Authentic Bitter Gourd Recipe – Karela Fry with Jaggery & Amchur

Last Updated on 2 months by Neha Deshmukh

Authentic Bitter Gourd Recipe – Karela Fry with Jaggery & Amchur

Hey everyone! Today, I’m sharing a recipe that might sound a little intimidating – Karela Fry! But trust me, this isn’t your average bitter gourd dish. We’re going to tame that bitterness with a little magic from jaggery and amchur, creating a flavourful side dish that’s surprisingly addictive. I remember the first time my grandmother made this for me; I was hesitant, but one bite changed my mind!

Why You’ll Love This Recipe

This Karela Fry is more than just a recipe; it’s a journey to balance flavours. It’s a fantastic way to enjoy the health benefits of bitter gourd without wincing with every bite. Plus, the combination of spicy, tangy, and slightly sweet is just chef’s kiss! It’s a relatively quick dish too, perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to make this delicious Karela Fry:

• 300 grams karela (bitter gourd)
• 1 tbsp salt
• 1 tbsp oil
• 1 medium red onion
• ¾ tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tsp amchur (mango powder)
• 1 tsp jaggery

Ingredient Notes

Let’s talk about these ingredients for a sec. Karela, or bitter gourd, is known for its… well, bitterness! That’s the whole point, but we’re going to manage it. Salting and rinsing is key.

Amchur, or dry mango powder, adds a lovely tanginess that cuts through the bitterness beautifully. If you can’t find it, don’t worry, I’ve got some substitution ideas for you in the FAQs!

And finally, jaggery. This unrefined sugar isn’t just about sweetness; it adds a beautiful depth of flavour and helps balance everything out. It’s different from regular sugar – a little more molasses-y and complex.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and cut the karela into ¼-inch thick rounds. This is easiest with a sharp knife. Then, carefully remove the seeds – they can be quite bitter.
2. Now, sprinkle the karela with 1 tablespoon of salt. Give it a good mix and let it sit for about 30 minutes. This draws out some of the bitterness.
3. After 30 minutes, rinse the karela really well under cold water. Then, gently squeeze out as much excess liquid as you can. This is important!
4. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and chopped onions. Sauté for about 5 minutes, until the onions soften and turn translucent.
5. Add the karela pieces to the pan. Cover and cook for about 5 minutes, stirring occasionally. If it starts to stick, add a splash of water.
6. Now for the spices! Add the turmeric powder, chili powder, cumin powder, and amchur. Mix well, cover, and cook for another 10 minutes, stirring frequently to prevent burning.
7. Uncover the pan and cook for 5-8 minutes, stirring often, until any remaining liquid has evaporated and the karela is nicely browned.
8. Finally, stir in the jaggery. It will melt and coat the karela beautifully. Garnish with fresh cilantro and serve hot with roti and a side of yogurt.

Expert Tips

• Don’t skip the salting and rinsing step! It really makes a difference.
• Stir frequently, especially towards the end, to prevent the spices from burning.
• Adjust the chili powder to your spice preference.
• A little patience goes a long way. Cooking the karela properly ensures it’s tender and less bitter.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment:
  • Mild: Reduce the chili powder to ½ tsp or omit it altogether.
  • Medium: Use 1 tsp chili powder (as in the recipe).
  • Hot: Add an extra ¼ tsp of chili powder or a pinch of cayenne pepper.
• Regional Variations:
  • Maharashtra: Some Maharashtrian recipes add a pinch of asafoetida (hing) along with the cumin seeds for extra flavour.
  • Gujarat: Gujaratis often add a touch of sesame seeds towards the end of cooking.
  • North Indian Styles: In some North Indian homes, a little grated ginger and garlic are added with the onions.

Serving Suggestions

Karela Fry is best served hot, right off the stove! It pairs wonderfully with:

• Roti or chapati (Indian flatbread)
• Dal (lentil soup)
• Yogurt (to cool down the spice)
• Rice

Storage Instructions

Leftover Karela Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving. It might lose a little of its crispness, but it will still be delicious!

FAQs

• Why is my Karela still bitter? The bitterness can vary depending on the karela itself. Make sure you salt and rinse it thoroughly. Cooking it for a longer time can also help reduce bitterness.
• Can I use a different souring agent instead of Amchur? Yes! You can substitute amchur with lemon juice (about 1 tbsp) or tamarind paste (about 1 tsp).
• What is Jaggery and can I substitute it? Jaggery is an unrefined sugar made from sugarcane juice. If you can’t find it, you can use brown sugar, but it won’t have the same depth of flavour.
• How can I reduce the bitterness of Karela without using salt? While salting is the most effective method, you can try soaking the karela in turmeric water for 15-20 minutes before cooking.
• Is Karela 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.

Enjoy this Karela Fry! I hope it becomes a regular in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!