Bitter Gourd Curry Recipe | Healthy & Flavorful Karela Masala Curry | Bitter Gourd Masala

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: almond milk

Low-fat coconut milk reduces calories while maintaining creaminess.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper adds sweetness without heat.

curry leaves

💰Cheaper: bay leaves

Bay leaves provide a similar aromatic flavor.

bitter gourd

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini offers a milder taste.

Wash the bitter gourds thoroughly, and slice them thin (either into rounds or half-moons).

Sprinkle salt over the slices and set aside for 20-30 minutes. This helps reduce bitterness. Afterward, squeeze out the excess water and rinse the bitter gourd to remove extra salt.

Heat oil in a pan and shallow fry the bitter gourd slices until they turn light golden brown. Remove and keep aside.

In the same pan, add some more oil if required.

Add cumin seeds and fenugreek seeds, let them splutter.

Add the chopped onions and sauté until they turn golden brown.

Stir in the ginger-garlic paste and green chilies. Cook for a couple of minutes until the raw smell disappears.

Add turmeric powder, coriander powder, and red chili powder. Mix well and sauté for another minute.

Add the chopped tomatoes and cook until they soften and the oil begins to separate from the masala. This should take about 5-6 minutes.

If using yogurt/curd, add it now and cook for an additional minute.

Add the fried bitter gourd slices to the tomato-onion mixture and mix well.

Sprinkle garam masala over the curry and cook on low heat for about 8-10 minutes, allowing the flavors to combine. Adjust salt and spices as per taste.

Garnish with fresh coriander leaves and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary