Bitter gourd, or karela, is a distinctively shaped green vegetable known for its bitter flavor and bumpy skin. Popular in Indian cooking, it's commonly prepared stuffed, fried, or cooked with onions and spices to mellow its sharpness. Karela is a staple in many regional cuisines and is often enjoyed with rotis or rice. The bitterness can be reduced by salting or soaking before cooking. Choose gourds that are bright green and firm with a fresh appearance. Loved for its bold flavor, karela adds variety and traditional character to home-cooked meals.
 
 Recipe You Should Definitely Try:
 
How to Make Bharwan Karela at Home  – Easy & Tasty Indian Style
 
 Ingredients  :
 
Bitter gourd (karela) – 4 to 5 medium
Onion – 2 (finely chopped)
Fennel seeds – 1 tsp
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Turmeric – ½ tsp
Amchur (dry mango powder) – 1 tsp
Mustard oil – 3–4 tbsp
Salt – as needed
 
 Method:
 
Prep karela: Scrape the skin of karela lightly and slit lengthwise. Remove seeds and rub with salt. Rest for 30 mins to reduce bitterness. Rinse and pat dry.
Make stuffing: Heat 1 tbsp oil. Sauté fennel seeds, add chopped onions, and cook until golden. Add all dry spices and mix well.
Stuff karelas: Fill each karela with the onion-spice mixture.
Cook stuffed karela: In a pan, heat mustard oil. Place stuffed karelas and cook on low flame. Turn gently until all sides are browned and soft (15–20 mins).
 
Pairs With:
Roti, dal-chawal, or plain paratha.