Known for its medicinal properties, especially in managing blood sugar. Typically fried, stuffed, or cooked with spices to balance bitterness. Supplied by Lalit, Xu1, Greater Noida.
 
Recipe You Should Definitely Try:
 
How to Make Karela Onion Sabzi at Home – Simple & Spicy Dry Curry
 
Ingredients:
 
Bitter gourd (karela) – 3 to 4 medium, thinly sliced
Onion – 2 large (thinly sliced)
Fennel seeds – ½ tsp (optional)
Coriander powder – 1½ tsp
Red chili powder – 1 tsp
Turmeric – ½ tsp
Amchur (dry mango powder) – ½ to 1 tsp (as preferred)
Jaggery or sugar – 1 tsp (optional, to balance bitterness)
Mustard oil – 2 to 3 tbsp
Salt – as needed
 
Method:
 
Prep karela:
Thinly slice karela and sprinkle with salt. Let it rest for 20–30 minutes to draw out bitterness. Rinse and pat dry.
Fry karela:
Heat oil in a pan. Add karela slices and fry on medium flame until they turn golden and edges are slightly crisp. Remove and set aside.
Sauté onions:
In the same pan, add fennel seeds. Once they sizzle, add sliced onions. Cook until golden brown.
Spice it up:
Add turmeric, chili powder, coriander powder, and salt. Mix well with the onions.
Combine karela:
Add the fried karela back to the pan. Sprinkle amchur and jaggery (if using). Toss everything gently and cook on low flame for 5–6 minutes.
 
Pairs With:
 
Plain paratha, phulka, or simple dal-rice.