Karela (Bitter Gourd) Sabzi – No Water, Peanut & Jaggery Curry

Ingredients

• 2 tablespoons Vegetable oil (neutral oil such as canola or sunflower)
• 1 tablespoon Urad dal (split black gram) (raw, not roasted)
• 0.5 teaspoon Cumin seeds (whole seeds)
• 4-5 pieces Garlic cloves (finely chopped)
• 1 large Onion (peeled and chopped)
• 3 pieces Green chilies (finely chopped, seeds removed for less heat if desired)
• 300 grams Bitter gourd (karela) (cut into 1‑cm pieces; soak in salt water for 30 min to reduce bitterness)
• to taste Salt
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Garam masala powder
• 1 tablespoon Jaggery (grated) (or brown sugar if unavailable)
• 3 tablespoons Roasted peanuts (crushed) (lightly roasted and ground)
• a few sprigs Curry leaves (fresh)
• 2 tablespoons Fresh coriander leaves (chopped)

Instructions

1. Prepare the bitter gourd

   Slice the bitter gourd into 1‑cm pieces, place them in a bowl of water with a pinch of salt and let soak for 30 minutes. After soaking, drain and pat dry with a kitchen towel.

   Time: PT30M

2. Heat oil and temper

   Place the skillet over medium heat, add 2 Tbsp oil and let it heat until shimmering. Add 1 Tbsp urad dal and fry until it turns light golden (about 2 minutes). Then add ½ tsp cumin seeds and let them sizzle for a few seconds.

   Time: PT2M

   Temperature: Medium heat

3. Sauté aromatics

   Add the chopped garlic and stir‑fry for 30 seconds. Then add the chopped onion and sauté until the onion becomes translucent and soft, about 3 minutes. Do not let the onion brown.

   Time: PT3M

   Temperature: Medium heat

4. Add green chilies

   Stir in the finely chopped green chilies and cook for another 30 seconds.

   Time: PT0.5M

   Temperature: Medium heat

5. Cook the bitter gourd

   Add the drained bitter gourd pieces to the pan. Stir well and sauté for 6‑7 minutes, stirring occasionally, until the pieces start to soften and develop a light brown coating.

   Time: PT7M

   Temperature: Medium‑high heat

6. Add dry spices

   Sprinkle salt, 1 tsp turmeric, ½ tsp red chili powder, ½ tsp coriander powder and ¼ tsp garam masala over the vegetables. Mix thoroughly and cook for 2 minutes so the spices coat the karela and release their aroma.

   Time: PT2M

   Temperature: Medium heat

7. Incorporate jaggery

   Add 1 Tbsp grated jaggery, stir and let it melt, cooking for 1 minute. The jaggery balances the bitterness and adds a subtle caramel note.

   Time: PT1M

   Temperature: Medium heat

8. Add peanuts

   Stir in 3 Tbsp crushed roasted peanuts and sauté for 1‑2 minutes until they are fragrant and lightly toasted.

   Time: PT2M

   Temperature: Medium heat

9. Finish with herbs

   Add a few curry leaves and the chopped fresh coriander. Mix, then lower the flame and let the sabzi cook on low heat for 3‑4 minutes. Finally, increase to high heat for 1 minute to give a quick sear and ensure everything is well combined.

   Time: PT5M

   Temperature: Low then high heat

10. Serve

    Turn off the heat, give the karela a final stir, and serve hot with roti, paratha or rice.

    Time: PT0.5M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

12 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Vegetable oil: olive oil (use low heat), ghee
• Instead of Urad dal (split black gram): chana dal, toor dal
• Instead of Cumin seeds: mustard seeds
• Instead of Garlic cloves: garlic paste (1 tsp)
• Instead of Onion: shallots
• Instead of Green chilies: jalapeño or serrano
• Instead of Bitter gourd (karela): bottle gourd (lauki) for milder taste
• Instead of Red chili powder: paprika (milder)
• Instead of Jaggery (grated): brown sugar
• Instead of Roasted peanuts (crushed): cashews, almonds
• Instead of Curry leaves: bay leaf (different flavor)
• Instead of Fresh coriander leaves: parsley (different flavor)

Equipment Needed

• Heavy‑bottomed skillet or kadai
• Sharp chef’s knife
• Cutting board
• Measuring spoons
• Small bowl for soaking
• Spatula or wooden spoon
• Micro‑grater (for jaggery) (optional)
• Mortar & pestle or food processor (optional)

Critical Steps — Do Not Skip

• Soak the bitter gourd for 30 minutes to reduce bitterness
• Temper urad dal and cumin seeds until golden
• Sauté the bitter gourd until it softens (6‑7 minutes)
• Add jaggery to balance bitterness
• Final high‑heat sear to finish the dish

Chef Tips from the Video

• Add a pinch of asafoetida (hing) with the cumin for extra depth
• For extra crunch, reserve a tablespoon of roasted peanuts and sprinkle on top just before serving
• If you like a tangy finish, add ½ tsp amchur powder in the last minute

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not recommended – texture becomes soggy

Room temperature: Can sit at room temperature for up to 2 hours

Make-Ahead Tips

• Soak the bitter gourd a few hours ahead or overnight
• Roast and crush peanuts in advance
• Grate jaggery and keep it in a small bowl