Authentic Bitter Gourd Recipe – Indian Karela with Tamarind & Jaggery

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd Recipe – Indian Karela with Tamarind & Jaggery

Hey everyone! If you’ve ever been a little intimidated by bitter gourd (karela), this recipe is for you. I remember the first time I tried karela – it was pretty bitter! But honestly, when made right, it’s a wonderfully flavorful and healthy dish. This particular recipe, with its beautiful balance of sweet, sour, and savory, completely won me over. It’s a family favorite now, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average karela recipe. We’re using a fantastic combination of tamarind and jaggery to cut through the bitterness, creating a surprisingly delicious and addictive dish. Plus, the little pop of flavor from the mustard and cumin seeds in the tempering? Chef’s kiss. It’s a healthy, flavorful, and surprisingly easy way to enjoy this often-misunderstood vegetable.

Ingredients

Here’s what you’ll need to make this amazing karela:

• 1 medium sized Bitter gourd (karela)
• 1 Big onion
• 10 Garlic cloves
• 1 tsp Tamarind extract
• 1/4 tsp Turmeric powder (haldi)
• 1 tsp Sambar powder
• 1 tsp Jaggery or sugar
• 2 tbsp Cooking oil
• 1/2 tsp Mustard seeds (rai)
• 1 tsp Urad dal (split black lentils)
• 2 tsp Chana dal (split bengal gram)
• 1 pinch Asafoetida (hing)
• Few Curry leaves
• Coriander leaves (optional, for garnish)

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine.

• Tamarind Extract: This is crucial for that lovely tanginess that balances the bitterness. You can find tamarind concentrate in most Indian grocery stores, or easily make your own by soaking tamarind pulp in warm water and straining it.
• Jaggery (or Sugar): Don’t skip this! Jaggery adds a subtle sweetness that complements the tamarind and further mellows out the karela’s bitterness. Brown sugar works in a pinch, but jaggery has a unique, molasses-like flavor that’s worth seeking out.
• Urad Dal & Chana Dal: These lentils aren’t just about texture. They add a nutty, earthy flavor to the dish and contribute to the overall complexity. The combination of both dals is traditional and really elevates the taste.
• Bitter Gourd: Choose firm, bright green bitter gourds. The smaller ones tend to be less bitter.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thinly slice the bitter gourd. Finely chop the onion and crush the garlic cloves. Getting these prepped ahead of time makes the cooking process super smooth.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Now, add the urad dal and chana dal. Sauté until they turn a lovely golden brown. Keep stirring so they don’t burn!
4. Toss in a pinch of asafoetida and a few curry leaves. The aroma at this point is just heavenly. Sauté for about 30 seconds.
5. Add the chopped onion and crushed garlic. Sauté until the onions turn translucent – about 2-3 minutes.
6. Add the sliced bitter gourd and sauté for another 2-3 minutes, until it’s slightly softened.
7. Time for the magic! Mix in the turmeric powder, sambar powder, jaggery, salt, and tamarind extract. Stir well to make sure everything is nicely combined.
8. Add 2 tablespoons of water, close the pressure cooker lid, and cook on low flame for 1 whistle.
9. Let the pressure release naturally. Once it’s safe to open, check if there’s any excess water remaining. If so, simmer uncovered for a few minutes to evaporate it.
10. Garnish with fresh coriander leaves (if you like) and serve warm with rice.

Expert Tips

• Salt is your friend: Salting the sliced karela and letting it sit for 15-20 minutes before cooking helps draw out some of the bitterness. Rinse it well before adding it to the cooker.
• Don’t overcook: Overcooked karela gets mushy. We want it tender, but still with a little bite.
• Taste as you go: Adjust the jaggery and tamarind to your liking. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: If you like a little heat, add a pinch of red chili powder along with the other spices.
• Regional Variations: In some South Indian households, a small piece of coconut is added during the last few minutes of cooking for extra richness. North Indian versions sometimes include amchur (dry mango powder) instead of tamarind.
• Festival Adaptations: This karela recipe is a wonderful addition to a traditional South Indian Sadhya (vegetarian feast).

Serving Suggestions

This karela is best served hot with a generous portion of steamed rice and a side of dal. It also pairs beautifully with roti or chapati. My family loves it with a dollop of yogurt on the side to cool things down.

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 Karela?

Salting the sliced karela and letting it sit for 15-20 minutes before cooking is a great start. Using tamarind and jaggery also helps balance the bitterness beautifully.

Can I use lemon juice instead of tamarind extract?

You can, but the flavor won’t be quite the same. Tamarind has a unique tanginess that really complements the karela. If using lemon juice, start with 1 tablespoon and adjust to taste.

What type of oil is traditionally used for making this dish?

Traditionally, groundnut oil (peanut oil) is used, but any neutral-flavored cooking oil like vegetable oil or sunflower oil will work just fine.

Can this recipe be made without a pressure cooker?

Yes! You can cook it in a regular pot, but it will take longer – about 45-60 minutes – and you’ll need to add more water to prevent it from sticking.

How long does this Karela recipe stay fresh in the refrigerator?

It stays fresh for up to 3 days in an airtight container.