Bitter Gourd Recipe (Indian Karela Style)
Bitter gourd, also known as bitter melon, is widely used in East Asian, South Asian, and Southeast Asian cuisine, but you rarely see it in Western cuisine. Perhaps that’s because it’s not as readily available or because it does need some extra prep by marinating with salt to break down the bitterness, but I was at an Asian grocery store the other day and able to get my hands on some fresh bitter gourd. I called my mom and asked her how to prep and cook them, and now that I know how delicious and satisfying they are, I’ll be visiting that Asian grocery store more often!
This bitter gourd recipe (or karela recipe) turns a warty textured, oblong fruit into a wonderful savory Indian dish with turmeric, cumin, coriander, and dry mango flour. Since it has a bitter flavor, hence its name, this recipe involves salting it to help remove the bitterness, while the added spices balance out the natural flavors in the gourd.
What is Bitter Gourd?
Bitter gourd is a green, bumpy fruit that has an oblong shape and white inner flesh. Part of the gourd family, it is related to cucumbers, zucchini, squash, and pumpkins, but it has a completely unique flavor, with both sharpness and bitterness.
Commonly used in Africa, across Asia, and in the Caribbean, bitter gourd has several names including bitter melon (English), karela (Hindi/Urdu), ampalaya (Filipino), and pavakkai (Tamil). They have ridged skin, can be pale to dark green, and look kind of like warty cucumbers with their green skin and crisp white flesh.
Bitter gourd has a distinctly bitter taste when raw, but many people prefer to cook it as the flavor mellows out significantly during the cooking process. Many recipes, including this bitter melon recipe, indicate to pre-salt the sliced fruit as well, which will also help reduce some of the pungent bitterness. However, the bitterness is the point for people who love it.
It is also widely used in other types of Asian cuisine such as Chinese and Korean cuisines, allowing it to pair beautifully with other Asian-inspired dishes. If you are looking to make a full Asian-inspired meal including bitter gourd, you may want to consider making my Veggie Ramen Recipe with Mirin or my Korean Tofu Vegetable Stir Fry recipe which is spicy with the taste of gochujang sauce. It could easily be incorporated into both dishes or you could make my bitter gourd recipe to have on the side.
How to Reduce the Bitterness
Bitter melon is such an intriguing fruit and many people actually enjoy its bitter taste, however, there are several techniques you can use to mellow out its flavor. Here is everything you need to know about reducing the bitterness of bitter melon:
- Salt Marination Method: Slice the kerala, salt it generously, and allow it to sit for at least 30-60 minutes (the recipe uses 2 hours but 30 minutes is enough for most people). Then, after marinating the fruit in the salt, you should rinse it and squeeze it well as this is where most of the bitterness leaves and it will rinse off the excess salt as well.
- Quick Blanch (Optional): After slicing and marinating the bitter gourd in salt, you can blanch it for 1 minute in a pot of boiling water before cooking it.
- Choose Less Bitter Gourds: When you are purchasing your bitter gourds, keep an eye on their color and size. Smaller, paler green gourds are generally less bitter than large, dark ones.
Where to Buy Bitter Gourd
Bitter gourd may be unfamiliar to many people and you may not know where to find it in Western countries. Fortunately, many urban communities have plenty of specialty grocery stores where you may be able to find it:
- Where to Find: You should be able to find bitter gourd at Indian grocery stores, Chinese/Asian supermarkets, and some Southeast Asian markets. It is rarely at mainstream grocery stores although you may be able to find it at some of them.
- What to Look For: When purchasing bitter gourd, look for firm fruits that have no soft spots. They should also be pale to medium green and have a smaller size as smaller fruits that have a lighter green color will be less bitter.
- Storage: When you bring the bitter gourds home, wrap them tightly, refrigerate them, and use them within 4-5 days.
Serving Suggestions
This bitter gourd recipe is a delicious side dish to accompany any Indian fare. I like to serve it with dal, such as my South Indian-Style Dal, along with rice and/or naan. However, you could also serve it with my Easy Vegan Dal Makhani if preferred, which has a rich tomato base, and the taste of fresh ginger and garlic.
Bitter Gourd Recipe (Indian Karela Style)
Ingredients
- 6 bitter gourds
- 1 tablespoon salt
- 1 tablespoon grapeseed oil
- 1 onion, (thinly sliced)
- 3 tablespoons garbanzo bean flour
- 2 teaspoons turmeric powder
- 2 teaspoons cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon dry mango powder
Instructions
- Wash, peel, and slice bitter gourd into discs.
- Add salt and let sliced gourd marinate for 2 hours.
- Rinse very well under running water to get rid of excess salt and acidity/ bitterness.
- Spread to dry on a kitchen towel while you make onion and masala mix.
- In a heavy-bottomed pan, heat oil, add cumin seeds, and let sizzle.
- When sizzling, add onion and saute until it turns golden brown.
- Add salt, turmeric powder, and coriander powder, then saute for 1 minute.
- Add garbanzo bean flour and cook for 10 minutes on medium flame.
- Add marinated bitter gourds and cook for another 10 minutes on low flame.
- Add dry mango powder just before switching off the flame.
BON APPÉTIT!
Notes
- Marinate the Bitter Gourd in Salt: Salting the bitter gourd and allowing it to sit for at least 30-60 minutes will help remove some of its bitter flavor.
- Quick Blanch the Bitter Gourd: If desired, you can blanch the sliced gourd in boiling water for 1 minute before cooking it in this recipe.
- Select Less Bitter Gourds: Choose gourds that are smaller in size and a lighter green color as they tend to be less bitter than large, dark ones.
Nutrition
FAQs
You should salt the bitter gourd and allow it to marinate first before cooking it as this will help remove some of its bitter taste. It is best to cook the bitter gourd rather than serving it raw, as the cooking process will help reduce its bitterness and improve its flavor. It works great as a side dish alongside rice and dal.
Yes, they are the same vegetable, they just have different names depending on their region. Other names for bitter gourd also include karela and ampalaya.
How long should you salt bitter gourd before cooking?
Once salted, the bitter gourd should sit for at least 30 minutes and up to 2 hours. The longer you marinate it in the salt, the less bitter it will be. After salting, you should rinse the bitter gourd to prevent it from being too salty tasting.
Yes, while it adds texture and a slightly nutty flavor to the dish, it will still work without it. Chickpea flour is the same thing.
Who should avoid eating bitter gourd?
Some people who should avoid eating bitter gourd are pregnant women (in large amounts), people on blood sugar medication (it can lower blood sugar — consult a doctor), and people with low blood pressure (can reduce blood pressure).
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
R.S.Shoeen
These are very good recipe. A very informative site. I would like to prepare my self. I want to thank u.
veggiecurean
Gald you like it. Enjoy!