Khatta Meetha Karela is is sweet, it’s sour, it’s spicy, it’s bitter, it’s salty and astringent. From Ayurveda perspective, it’s a perfect recipe for our diets because Ayurveda recommends incorporating all the six tastes in every meal, bitter being one of them. Normally it is difficult to incorporate the bitter taste in your meal but Karela/bitter-gourd being bitter, it is easy. Karela is a bitter vegetable and that’s why it is also called bitter gourd.
| Preparation Time: | 40 minutes |
| Servings: | 4 |
| Difficulty: | Medium |
Ingredients
| Karela (thin bitter gourds) | 4 |
| Red onion sliced | 1/4 medium |
| Oil | 3 tbsp |
| Jeera (cumin seeds) | 3/4 tsp |
| Haldi (turmeric powder) | 1/4 tsp |
| Red chilli powder (lal mirch) | 1/4 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Salt | 3/4 tsp |
| Amchur (dried mango powder) | 3 tsp |
| Brown sugar or jaggery | 3 tsp |
| Garam masala | 1/2 tsp |
Method
- Wash bittergourds and cut them length wise into 8 pieces.
- Heat 2 tbsp of oil in a large pan. Add bittergourd pieces and stir fry till they are brownish (about 10 minutes). Keep aside
- Heat 1 tbsp of oil in the same pan. Add jeera seeds. Wait till seeds puff up and start to change color.
- Add onion slices and fry till they are translucent (about five minutes).
- Now add haldi powder, chilli powder, dhaniya powder and stir till fragrant.
- Quickly add stir fried bitter gourd pieces and mix thoroughly. Reduce heat. Cover the pan and let it cook for 10 minutes. Stir occasionally
- When the bitter gourd pieces are soft, add sugar, amchur and garam masala. Stir till the sugar is dissolved and all the water is absorbed. Bittergourd will change color and become brown.
- Turn off the heat. Khatta Meetha Karela is ready. Serve it hot as a side dish with Naan or chapati.
Meal suggestion:
Goes well with Potato Curry, Raita and Chapati.
Summary
Recipe Name
Khatta Meetha Karela
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 2 Review(s)