Karele ki Sabzi, How to make bittergourd at home
Karele ki sabzi with step by step photos and video recipe.
Karela or Bittergourd, the name itself is enough for kids or even some adults to make faces and throw tantrums for not eating food, isn’t it? Khatti Meethi karele ki sabzi can change them into karela lovers. Both my families are fond of karelas, especially my husband. He insists me on adding karela to at least one of the meals in a week. Both my Mom and MIL have very different recipes for making karelas/bitter gourd.
I have always loved my Mom’s recipe and she has even turned many karela haters to karela lovers. After I got married I learned a totally different version of karele ki sabzi from my MIL and I loved that one too. Now I have many different variations of making karela sabzi that we never get bored of eating it even every week.
Here I am sharing with you the khatti meethi version of karela ki sabzi. It is a simple, easy and quick recipe. Just remember to keep in mind a few tips and tricks that I’ll be sharing at the end of the recipe.
This also makes for a good lunchbox/tiffin recipes. If you are bored of eating karela try this recipe to serve it differently for lunch.
Video Recipe –
Other family favourite recipes that you may also like –
How to Prepare for Khatti meethi karele ki sabzi–
It is important to remove bitterness from karela/bitter gourd before using it. Make sure to peel, cut and deseed them, if the seeds are too hard. Make jaggery-coconut-poppy seeds mix and let it cool. Extract tamarind juice and keep other spices ready.
How to remove bitterness from Karela/Bittergourd –
Once peeled, cut and deseeded, add salt to karela. Let it rest for 30 mins, it will help release its water content. Squeeze between palms and remove excess water.
How to make jaggery-coconut-poppy seed mix –
In a pan dry roast poppy seeds for 20secs, add freshly grated coconut and roast for a min. Next, add jaggery and cook on a low flame till it starts to melt. Keep stirring continuously. Set aside and allow it to cool.
You can also make this in larger quantity and refrigerate in an air-tight container for up to 10 days.
How to make Tamarind Juice –
Take a lemon sized tamarind, add 4 Tbsp of warm water and let it rest for 20 mins (approx.). Squeeze out the tamarind extract with fingers. Strain and use.
Alternative of jaggery and tamarind in this recipe –
If you don’t have tamarind and jaggery readily available at home, you can replace it with dry mango powder (amchur) and sugar respectively. Though it will differ the taste a bit but will be equally delicious.
How to clean Karela/Bitter gourd –
Wash karelas thoroughly. Remove the ends and peel them. Cut into roundels. Deseed if seeds are too hard. Do not throw the peel. You can use the peel in the same recipe or can make a different recipe using the peel. Stay tuned for the karela peel recipe.
Note – If using the peel in the same recipe, make sure to remove bitterness just like you did for karela.
How to serve Khatta Meetha Karela Sabzi-
This sabzi of karela goes well with hot roti (Indian bread), or pair it with rice and daal as a side dish. I usually pair it with khatti meethi dal, pulao and salad to make a complete meal.
How to make Khatti Meethi Karele ki Sabji at home –
Heat mustard oil (check the tip, at the last on how to use mustard oil). Splutter cumin seeds and sesame seeds. Add turmeric powder and mix well. Make sure not to burn it. Next, add karela and salt. Mix well.
Cover and cook for about 8-10 mins or till karelas are done. Make sure to stir in between and keep the heat to medium-low. Once done, add red chilli powder, coriander powder, roasted crushed peanuts, jaggery-coconut mix and tamarind juice.
Mix everything well together and cook on a low flame till all the flavours are well combined. Serve hot.
Step by Step Recipe of Karele ki Sabji –
• Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
• Once it is warm, switch on the flame. Add cumin seeds and sesame seeds. Let it splutter.
• On a low flame, add turmeric powder and mix well. Make sure it doesn’t burn.
• Next, add karela and mix well.
• Season with salt and mix.
• Cover and cook on a medium-low flame till karelas are soft and tender. Make sure to stir in between. This will take about 8 – 10 mins.
• Flavour it with add red chilli powder, coriander powder roasted crushed peanuts and mix well.
• Finally, add tamarind juice and jaggery-coconut-poppy seeds mix (see how to make in the above section).
• Mix everything well together and cook till all the flavours are combined well.
• Serve hot with roti or paratha. This also makes for a good side dish with dal and rice.
You can also pin this recipe on Pinterest.
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Karele ki Sabzi
- Mustard Oil - 2 Tbsp
- Cumin Seeds - 1 Tsp
- Sesame Seeds - 1 Tsp
- Turmeric Powder - 1 Tsp
- Cut Deseeded and Peeled Karela - 250 gms
- Red Chilli Powder - 1 Tsp
- Coriander Powder - 1 Tsp
- Salt to taste
- Roasted Crushed Peanuts - 1/4th Cup
- Tamarind Juice - 2 Tbsp
- Jaggery – 2 Tbsp
- Poppy Seeds – 1 Tbsp
- Freshly Grated Coconut – 2 – 3 Tbsp
- Heat mustard oil till it reaches smoking point. Switch off the flame and let it cool a bit.
- Switch on the flame. Add cumin seeds and sesame seeds. Let it splutter.
- On a low flame, add turmeric powder and mix well. Make sure it doesn’t burn.
- Add karela and mix well.
- Add salt and mix.
- Cover and cook on a medium-low flame till karelas are soft and tender. Make sure to stir in between. This will take about 8 – 10 mins.
- Add red chilli powder, coriander powder roasted crushed peanuts and mix well.
- Add tamarind juice and jaggery-coconut-poppy seeds mix (see how to make in the above section).
- Mix everything well together and cook till all the flavours are combined well.
- Serve hot with roti or paratha. This also makes for a good side dish with dal and rice.