Karela (करेला, or bitter gourd, is a distinctively shaped green vegetable known for its deeply ridged surface and strong bitter taste. Commonly used in Indian cooking, karela adds bold flavor and texture to a variety of traditional dishes. It is often prepared as bharwa karela (stuffed with spiced fillings), thinly sliced and stir-fried, or cooked with onions and spices to balance its sharp flavor. Karela is also used in chutneys, pickles, and occasionally in juices. While its taste may require some getting used to, karela remains a valued ingredient in many regional cuisines. Its unique bitterness, when paired with the right spices, brings depth and contrast to everyday meals, making it a staple in many Indian households.
 
 
Recipe You Should Definitely Try:
How to Make Karela Chips at Home – Crispy & Crunchy Indian Snack
 
 Ingredients:
 
Bitter gourd (karela) – 3 medium, thinly sliced
Rice flour – 2 tbsp
Besan (gram flour) – 1 tbsp
Turmeric – ½ tsp
Red chili powder – 1 tsp
Salt – to taste
Oil – for deep frying
 
 Method:
 
Prep karela: Thinly slice bitter gourd into rounds. Sprinkle salt and set aside for 15–20 mins. Squeeze out excess moisture.
Spice coat: Toss the karela slices with rice flour, besan, turmeric, chili powder, and a pinch of salt. Mix until evenly coated.
Deep fry: Heat oil in a kadai. Fry the coated karela slices in small batches on medium heat until golden and crispy.
Drain and serve: Remove onto paper towels to drain excess oil. Serve hot or store in an airtight container.
 
 Pairs With:
 
Evening tea, rice meals, or as a crunchy topping on dal-chawal.