Curried Karela (Bitter Gourd)

Difficulty Rating 4 (Difficult prep, Grinding required, Special Ingredients needed)

I often call this vegetable the alligator vegetable. If you look at the picture, you will see why :). Karela (Bitter Gourd) or the bitter gourd has a very unique flavor and is rich in a number of nutrients. It has many therapeutic usages and is used in alternative medicines to treat many diseases. It can be found fresh or frozen in many Indian grocery stores.


4 medium bitter gourds
1 onion, sliced thinly
1 large tomato, pureed
½ cup coconut milk
1 TBsp oil
2 TBsp jaggery grated (or brown sugar)
1 tsp tamarind pulp
4 garlic cloves, minced or pureed
1inch ginger, minced or pureed
¼ cup chopped coriander leaves for garnish (optional)

Roast until golden brown and then powder:
3 red chillies
1 tsp sesame seeds (optional)
1 tsp cumin seeds
1 TBsp coriander seeds

1. Slice the karela lengthwise, remove the hard seeds, slice into thin strips.
2. Cover the karela with salted water and set aside for at least 15 min.
3. Heat the oil in a skillet. Drain the karela, squeeze all the water you possibly can out of it, and add it to the oil.
4. Stir fry the karela until it begins to brown.
5. Now add the onions and continue to stir fry for another 5 minutes on medium heat.
6. Add the ginger and garlic pastes and sauté for a minute.
7. Now add the pureed tomato. Cook until the color deepens, about 5 minutes.
8. Add the powdered spices, the jaggery and the tamarind. Add salt and ¾ cup of water.
9. Bring the curry to a boil, cover, and cook over medium-low heat until the vegetables are tender, about 5-10 minutes.
10. Add the coconut milk, stir to mix, and turn off the heat.
11. Garnish with coriander leaves and serve hot.