Masaledar Karela
on Feb 25, 2021, Updated Aug 29, 2023
Try this spicy, tangy, sweet Masaledar Karela for everyday Indian meals. It tastes great with phulka, paratha, or even with dal rice. Here is how to make it.
If you prefer to make simple everyday sabzis for weekday meals, here are some more for you: Baingan Methi, Mooli Ki Sabzi, Aloo Matar Gobi, Hare Tamatar Ki Sabzi, and Tindora Fry
About Masaledar Karela
Karela, or bitter gourd, is one of those vegetables that is not preferred by many. But I love to eat a good karela sabzi and this North Indian style Masaledar Karela is my favorite version.
Tangy, spicy, and sweet, masaledar karela is 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 simple dal and rice. The karela sabji adds a zing to 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.
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 they are bright green and firm when lightly pressed.
Oil – For the best result, make this recipe with mustard oil. The pungent flavors of mustard oil enhance the overall taste of the sabzi.
Jaggery – Jaggery is added for a bit of sweetness that balances the bitter taste of the karela.
Tamarind – 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 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, which will add a nice color to the sabzi without making it too spicy.
Others – You will also need asafetida (hing), fennel seeds (saunf), nigella seeds (kalonji), cumin seeds, onions, ginger garlic paste, and salt.
How To Make Masaledar Karela
Wash 300 g of karela with water and peel them using a vegetable peeler. Do not discard the peel. You will use it later in the recipe.
Rub approximately 2 teaspoon salt 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 tablespoon mustard oil in a medium-size skillet over medium-high heat. An iron kadai works excellently for this recipe, too.
Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.
- ¼ teaspoon asafetida (hing)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- 1 teaspoon cumin seeds (jeera)
Skip adding hing if making it gluten-free.
Add 1 cup of thinly sliced onions and cook on medium-high heat until they are nicely browned (8-10 minutes), stirring frequently.
Add 2 teaspoon ginger garlic paste and cook for another 2 minutes.
Now add the following ingredients and cook for a minute.
- 1 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- karela peel
Add the sliced karela and mix everything well.
Reduce the heat to low.
Cover the pan with a tight-fitting lid and cook until karela is tender (10-12 minutes). Stir a few times while cooking.
Add 2 teaspoon crushed jaggery and 2 teaspoon tamarind paste and mix well.
Cover and cook for 1-2 minutes.
Check for salt and add more if needed. Serve hot.
Masaledar Karela Recipe
Ingredients
- 300 grams bitter gourd (karela)
- 4 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing) (skip for gluten free)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- 1 teaspoon cumin seeds (jeera)
- 1 cup thinly sliced onions
- 2 teaspoons ginger garlic paste
- 1 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 2 teaspoons crumbled jaggery (gud)
- 2 teaspoons tamarind paste
Instructions
- Wash karela with water and peel them using a vegetable peeler. Do not discard the peel. You will use it later in the recipe.
- Rub approximately 2 teaspoon 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 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 asafoetida, fennel seeds, nigella seeds, and cumin seeds, and let them crackle for 3-4 seconds.
- Add onions and cook on medium-high heat until they are nicely browned (8-10 minutes), stirring frequently.
- Add ginger garlic paste and cook for another 2 minutes.
- Now add coriander powder, chili powder, turmeric powder, salt, and the karela peel and cook for a minute.
- Add the sliced karela and mix everything well.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook until karela is tender (10-12 minutes). Stir a few times while cooking.
- Add jaggery and tamarind paste and mix well.
- Cover and cook for 1-2 minutes.
- Check for salt and add more if needed. Serve hot.
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