut gravy ahead of time and store it in the refrigerator for up to 2 days. The bitter gourd is best cooked fresh.

Is Karela (Bitter Gourd) good for health, and what are its benefits?

Absolutely! Karela is packed with vitamins, minerals, and antioxidants. It’s known for its blood sugar-regulating properties and is often used in Ayurvedic medicine. It’s a fantastic vegetable to include in your diet!

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