Bitter Gourd Recipe- Authentic Indian Karela with Tamarind & Jaggery

Last Updated on 2 months by Neha Deshmukh

Bitter Gourd Recipe – Authentic Indian Karela with Tamarind & Jaggery

Hey everyone! If you’ve ever been a little intimidated by bitter gourd (karela), you’re not alone! It definitely has a reputation. But trust me, when prepared right, it’s absolutely delicious – and incredibly good for you. This recipe is my family’s go-to, passed down from my grandmother, and it’s all about balancing that bitterness with tangy tamarind and sweet jaggery. It’s a flavour explosion you won’t forget!

Why You’ll Love This Recipe

This isn’t your average karela recipe. We’re taking a traditional approach, using a beautiful blend of spices and the magic combination of tamarind and jaggery to create a dish that’s both flavourful and surprisingly addictive. It’s a little bit sweet, a little bit sour, and perfectly balanced. Plus, it’s easier to make than you might think!

Ingredients

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

• 1 bitter gourd (karela)
• 4 tsp oil
• 0.5 tsp jeera / cumin seeds
• 0.5 tsp fennel / saunf seeds
• Few curry leaves
• 0.5 onion, finely chopped
• 0.5 tsp ginger garlic paste
• 1 green chilli, slit
• 0.25 tsp turmeric powder (haldi)
• 0.5 tsp Kashmiri red chilli powder
• 0.5 tsp coriander powder (dhaniya powder)
• 0.25 tsp garam masala
• 0.5 tsp salt (or to taste)
• 0.75 cup tamarind extract
• 1 tbsp jaggery / gud
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients that make this recipe special:

• Tamarind: Don’t skip the tamarind! It’s the secret weapon for cutting through the bitterness. I prefer using tamarind extract for convenience, but you can soak a small ball of tamarind in warm water, extract the pulp, and strain it.
• Jaggery: Jaggery adds a lovely sweetness that complements the tamarind and balances the bitterness of the karela. You can substitute with brown sugar if you don’t have jaggery, but the flavour won’t be quite the same.
• Spices: The combination of cumin and fennel is classic in Indian cooking and adds a wonderful aroma. Kashmiri red chilli powder gives a beautiful colour without too much heat. Feel free to adjust the chilli powder to your spice preference!
• Bitter Gourd: Choosing the right karela is important. Look for ones that are firm, bright green, and not too large. Smaller karelas tend to be less bitter.

Regional Variations: You’ll find karela made in so many different ways across India! Some regions use mustard oil, while others add coconut. Some recipes include peanuts or even potatoes. This version is a classic from my family, rooted in North Indian flavours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the bitter gourd thoroughly. Slice it into about ½ inch thick rounds.
2. Remove the seeds from each slice. This helps reduce the bitterness.
3. Now, soak the sliced karela in salted water for 20-30 minutes. This is a crucial step! It draws out some of the bitterness.
4. While the karela is soaking, heat the oil in a kadai or deep pan over medium heat.
5. Add the cumin seeds and fennel seeds. Let them splutter for a few seconds – that lovely aroma is a good sign!
6. Add the curry leaves and let them sizzle for a moment.
7. Add the chopped onion, ginger-garlic paste, and slit green chilli. Sauté until the onions soften and turn golden brown.
8. Drain the karela slices and squeeze out any excess water.
9. Add the squeezed karela to the kadai and roast for about a minute.
10. Add the turmeric powder, Kashmiri red chilli powder, coriander powder, garam masala, and salt. Mix well to coat the karela with the spices.
11. Pour in the tamarind extract and add the jaggery. Stir everything together really well.
12. Cover the kadai and simmer for about 20 minutes, or until the karela is tender. Stir occasionally to prevent sticking.
13. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Salt is your friend: Don’t be shy with the salt when soaking the karela. It really helps draw out the bitterness.
• Roasting is key: Roasting the karela for a minute before adding the spices helps it cook evenly and develop a nice flavour.
• Patience is a virtue: Simmering the karela slowly allows the flavours to meld together beautifully.

Variations

• With Onions: My friend, Priya, loves adding a second onion towards the end of cooking for extra sweetness.
• Peanut Power: My mom sometimes adds a handful of roasted peanuts for a crunchy texture.
• Spicy Kick: If you like it hot, add another green chilli or a pinch of cayenne pepper.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your jaggery is processed without bone char (some brands use it).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the Kashmiri red chilli powder to ¼ tsp and omit the green chilli.
• Medium: Use the recipe as written.
• Hot: Add an extra green chilli or a pinch of cayenne pepper.

Festival Adaptations

While not tied to a specific festival, this karela is often made during the monsoon season in North India, as it’s considered a warming and healthy dish.

Serving Suggestions

This karela goes perfectly with:

• Roti or paratha
• Steamed rice
• Dal (lentils)
• A side of yogurt (raita)

Storage Instructions

Leftover karela 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?

Soaking in salted water is the most effective method. Removing the seeds also helps!

Can I use lemon juice instead of tamarind extract?

You can, but the flavour will be different. Tamarind provides a unique tanginess that lemon juice doesn’t quite replicate. Use about 2 tablespoons of lemon juice.

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

Mustard oil is often used in North India, but any cooking oil like vegetable oil, canola oil, or even coconut oil will work.

Can this recipe be made in an Instant Pot?

Yes! Sauté the onions and spices in the Instant Pot, then add the karela, tamarind extract, and jaggery. Pressure cook on high for 5 minutes, followed by a natural pressure release.

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

Up to 3 days in an airtight container.

Enjoy! I hope you give this recipe a try and discover how delicious bitter gourd can be. Let me know in the comments how it turns out for you!