Karela Masala Recipe
5/5
Karela Masala is a popular Indian dish made with bitter gourd (karela) cooked in a flavorful spice mix. Bitter gourd is known for its distinct bitter taste and is rich in vitamins, minerals, and antioxidants. In this recipe, the bitterness of the bitter gourd is balanced with a mix of spices like turmeric, red chili powder, coriander powder, and amchur powder. The onions and tomatoes add sweetness and tanginess to the dish. Karela Masala is a delicious and nutritious side dish that can be enjoyed with roti, rice, or any bread of your choice. Despite its initial bitterness, this dish has a unique and appetizing flavor that many people enjoy.
INGREDIENTS
- Bitter gourd (karela): 4 medium-sized
- Onion: 1 large, finely chopped
- Tomato: 2 medium-sized, finely chopped
- Ginger-garlic paste: 1 tablespoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Amchur powder (dry mango powder): 1/2 teaspoon
- Salt to taste
- Oil: 2 tablespoons
- Fresh coriander leaves for garnishing
INSTRUCTIONS
- Wash the bitter gourd (karela) thoroughly. Trim the ends and make a lengthwise slit on one side of each bitter gourd. Remove the seeds and pith using a spoon.
- Sprinkle some salt on the bitter gourd pieces and rub it all over. Let them sit for about 15-20 minutes. This will help reduce the bitterness. Rinse the bitter gourd pieces under running water and squeeze out the excess water.
- Heat 1 tablespoon of oil in a pan over medium heat. Add the bitter gourd pieces and sauté for about 5-7 minutes until they are partially cooked and start to turn slightly golden brown. Remove the bitter gourd pieces from the pan and set them aside.
- In the same pan, heat the remaining 1 tablespoon of oil. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for a couple of minutes until the spices are well combined.
- Add the partially cooked bitter gourd pieces to the pan and mix them well with the masala. Cover the pan and cook on low heat for about 10-15 minutes or until the bitter gourd is fully cooked and tender.
- Add amchur powder and mix well. Cook for another 2 minutes.
- Garnish with fresh coriander leaves.
- Serve Karela Masala hot with roti, rice, or any bread of your choice.
TIPS
- Soaking the bitter gourd in salt helps reduce its bitterness. Make sure to rinse the bitter gourd well after soaking to remove the excess salt.
- You can adjust the spice levels according to your preference. Increase or decrease the amount of red chili powder and spices accordingly.
- For a tangier flavor, you can add a squeeze of lemon juice or a bit of tamarind pulp to the dish.
- Adding a pinch of sugar or jaggery while cooking can help balance the bitterness further.
- Serve Karela Masala with a side of plain yogurt or raita to complement the flavors and cool down the palate.
- Leftover Karela Masala can be refrigerated and enjoyed the next day. Reheat it on the stovetop or in the microwave before serving.
NUTRITION VALUE
- Calories: Approximately 100-120 calories
- Carbohydrates: Approximately 10-12 grams
- Protein: Approximately 2-3 grams
- Fat: Approximately 6-8 grams
- Fiber: Approximately 4-6 grams
