Karela (Bitter Melon Stir Fry)

Check ingredients as you prepare them. These checks stay on this page.

• 12 ounces Bitter melon (Karela) (remove any hard seeds and slice in rounds)
  Ingredient note

  Source: 12 ounces Bitter melon (Karela) (remove any hard seeds and slice in rounds)
• 1 teaspoon Salt
  Ingredient note

  Source: 1 teaspoon Salt
• 2 tablespoon Oil (I used mustard oil)
  Ingredient note

  Source: 2 tablespoon Oil (I used mustard oil)
• 1 teaspoon Cumin seeds (Jeera)
  Ingredient note

  Source: 1 teaspoon Cumin seeds (Jeera)
• ¼ teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
  Ingredient note

  Source: ¼ teaspoon Asafoetida (Hing) (optional, skip for gluten-free)
• 2 cup Onions (sliced)
  Ingredient note

  Source: 2 cup Onions (sliced)
• 1/4 teaspoon Ground Turmeric (Haldi powder)
  Ingredient note

  Source: 1/4 teaspoon Ground Turmeric (Haldi powder)
• 1/2 teaspoon Red Chili powder (Mirchi powder)
  Ingredient note

  Source: 1/2 teaspoon Red Chili powder (Mirchi powder)
• 1/2 teaspoon Ground Cumin (Jeera powder)
  Ingredient note

  Source: 1/2 teaspoon Ground Cumin (Jeera powder)
• 1 teaspoon Coriander powder (Dhaniya powder)
  Ingredient note

  Source: 1 teaspoon Coriander powder (Dhaniya powder)
• 2 teaspoon Gram flour (Besan) (optional )
  Ingredient note

  Source: 2 teaspoon Gram flour (Besan) (optional )
• 2 tablespoon Jaggery (grated optional)
  Ingredient note

  Source: 1-2 tablespoon Jaggery (grated optional); upper source range endpoint used for shopping.
• 1 teaspoon Dry Mango powder (Amchur) (or lime juice )
  Ingredient note

  Source: 1 teaspoon Dry Mango powder (Amchur) (or lime juice )
• 2 tablespoon Cilantro leaves (chopped )
  Ingredient note

  Source: 2 tablespoon Cilantro leaves (chopped )

1. Wash the bitter melon and remove any hard/red seeds. If the karela is small and has tender seeds, it is not necessary to remove them. Then slice them into thin rounds.
2. (Optional) Sprinkle salt over the chopped bitter melon, mix well and leave for about 30 minutes. Then Squeeze the bitter melon gently between your palms to remove the bitter juice.
3. Heat oil in a large heavy bottom saucepan on medium-high heat. Then reduce heat a little and add cumin seeds and asafoetida. Let them sizzle for a few seconds.
4. Add onions and cook them for 2-3 minutes. We don't want to brown the onions here, just cook them to make translucent.
5. Add all the spices - turmeric powder, coriander powder, cumin powder and red chili powder. Add salt if you did not add it to remove bitterness of karela.
6. Add the chopped bitter melon and mix it well.
7. Cover the pan and cook for about 10-15 minutes. Reduce the heat to low. Let the karela cook till done while stirring at regular intervals.
8. Add the gram flour and mix well. Then add jaggery and mix well till the jaggery melts.
9. Add the dry mango powder and mix well. Remove from heat.
10. Garnish with cilantro and serve!