How to make Achar ke Masalewale Karele -

Deep fried bitter gourds cooked with pickle masala, deep fried potatoes and onions.

Sanjeev Kapoor

This recipe is contributed by Member ritu mahajan.

Main Ingredients : Pickle Masala (आचार का मसाला), Bitter Gourd

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Urulai Chettinaadu Lehsuni Dhania Paneer Carrot and Apricot Sabzi Baingan Ka Chokha

Achar ke Masalewale Karele

Achar ke Masalewale Karele Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Achar ke Masalewale Karele Recipe

  • Pickle Masala 3 tablespoons

  • Bitter Gourd cut 500 grams

  • Salt to taste

  • Mustard oil 2 teaspoon

  • Potatoes peeled 3-4

  • Onions cut into roundels 3 medium

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1 teaspoon

  • coriander leaves 2 tablespoons


Step 1

Apply salt to bitter gourds and keep aside for thirty minutes. Heat sufficient oil in a kadai.

Step 2

Squeeze out excess moisture from bitter gourds and deep fry till crisp. Drain on absorbent paper.

Step 3

Deep fry potatoes till crisp and drain on absorbent paper.

Step 4

Similarly deep fry the onions till pink and drain on absorbent paper.

Step 5

Heat two teaspoons oil in a non stick pan. Add pickle masala, bitter gourds, potatoes onions and mix well.

Step 6

Add salt, red chilli powder and garam masala powder and mix well.

Step 7

Cover and cook for two to three minutes. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.