How to make Karele ki Sabzi -

Just taste bitter gourd cooked this way and you will forget that they are bitter. Karela/ bitter gourd, the name itself brings frowns to most faces. But this delicacy is among the most nutritious vegetables.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bitter Gourds (Karele) (करेला), Salt (नमक)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Karele ki Sabzi checkout Karela Kaju Kishmish, Karela Fry . You can also find more Main Course Vegetarian recipes like Baghare Baingan Aubergines In Thick Gravy Mushroom Corn Korma Green Vegetable Stir Fry

Karele ki Sabzi

Karele ki Sabzi Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 2-2.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Karele ki Sabzi Recipe

  • Bitter Gourds (Karele) 5-6 medium

  • Salt to taste

  • Oil 3 tablespoons

  • Onions sliced 2 medium

  • Coriander powder 2 teaspoons

  • Dry mango powder (amchur) 1 teaspoon

  • Red chilli powder 1 teaspoon


Step 1

Scrape the bitter gourds and reserve the scrapings. Slit them vertically and remove the seeds. Rub two tablespoons salt all over the bitter gourds and the scrapings. Set aside for two hours. Wash thoroughly and squeeze dry.

Step 2

Heat sufficient oil in a non stick kadai and deep fry the bitter gourds till dark brown. Drain on absorbent paper.

Step 3

Heat three tablespoons of oil in a non stick pan, add the scrapings and sauté till brown. Add the onions and sauté for two to three minutes. Add the coriander powder, dry mango powder and red chilli powder and sauté for another minute or two.

Step 4

Add the bitter gourds and adjust the salt. Cover and cook for two to three minutes.

Step 5

Serve hot.

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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.