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Bitter gourd subzi, dry karela subzi, bitter gourd recipe, cooking bitter gourd, karela recipe
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5 from 1 vote

Bitter Gourd Subzi | Karela Subzi

Bitter gourd subzi or karela subzi is an easy recipe.
The recipe is a delicious mix of flavors. Spicy, sweet, tangy and bitter flavours dance together in this delicious bitter gourd recipe.
Course Main Dish, Sides, Stir Fry
Cuisine Goan, Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 People
Author Raksha Kamat

Ingredients

  • 2 medium sized bitter gourd
  • 1 medium sized onion finely chopped
  • 2 tablespoon jaggery grated
  • 1/2 teaspoon turmeric powder
  • 2 teaspoon red chili powder
  • 1 tablespoon tamarind pulp see notes
  • 2 tablespoon grated coconut
  • 2 teaspoon oil
  • To taste Salt

Instructions

  • Wash the bitter gourds. Cut them into 2 and scoop using a spoon.
  • Cut the bitter gourd into thin pieces.
  • Take a bowl and add karela pieces. Add little salt and mix. Keep aside for 30 minutes.
  • After 30 minutes, squeeze and discard water from the bitter gourd pieces.
  • Heat a frying pan or a kadai with flat bottom and add oil.
  • Add onion and sauté till onion turns pinkish.
  • Next, add karela pieces and mix. Cook on low flame and toss occasionally.
  • Add grated coconut and mix well.
  • If needed add ¼ cup water and cook till the bitter gourd pieces are cooked.
  • Add chili powder and turmeric powder and mix well.
  • Add grated jaggery and tamarind pulp and mix.
  • Add salt to taste keeping in mind that some amount of salt was already added in the initial steps.

Video

Notes

  • To make tamarind pulp, soak 1 marble sized ball of tamarind in ¼ Th cup water for 30 minutes. Squeeze and extract pulp.
  • Quantity of jaggery can be adjusted as per taste of bitter gourds.