Karela Masala Sabzi Recipe (Bitter Gourd Masala)
A delicious and nutritious vegetarian dish from Bengali cuisine, Karela Masala Sabzi offers a perfect blend of bitter gourd’s natural flavor and aromatic spices. This simple yet flavorful curry is a great addition to your lunch or dinner. The bitterness of the karela (bitter gourd) is balanced by spices like amchur (dry mango powder) and garam masala, along with a subtle sweetness from jaggery. Serve it with roti or rice, or pair it with a bowl of Rajasthani kadhi for a satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bitter gourd (karela) | 3 pieces, seeds removed and thinly sliced |
| Onion | 1, thinly sliced |
| Garlic cloves | 2, finely grated |
| Ginger | 1 inch, finely grated |
| Tomatoes | 2, finely chopped |
| Turmeric powder | 1 tsp |
| Amchur (dry mango powder) | 1 tsp |
| Garam masala powder | 1 tsp |
| Coriander powder | 1 tsp |
| Salt | To taste |
| Red chili powder | To taste |
| Jaggery (or sugar) | 1 tsp |
| Oil | As needed (for frying) |
Preparation Time
| Time | Duration |
|---|---|
| Preparation | 10 minutes |
| Cooking Time | 15 minutes |
| Total Time | 25 minutes |
Servings
| Servings | 4 servings |
Instructions
-
Cook the Karela (Bitter Gourd):
Begin by washing and slicing the karela, removing its seeds. In a pressure cooker, add the sliced karela along with 2-3 tablespoons of water, salt, and turmeric powder. Stir to combine, and cook the mixture for 1 whistle. Once done, turn off the heat and allow the pressure to release. After the pressure has been released, place the cooked karela under cold water to stop further cooking. -
Prepare the Masala:
In a large pan or kadhai, heat a little oil. Add the sliced onion, grated ginger, and garlic, and sauté until the onion becomes soft and translucent. -
Add the Spices and Tomatoes:
Once the onion softens, add the chopped tomatoes, turmeric powder, amchur powder, red chili powder, garam masala powder, coriander powder, and salt. Stir well, and cook the mixture until the tomatoes turn soft and oil begins to separate from the masala. -
Combine Karela with the Masala:
Now, add the cooked karela into the pan. Stir to coat the karela in the masala and cover the pan. Let it cook for 10 minutes on a low flame, allowing the flavors to meld together. -
Finish and Garnish:
Once cooked, turn off the heat and sprinkle a little jaggery (or sugar) to balance out the bitterness of the karela. Garnish the dish with freshly chopped green coriander leaves. -
Serving:
Serve the Karela Masala Sabzi hot, paired with roti or phulka and a side of Rajasthani kadhi for a complete, flavorful meal.
Tips for Best Results
- Removing bitterness: If you find karela too bitter, you can sprinkle some salt over the sliced karela before cooking and let it sit for 10-15 minutes. Rinse the karela under water to remove the excess salt and bitterness.
- Sweetness: Adjust the sweetness according to your preference. If you don’t have jaggery, you can substitute it with sugar or honey.
- Cooked karela texture: For a more tender karela, you can cook it in the pressure cooker for a bit longer, but be mindful not to overcook it.
- Pairing options: This dish pairs wonderfully with chapatis, parathas, or steamed rice.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 14g |
| Protein | 2g |
| Fat | 7g |
| Fiber | 3g |
| Sodium | 300mg |
| Sugars | 5g |
Conclusion
Karela Masala Sabzi is a flavorful and healthy vegetarian dish that beautifully showcases the unique taste of bitter gourd. Its balance of spices, along with the slight sweetness from jaggery, makes it an ideal accompaniment for your lunch or dinner. This dish is perfect for those looking to incorporate more bitter gourd into their diet, especially for its digestive and health benefits. Whether you’re serving it with phulkas or rice, this dish will definitely be a hit at the dining table!
