Apr 5, 2008

Recipe - Karela ki sukhi sabzi ( kakara kaya kura)

Bitter melon cooked with spices


Bitter melon has good medicinal values and stimulates digestion. Bitter melon juice is often given as a medicine to diabetics.

Bitter melon is very popular all over India and is cooked in variety of ways. To take the bitterness away, bitter melon/karela can be boiled in buttermilk. Some add salt to the sliced bitter melon, set it aside for couple of hours and squeeze out the excess water to get rid of the bitterness.

The recipe given below is a north Indian recipe. I will soon post the famous "stuffed bitter melon" of south India.


  • Bitter melon - 6 Indian (bitter gourd)
  • Onion - 1 medium size (1 cup approx)
  • Salt - 1 and 1/2 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Coriander powder (dhania powder) - 1/4 teaspoon
  • Fennel powder (saunf powder) - 4 teaspoons
  • Amchoor - 1/2 teaspoon
  • Oil - 2 tablespoons


Slice bitter melon into thin slices and add 1 teaspoon salt. Mix them well and set it aside for a couple of hours. Squeeze the excess water from the better melon.

Preheat oil in a skillet/kadia at a medium high temperature. Add bitter melon, stir fry for 5 - 10 minutes till the melon is slightly brown/half cooked.

Add onion to the half cooked karele/bitter melon. Stir fry it for 2 minutes.

Add Salt, red chilli powder, coriander powder, fennel powder. Mix well, stir fry till karela/bitter melon is cooked well. Add amchoor powder (optional) and saute well for 5 more minutes. Serve hot and crispy with rice or roti.

Preparation time - 30 minutes
# Servings 4- 6
Recipe by: Swadesh

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.