Soak sliced karela in salt for a few hours to remove bitterness, then saute with a tempering of cumin, mustard, curry leaves and green chilies. Add tamarind paste for sourness and jaggery for sweetness.
Grate karela and saute with onions, tomatoes, green chilies, ginger, garlic and spices like cumin. Finish with lime juice for a tangy, flavourful bhurji that pairs well with rice or roti.
Incorporate grated karela into a thepla dough along with spices. Roll out and pan-fry the theplas for a healthy, tasty snack or breakfast option.
Slice karela into thin rounds, soak in salt water to reduce bitterness, coat in spiced chickpea flour and deep fry until crispy. Enjoy these crunchy karela chips as a snack.
Saute sliced karela with onions, turmeric, red chili powder and salt. Once tender, add amchur powder and garam masala for a delicious, balanced bitter gourd curry.
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