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

गारंटी है ! बिना कड़वाहट के करेले इतने स्वाद बनेंगे, बच्चे भी उंगलियां चाट चाट कर खायेंगे is a medium Indian recipe that serves 4. 180 calories per serving. Recipe by Anukriti Cooking Recipes on YouTube.

Prep: 40 min | Cook: 10 min | Total: 1 hr

Cost: $16.41 total, $4.10 per serving

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

Dietary info: Vegetarian, Vegan, Gluten-Free, Low-Calorie, Low-Oil

Allergens: Mustard

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

The sabzi is still bitter.

Ensure the lemon‑salt marination time is at least 15 minutes and squeeze out as much liquid as possible before coating.

Bitter gourd pieces become soggy.

After squeezing, pat the pieces dry with a clean kitchen towel and add enough besan to absorb remaining moisture.

Spice paste sticks to the pan and burns.

Make sure the oil is hot before adding the coated pieces and keep the flame low once covered.

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

What is the cultural significance and history of Karela Sabzi in Indian cuisine?

Bitter gourd (karela) has been used in Indian households for centuries as a seasonal vegetable that balances the body’s heat. Traditionally, it is cooked with spices and lemon to neutralize its bitterness, making it a popular summer side dish across North India.

What are the traditional regional variations of Karela Sabzi in Indian cuisine?

In Gujarat, karela is often fried with jaggery for a sweet‑bitter flavor; in Punjab, mustard oil and fenugreek are common; in South India, it may be stir‑fried with coconut and curry leaves. The low‑oil version from Anukriti Cooking Recipes follows a North‑Indian style with mustard oil and a spice‑besan coating.

How is Karela Sabzi traditionally served in North Indian households?

It is typically served hot as a side dish with roti, paratha, or chapati, and paired with dal and rice. Some families also enjoy it with a dollop of plain yogurt to balance the spice.

During which Indian festivals or occasions is Karela Sabzi commonly prepared?

Karela Sabzi is not tied to a specific festival but is a staple during the summer months and is often prepared for family meals, picnics, and travel because it keeps well for days.

What authentic ingredients are essential for traditional Karela Sabzi versus acceptable substitutes?

Authentic ingredients include raw mustard oil, ajwain, kalonji, and amchur powder. Substitutes can be vegetable oil for mustard oil, lemon zest for amchur, and thyme for ajwain, though the flavor profile will change slightly.

What other Indian dishes pair well with Karela Sabzi?

Karela Sabzi pairs beautifully with dal tadka, jeera rice, plain basmati rice, or a simple cucumber raita. It also complements buttery naan or paratha for a complete meal.

What makes this low‑oil Karela Sabzi special in Indian cuisine?

The recipe uses a lemon‑salt marination to remove bitterness without excessive oil, and a besan‑spice coating that creates a light crust while keeping the dish healthy and kid‑friendly, which is a modern twist on the traditional fry‑heavy method.

What are the most common mistakes to avoid when making Karela Sabzi at home?

Common mistakes include cutting the bitter gourd too thin (it becomes soggy), skipping the lemon‑salt marination (bitterness remains), and using too much oil which makes the dish greasy. Also, over‑cooking can turn the pieces mushy.

Why does this Karela Sabzi recipe use a besan coating instead of a simple spice sprinkle?

Besan acts as a binder that adheres the spices to the bitter gourd and absorbs excess moisture, creating a light crust and preventing the pieces from falling apart during the short cooking time.

Can I make Karela Sabzi ahead of time and how should I store it?

Yes, you can marinate the sliced karela up to 24 hours in the refrigerator, and the cooked sabzi keeps in an airtight container for up to 5 days in the fridge or 1 month frozen. Reheat gently on the stovetop with a splash of water.

What does the YouTube channel Anukriti Cooking Recipes specialize in?

The YouTube channel Anukriti Cooking Recipes specializes in easy-to-follow Indian home‑cooking tutorials, focusing on healthy twists, quick meals, and traditional recipes adapted for modern kitchens.

How does the YouTube channel Anukriti Cooking Recipes' approach to Indian vegetable dishes differ from other Indian cooking channels?

Anukriti Cooking Recipes emphasizes low‑oil techniques, detailed ingredient explanations, and practical tips like lemon‑salt marination to reduce bitterness, whereas many other channels often use generous oil and fewer steps to simplify the process.

