Bitter Gourd Fry (Karela Curry)

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A simple everyday bitter gourd stir-fry made less bitter by soaking in turmeric and salt water, then sautéed with spices and onions. Perfect as a side dish for rice or chapati.



🕒 Prep Time

35 minutes (includes soaking time)

🍳 Cook Time

15 minutes

🍽 Servings

3–4

🧾 Ingredients

  • Bitter gourd (karela) – 2 medium

  • Onion – 1 medium, chopped

  • Green chilies – 1–2, chopped

  • Oil – 1½ tablespoons

  • Mustard seeds – ½ teaspoon

  • Cumin seeds (jeera) – ½ teaspoon

  • Curry leaves – 6–8

  • Turmeric powder – ½ teaspoon (divided)

  • Coriander powder – 1 teaspoon

  • Garam masala – ¼ teaspoon

  • Salt – to taste

  • Water – for soaking

  • Coriander leaves – for garnish

👩‍🍳 Method (Step-by-Step)

Step 1: Prepare and Soak the Bitter Gourd

  • Lightly peel the bitter gourd and chop into small pieces.

  • Place in a bowl of water.

  • Add salt and ¼ teaspoon turmeric.

  • Soak for 30 minutes to reduce bitterness.



Step 2: Drain and Squeeze

  • After soaking, squeeze out excess water from the bitter gourd pieces and Keep aside.


Step 3: Prepare the Tempering

  • Heat oil in a pan on medium flame.

  • Add mustard seeds and cumin seeds; allow them to splutter.

  • Add curry leaves and chopped green chilies.



Step 4: Sauté Onion

  • Add chopped onion.

  • Fry for 2–3 minutes until slightly soft and translucent.



Step 5: Cook the Bitter Gourd

  • Add the squeezed bitter gourd pieces to the pan.

  • Add salt, remaining turmeric, coriander powder, and garam masala.

  • Mix well.



  • Cook on medium flame, stirring occasionally, until the bitter gourd becomes tender and lightly roasted.



Step 6: Finish and Serve

  • Switch off the flame.

  • Garnish with chopped coriander leaves.



Serve hot with chapati or as a side dish with rice.





🌟 Tips

  • Do not cover while cooking if you want a slightly crispy texture.

  • For extra flavor, add a pinch of jaggery at the end (optional).

  • The soaking step helps reduce bitterness significantly.

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