गारंटी है ! बिना कड़वाहट के करेले इतने स्वाद बनेंगे, बच्चे भी उंगलियां चाट चाट कर खायेंगे

Ingredients

• 0.5 kg Bitter Gourd (Karela) (washed, stems trimmed, sliced medium‑thick)
• 2 tsp Salt (regular table salt)
• 2 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Turmeric Powder (ground, bright orange color)
• 2 tsp Coriander Powder (ground coriander seeds)
• 1 tsp Kashmiri Red Chili Powder (mild, bright red)
• 0.5 tsp Roasted Cumin Powder (lightly toasted ground cumin)
• 1 tsp Fennel Powder (ground fennel seeds)
• 1 tsp Garam Masala Powder (store‑bought or homemade)
• 1 tbsp Amchur Powder (dry mango powder for tanginess)
• 1 tbsp Besan (Gram Flour) (helps bind spices and absorb moisture)
• 6 tbsp Mustard Oil (2 tbsp for coating, 4 tbsp for tempering; raw mustard oil)
• 0.25 tsp Ajwain (Carom Seeds) (adds digestive aroma)
• 1 tsp Cumin Seeds (whole seeds for tempering)
• 1 tsp Kalonji (Nigella Seeds) (adds subtle oniony flavor)
• 1 pinch Hing (Asafoetida) (tiny pinch, optional for flavor)
• 2 pieces Green Chili (slit lengthwise, optional for heat)
• as needed Water (for squeezing bitter gourd and adjusting consistency)

Instructions

1. Wash and Slice Bitter Gourd

   Rinse 0.5 kg bitter gourd under running water, trim the stems, and cut into medium‑thick chips (about 0.5 cm).

   Time: PT5M

2. Marinate with Salt and Lemon

   Place the sliced karela in a bowl, add 2 tsp salt and 2 tbsp fresh lemon juice, and massage thoroughly. Let it rest for 15–20 minutes.

   Time: PT20M

3. Squeeze Out Excess Water

   After resting, gently squeeze each piece to expel the released water. Collect the water in a separate cup; you will use it later.

   Time: PT5M

4. Prepare Spice‑Besan Paste

   In the mixing bowl, combine 1 tsp turmeric, 2 tsp coriander powder, 1 tsp Kashmiri red chili, 0.5 tsp roasted cumin, 1 tsp fennel powder, 1 tsp garam masala, 1 tbsp amchur, 1 tbsp besan, 2 tbsp mustard oil, and the squeezed bitter‑gourd water (about 2‑3 tbsp). Mix into a smooth paste.

   Time: PT5M

5. Coat the Bitter Gourd

   Add the sliced bitter gourd to the spice‑besan paste and massage until every piece is evenly coated.

   Time: PT5M

6. Heat Tempering Oil

   Heat 4 tbsp mustard oil in a heavy‑bottomed pan over medium‑high heat until it starts to smoke. Add 0.25 tsp ajwain, 1 tsp cumin seeds, 1 tsp kalonji, and a pinch of hing. Stir for 30 seconds.

   Time: PT2M

   Temperature: 180°C

7. Cook the Coated Karela

   Add the coated bitter gourd pieces and the slit green chilies to the pan. Stir quickly, then cover with the lid and cook on low flame for 7–8 minutes, stirring once halfway.

   Time: PT8M

   Temperature: 150°C

8. Finish and Serve

   Turn off the heat, give the sabzi a final gentle stir, and transfer to a serving plate. Serve hot with roti, paratha, or rice.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

8 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bitter Gourd (Karela): Zucchini (different taste), Cucumber (not traditional)
• Instead of Salt: Sea salt
• Instead of Lemon Juice: Lime juice, Citric acid solution
• Instead of Turmeric Powder: Fresh grated turmeric
• Instead of Coriander Powder: Fresh cilantro leaves (different flavor)
• Instead of Kashmiri Red Chili Powder: Regular red chili powder (less color)
• Instead of Roasted Cumin Powder: Ground cumin
• Instead of Fennel Powder: Fennel seeds ground fresh
• Instead of Garam Masala Powder: Homemade garam masala
• Instead of Amchur Powder: Lemon zest, Tamarind paste (less dry)
• Instead of Besan (Gram Flour): Chickpea flour (same)
• Instead of Mustard Oil: Vegetable oil (flavor changes)
• Instead of Ajwain (Carom Seeds): Thyme
• Instead of Cumin Seeds: Ground cumin
• Instead of Kalonji (Nigella Seeds): Black cumin
• Instead of Hing (Asafoetida): Garlic powder (different)
• Instead of Green Chili: Jalapeño, Serrano

Equipment Needed

• Cutting Board
• Sharp Knife
• Large Mixing Bowl
• Measuring Spoons
• Fine Mesh Strainer
• Heavy‑Bottomed Pan or Kadhai
• Spatula or Wooden Spoon
• Lid for Pan
• Serving Plate

Critical Steps — Do Not Skip

• Marinating bitter gourd with salt and lemon to remove bitterness
• Squeezing out excess water before cooking
• Making a thick spice‑besan paste that coats the slices
• Tempering mustard oil with whole spices
• Cooking covered on low flame to keep the pieces tender

Chef Tips from the Video

• For extra crunch, add a handful of roasted peanuts just before serving.
• If you prefer milder heat, reduce the Kashmiri chili powder or omit green chilies.
• A dash of jaggery can balance the tanginess if you like a hint of sweetness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a freezer‑safe bag for up to 1 month; reheat gently.

Room temperature: Can stay at room temperature for up to 2 days in a sealed container.

Make-Ahead Tips

• Marinate the sliced karela with salt and lemon up to 2 hours ahead; keep refrigerated.
• The coated bitter gourd can be stored in the fridge for 24 hours before cooking.
• Cooked sabzi reheats well in a skillet with a splash of water.

Frequently Asked Questions