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’re anything like me, you might have a slightly…complicated relationship with bitter gourd (karela). It’s one of those vegetables that gets a bad rap, but when cooked right, it’s absolutely delicious! This recipe is my family’s go-to – a beautiful balance of bitter, sweet, tangy, and spicy. It’s a little bit of work, but trust me, the flavour is worth it. I first made this for my in-laws, and it quickly became a favourite!

Why You’ll Love This Recipe

This isn’t your average karela recipe. We’re taking it up a notch with a flavourful tempering, the tang of tamarind, and a touch of sweetness from jaggery. It’s a truly authentic Indian preparation that will change your mind about bitter gourd forever. Plus, it’s packed with nutrients – a win-win! It’s perfect with a simple rice and dal, or even a comforting bowl of curd rice.

Ingredients

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

• 1 medium sized bitter gourd
• 1 big onion
• 1 tsp ginger garlic paste
• Medium gooseberry size tamarind
• ¾ tsp red chilli powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala powder
• 1 tbsp jaggery
• As needed salt
• 2 tbsp cooking oil
• ½ tsp mustard seeds
• ½ tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Bitter Gourd: Choose firm, bright green bitter gourds. The smaller ones tend to be less bitter.
• Tamarind: This is key for that lovely tanginess. I prefer using a block of tamarind and soaking it in warm water to extract the pulp, but you can also use tamarind paste. About 1 tablespoon of paste will do the trick.
• Jaggery: Jaggery adds a beautiful depth of sweetness that balances the bitterness. You can substitute with brown sugar if you don’t have jaggery, but the flavour won’t be quite the same.
• The Tempering (Tadka): The blend of mustard seeds, urad dal, and chana dal is classic South Indian. You’ll find regional variations – some people add a pinch of asafoetida (hing) for extra flavour, or even a dried red chilli. My grandmother always added a tiny bit of fenugreek seeds to hers!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and thinly slice the bitter gourd, discarding the seeds. Chop the onion and set it aside.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and chana dal. Let them turn golden brown.
3. Now, toss in the curry leaves and sauté for a few seconds until fragrant.
4. Add the chopped onion and ginger-garlic paste. Sauté until the onions are soft and translucent.
5. Add the sliced bitter gourd, turmeric powder, and salt. Sauté for about 2 minutes, until the bitter gourd starts to turn a darker green. This helps reduce some of the bitterness.
6. Mix in the red chilli powder, coriander powder, and garam masala powder. Sauté for another minute, stirring constantly to prevent burning.
7. Add the tamarind extract, jaggery, and ½ cup of water. Mix everything well.
8. Close the pressure cooker lid and cook on low flame for 1 whistle. Let the steam release naturally.
9. If there’s excess water remaining, open the lid and boil on high heat for a few minutes to thicken the gravy. Taste and adjust the salt, spice, or tanginess with a squeeze of lemon juice if needed.

Expert Tips

• Reducing Bitterness: Salting the sliced bitter gourd 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 can become mushy. We want it to retain a little bit of texture.
• Spice Level: Adjust the amount of red chilli powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Adjusting Spice Level: For a milder flavour, reduce the red chilli powder. For extra heat, add a chopped green chilli along with the onions.
• Maharashtra Style: My friend Sunita adds a handful of roasted peanuts to her karela, which gives it a lovely crunch.
• Gujarati Style: My aunt prefers a sweeter version, adding a little more jaggery and sometimes a pinch of sugar.

Serving Suggestions

This karela is fantastic with:

• Steaming hot rice
• A comforting bowl of sambar
• Cool and creamy curd rice
• Roti or chapati

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

1. How do you reduce the bitterness of karela?

Salting the sliced karela and letting it sit for 15-20 minutes helps. Also, sautéing it well before adding other ingredients helps reduce the bitterness.

2. What is the best way to cut bitter gourd?

Thin slices are best! You can use a knife or a mandoline slicer. Remember to discard the seeds.

3. Can I make this karela recipe without a pressure cooker?

Yes! You can cook it in a pot on the stovetop. It will take longer – about 45-60 minutes – and you may need to add more water.

4. What are the health benefits of eating bitter gourd?

Bitter gourd is packed with vitamins, minerals, and antioxidants. It’s known for its blood sugar regulating properties and is good for digestion.

5. Can I use lemon juice instead of tamarind?

You can, but the flavour will be different. Tamarind provides a unique tanginess that lemon juice doesn’t quite replicate. If using lemon juice, add about 1-2 tablespoons towards the end of cooking.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!