Punjabi Style Karela

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Though it takes time to prepare, this karela recipe is bound to turn people who dislike karela into enjoying it.
  • PREP TIME: 45 minutes
  • COOK TIME: 60 minutes
  • SERVINGS: 6 persons
Punjabi Style Karela


  • 1 kg bitter gourd (kerala)
  • 1 cup oil
  • ½ kg onions
  • 6 green chilies
  • 2 teaspoon red chili powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon salt
  • 250 grams tomatoes
  • 4 tablespoon tamarind pulp
  • ½ bunch coriander


  • 1. Cut the bitter gourd into round slices and remove the seeds.
  • 2. Heat oil on a low flame. Fry the bittergourd (kerala) till crisp and golden brown. Remove with a slotted spoon and drain on a kitchen towel.
  • 3. In the same oil, deep fry the onions till crisp and golden brown. Remove with a slotted slot and drain on a kitchen towel.
  • 4. Heat the remaining oil, and fry green chili’s, red chili powder, nigella seeds (kalonji), cumin, salt, turmeric and garam masala.
  • 5. Once the spices start sizzling, add the chopped tomatoes. Cook till tomatoes are soft and oil comes on top.
  • 6. Add the fried bitter gourd & onions. Mix well.
  • 7. Add tamarind pulp. Cover pot and simmer for 10 minutes.
  • 8. Remove from heat once cooked through.
  • 9. Garnish with fresh coriander leaves and serve.


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