Karela Recipe: Bitter gourd curry, a beloved dish with its sour and spicy flavors, is a staple in South Indian cuisine. Served alongside roti or chapati, or even paired with steamed rice for lunch or dinner, this recipe holds a special place in many households. While it may not be everyone’s favorite due to the unique sour taste of bitter gourd, for those who appreciate its complexity of flavors, it’s a real treat.
I’ve shared various bitter gourd recipes on my blog, but this one with gravy is particularly popular. Unlike the stuffed or stir-fried versions which are often served as side dishes, this curry stands on its own as a main course. Personally, I enjoy it best with a comforting dal rice or rasam rice combo, though the serving options are endless.
Here are some tips for perfecting this bitter gourd curry. Firstly, opt for Asian bitter gourd for its ideal taste profile; the hairy bitter gourd melon is less sour and may not yield the same flavors. Secondly, ensure you soak the sliced bitter gourd properly in salt water to reduce its bitterness, although it may not eliminate it entirely. Lastly, I’ve included jaggery to balance out the sourness with a hint of sweetness, but feel free to omit it if you prefer a more savory curry.
Karela Recipe Ingredients:
- 1 bitter gourd
- 4 tsp oil
- ½ tsp cumin seeds (jeera)
- ½ tsp fennel seeds (saunf)
- Few curry leaves
- ½ onion, sliced
- ½ tsp ginger garlic paste
- 1 green chili, slit
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chili powder
- ½ tsp coriander powder
- ¼ tsp garam masala
- ½ tsp salt
- ¾ cup tamarind extract
- 1 tbsp jaggery (optional)
- 2 tbsp coriander leaves, finely chopped
Karela Recipe Instructions:
- In a large kadai, heat 4 tsp oil and splutter ½ tsp cumin seeds, ½ tsp fennel seeds, and a few curry leaves.
- Add sliced onions, ginger garlic paste, and green chili. Sauté until the onions are cooked well.
- Squeeze out the excess water from the bitter gourd and add it to the kadai. Roast for a minute until slightly browned.
- Now, add turmeric powder, Kashmiri red chili powder, coriander powder, garam masala, and salt. Sauté on low flame until the spices are cooked well.
- Pour in tamarind extract and add jaggery if desired.
- Cover and simmer for 20 minutes or until the bitter gourd is cooked through.
- Finally, garnish with coriander leaves and serve hot with steamed rice or chapati. Enjoy your bitter gourd curry!
Conclusion:
Karela Recipe or Bitter gourd curry, with its sour and spicy flavors, is a versatile dish that can be enjoyed with various accompaniments. Whether served with rice, chapati, or other bread, this curry offers a unique blend of tastes that may not be appreciated by everyone but is cherished by those who enjoy its complexity. With proper preparation, including soaking the bitter gourd and balancing the flavors with ingredients like jaggery, you can create a delightful dish that adds depth to any meal. Experiment with different variations to find your perfect combination and savor the distinctive flavors of this South Indian favorite.
FAQs about Karela Recipe
What type of bitter gourd is best for this curry?
For the best flavor and texture in this curry, it’s recommended to use Asian bitter gourd. The hairy bitter gourd melon is less sour and may not yield the same taste.
How can I reduce the bitterness of bitter gourd?
Soaking the sliced bitter gourd properly in salt water can help reduce its bitterness. However, it may not eliminate it entirely. This step is highly recommended for a more balanced flavor.
Is jaggery necessary for this recipe?
The addition of jaggery is optional. It helps balance out the sourness of the tamarind extract with a hint of sweetness. If you prefer a more savory curry, you can omit it.
Can I serve this curry with something other than rice or chapati?
While rice and chapati are traditional accompaniments, you can also enjoy this curry with other dishes like naan, paratha, or even bread. Experiment with different options to find your favorite pairing.
How long should I simmer the curry for optimal results?
Simmer the curry for about 20 minutes or until the bitter gourd is cooked through and tender. This allows the flavors to meld together beautifully, resulting in a delicious and aromatic dish.