Last updated: August 24, 2026

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

Recipe by Anukriti Cooking Recipes

A smart, low‑oil Indian bitter gourd (karela) sabzi that eliminates bitterness with lemon and salt, then coats the slices in a flavorful spice‑besan paste and finishes with a mustard‑oil tempering. Crispy, tangy, and kid‑friendly, this healthy side pairs perfectly with roti or rice.

MediumIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
38m
Prep
13m
Cook
10m
Cleanup
1h 1m
Total

Cost Breakdown

$16.41
Total cost
$4.10
Per serving

Critical Success Points

  • 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

Safety Warnings

  • Mustard oil can splatter when heated; use a splatter guard.
  • Handle the sharp knife carefully while slicing bitter gourd.
  • Ajwain and hing are potent; use the measured pinch to avoid overpowering the dish.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Karela Sabzi in Indian cuisine?

A

Bitter gourd (karela) has been used in Indian households for centuries as a seasonal vegetable that balances the body’s heat. Traditionally, it is cooked with spices and lemon to neutralize its bitterness, making it a popular summer side dish across North India.

cultural
Q

What are the traditional regional variations of Karela Sabzi in Indian cuisine?

A

In Gujarat, karela is often fried with jaggery for a sweet‑bitter flavor; in Punjab, mustard oil and fenugreek are common; in South India, it may be stir‑fried with coconut and curry leaves. The low‑oil version from Anukriti Cooking Recipes follows a North‑Indian style with mustard oil and a spice‑besan coating.

cultural
Q

How is Karela Sabzi traditionally served in North Indian households?

A

It is typically served hot as a side dish with roti, paratha, or chapati, and paired with dal and rice. Some families also enjoy it with a dollop of plain yogurt to balance the spice.

cultural
Q

During which Indian festivals or occasions is Karela Sabzi commonly prepared?

A

Karela Sabzi is not tied to a specific festival but is a staple during the summer months and is often prepared for family meals, picnics, and travel because it keeps well for days.

cultural
Q

What authentic ingredients are essential for traditional Karela Sabzi versus acceptable substitutes?

A

Authentic ingredients include raw mustard oil, ajwain, kalonji, and amchur powder. Substitutes can be vegetable oil for mustard oil, lemon zest for amchur, and thyme for ajwain, though the flavor profile will change slightly.

cultural
Q

What other Indian dishes pair well with Karela Sabzi?

A

Karela Sabzi pairs beautifully with dal tadka, jeera rice, plain basmati rice, or a simple cucumber raita. It also complements buttery naan or paratha for a complete meal.

cultural
Q

What makes this low‑oil Karela Sabzi special in Indian cuisine?

A

The recipe uses a lemon‑salt marination to remove bitterness without excessive oil, and a besan‑spice coating that creates a light crust while keeping the dish healthy and kid‑friendly, which is a modern twist on the traditional fry‑heavy method.

cultural
Q

What are the most common mistakes to avoid when making Karela Sabzi at home?

A

Common mistakes include cutting the bitter gourd too thin (it becomes soggy), skipping the lemon‑salt marination (bitterness remains), and using too much oil which makes the dish greasy. Also, over‑cooking can turn the pieces mushy.

technical
Q

Why does this Karela Sabzi recipe use a besan coating instead of a simple spice sprinkle?

A

Besan acts as a binder that adheres the spices to the bitter gourd and absorbs excess moisture, creating a light crust and preventing the pieces from falling apart during the short cooking time.

technical
Q

Can I make Karela Sabzi ahead of time and how should I store it?

A

Yes, you can marinate the sliced karela up to 24 hours in the refrigerator, and the cooked sabzi keeps in an airtight container for up to 5 days in the fridge or 1 month frozen. Reheat gently on the stovetop with a splash of water.

technical
Q

What does the YouTube channel Anukriti Cooking Recipes specialize in?

A

The YouTube channel Anukriti Cooking Recipes specializes in easy-to-follow Indian home‑cooking tutorials, focusing on healthy twists, quick meals, and traditional recipes adapted for modern kitchens.

channel
Q

How does the YouTube channel Anukriti Cooking Recipes' approach to Indian vegetable dishes differ from other Indian cooking channels?

A

Anukriti Cooking Recipes emphasizes low‑oil techniques, detailed ingredient explanations, and practical tips like lemon‑salt marination to reduce bitterness, whereas many other channels often use generous oil and fewer steps to simplify the process.

channel

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