Try this spicy, tangy, and sweet masaledar karela for your everyday Indian meals. It tastes great with phulka, paratha, or even with dal rice. Here is how to make it. (vegan, gluten-free)
If you are someone who prefers to make simple everyday sabzis for weekday meals, then here are some more for you – Baingan Methi, Mooli Ki Sabzi, Aloo Matar Gobi, Hare Tamatar Ki Sabzi, Tindora Fry, and Aloo Bhindi.
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About This Recipe
Karela or bitter gourd is one of those vegetables, that is not preferred by many. But I am one of those who loves to eat a good karela sabzi. This masaledar karela is my favorite version of karela sabzi, which is even enjoyed by my son, who used to make faces seeing the vegetable.
It’s tangy, spicy, and sweet, all at once and that’s what makes this masaledar karela so delicious and tempting. Kashmiri red chili powder adds the much-needed spiciness, tamarind gives it a tangy taste and jaggery adds that hint of sweetness that complements the other flavors so well.
At home, we love to eat it with a combination of simple dal and rice. The karela sabji adds a zing in the simple dal chawal, making it taste even more delicious. But, you can serve it with Indian bread too.
As karela is a little bitter, it is coated with salt for about 10 minutes. It is then washed to get rid of the bitterness. This is an important step, otherwise, the karela will taste bitter.
This Masaledar Karela is,
- Vegan
- Gluten-free (skip adding asafoetida)
- Delicious
- Sweet + Tangy + Spicy
- Perfect for everyday meals
Ingredients
Karela – Karela, or as we call it bitter gourd is available throughout the year, so you don’t have to wait for any specific season to try this recipe. Check your nearby Indian grocery store if you are living outside of India.
While buying bitter gourd, see that they are bright green in color and also firm, when you slightly press it.
Oil – Make this recipe in mustard oil for the best result. The flavors of pungent mustard oil really enhance the overall taste of the sabzi. While using mustard oil, heat it until the smoking point and reduce the flame before you add other ingredients.
If you do not heat the mustard oil properly, the sabzi will have a raw taste. If you do not prefer mustard oil, you can use vegetable oil too.
Jaggery – Jaggery is added for a little sweetness that balances the bitter taste of the karela.
Tamarind – Just like jaggery, tamarind is also used to balance the bitter taste of the karela. But it adds a tangy taste to the sabzi which complements the sweet flavor of jaggery really well.
Spice Powders – To enhance the taste further we will add coriander powder, turmeric powder, and Kashmiri red chili powder. I have used Kashmiri red chili powder, as it will add a nice color to the sabzi without making it too spicy.
Others – Apart from the above-mentioned ingredients, we will add asafetida (hing), fennel seeds, nigella seeds, cumin seeds, onion, ginger garlic paste, and salt.
How to make Masaledar Karela?
Wash 0.6 lb (300 g) of karela with water and peel it using a vegetable peeler. Do not discard the peel. We will use it later in the recipe.
Rub approximately 1 tsp salt all over karela and keep them aside for 10 minutes.
Wash the karela well with water and cut it into thin rounds (0.25 inch).
Heat 4 tbsp mustard oil in a medium-size skillet over medium-high heat. An iron kadai works great for this recipe too. Once the oil is hot, add ¼ tsp asafoetida (hing), 1 tsp fennel seeds (saunf), ½ tsp nigella seeds (kalonji), and 1 tsp cumin seeds (jeera) and let them crackle for 3-4 seconds. Skip adding hing if making it gluten-free.
Add 1 cup of thinly sliced onions and fry on medium-high heat until they are nicely browned (8 – 10 minutes).
Add 2 tsp ginger garlic paste and fry for another 2 minutes.
Now add 1 tsp coriander powder, 2 tsp Kashmiri red chili powder, ½ tsp turmeric powder, salt to taste, and the karela peel and fry for a minute.
Add the sliced karela and mix everything well. Cover the pan with a tight-fitting lid and cook on low heat until karela is tender (10-12 minutes).
Add 2 tsp crushed jaggery and 2 tsp tamarind paste and mix well. Cover and cook for 1-2 minutes.
Serve hot.
Serving Suggestions
Serve masaledar karela along with a simple dal like Toor Dal, or Masoor Dal, and steamed rice, with some sliced onions and papad on the side. The most comforting meal ever!
You can also serve it with Indian bread such as phulka, tawa paratha, laccha paratha, jowar roti, etc. It even tastes great with kadhi khichdi combination, try it.
Storing Suggestions
Masaledar karela will last in the fridge for about 3 to 4 days in the fridge. Store it in an airtight container. Reheat it in a pan or microwave until nice and warm, before serving it again.
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Recipe Card
Masaledar Karela Recipe
Ingredients
- 0.6 pound bitter gourd/karela
- 4 tablespoon mustard oil
- ¼ teaspoon asafoetida/hing (skip for gluten free)
- 1 teaspoon fennel seeds/saunf
- ½ teaspoon nigella seeds/kalonji
- 1 teaspoon cumin seeds/jeera
- 1 cup thinly sliced onion
- 2 teaspoon ginger garlic paste
- 1 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- salt (to taste)
- 2 teaspoon crumbled jaggery
- 2 teaspoon tamarind paste
Instructions
- Wash 0.6 lb (300 g) of karela with water and peel it using a vegetable peeler. Do not discard the peel. We will use it later in the recipe.
- Rub approximately 1 tsp salt all over karela and keep them aside for 10 minutes.
- Wash the karela well with water and cut it into thin rounds (0.25 inch).
- Heat 4 tbsp mustard oil in a medium-size skillet over medium-high heat. An iron kadai works great for this recipe too. Once the oil is hot, add ¼ tsp asafoetida (hing), 1 tsp fennel seeds (saunf), ½ tsp nigella seeds (kalonji), and 1 tsp cumin seeds (jeera) and let them crackle for 3-4 seconds. Skip adding hing if making it gluten-free.
- Add 1 cup of thinly sliced onions and fry on medium-high heat until they are nicely browned (8 – 10 minutes).
- Add 2 tsp ginger garlic paste and fry for another 2 minutes.
- Now add 1 tsp coriander powder, 2 tsp Kashmiri red chili powder, ½ tsp turmeric powder, salt to taste, and the karela peel and fry for a minute.
- Add the sliced karela and mix everything well. Cover the pan with a tight-fitting lid and cook on low heat until karela is tender (10-12 minutes).
- Add 2 tsp crushed jaggery and 2 tsp tamarind paste and mix well. Cover and cook for 1-2 minutes.
- Serve hot.
Did you make this recipe? Let me know!