Karele ki sabzi (Bitter Gourd Recipe)

Among all the people I have met, I have found that they are divided in opinion when it comes to karela or bitter gourd. Either they completely absolutely love it or they really hate it. The chief reason is the bitterness. But then again, karela is very good for health. A glass of karela juice in the morning is beneficial to skin and throat. So if we can remove the bitterness, karela will be loved by all.

How to remove the bitterness of bitter gourd?

The answer is simple – lots and lots of salt and patience. Peel of the skin of karela and chop it to get thin circles. Add salt and rub it against karela pieces. Leave it, in the sun preferably, for an hour’s time. Wash the salt of the karela and viola, it is ready for cooking.


2 karela, chopped and salted

2 tblsp oil

1 tblsp zeera

Salt to taste

Red chilli powder to taste

½ tblsp haldi

1 tblsp dhaniya powder

Heat oil in a pot and add zeera. When zeera starts to splutter, add chopped karela and cook for 2-3 minutes. Add salt, red chilli powder, haldi and dhaniya powder and mix well. Cook on low flame for 5 minutes.


4 Responses

  1. Why are there no photos on ur site??? Lazy kya :-(( ??? Ur site will look much better

  2. Maybe the photos are not uploading on your comp….maybe you are too lazy to upgrade your computer dear….

  3. its so easy & simple receipe very early to cook there is no
    photographs so please .

  4. Hi Nancy. I am sorry there were no photographs for this blog article. I will try and upload one as soon as I am able to get my hands on some karela. Thanks for your suggestion. Sam

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: