Yields:
2 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
10 Mins
Total Time:
15 Mins
This karela sabzi or fried bittergourd dish is seriously one of the easiest recipes in the world. There are only two real ingredients, and you cook them in one pan.
The sweetness of the onion offsets the bitterness of the bittergourd and the amchur adds a tangy lift. If you can’t find amchur powder, you could substitute with tamarind powder or paste, or a second option would be a slight squeeze of lime juice.
Ingredients
Adjust Servings
Instructions
-
Slice your onion and bittergourd. You want to have pretty much the same amount of both. If you are unaccustomed to bittergourd you might like to slice it a bit thinner to minimize the bitter flavour.
- Heat 1 tbsp of oil in a non-stick pan over medium heat. Put in the bittergourd and sprinkle 0.5 tsp of salt over the bittergourd to release its moisture. Put the lid on the pan and let cook until there is no more condensation on the lid.
-
Move the bittergourd to the outer ring of the pan and add another 1 tbsp of oil in the middle, then the onions. Let the onions cook until slightly caramelized, then mix with the bittergourd.
- Turn the heat down slightly to medium-low. Add ¼ tsp of coriander powder, ½ tsp of chilli powder, ½ tsp of garam masala, ½ tsp of amchur, a small amount of turmeric for colour and a touch of salt to taste. This dish is generally not supposed to be spicy but you can add more chilli powder or thinly sliced green chillies at this point if you like. If you are averse to the bitterness of the bittergourd, you can also add 1 tsp of sugar here.
-
Mix the spices, bittergourd and onion well until the colour is uniformed. Continue to cook until the vegetables are slightly darkened and a nice colour, about 2-3 more minutes. Then serve.
