Ingredients
Bitter gourd (Kakarakayi/Karela) – 250 g, washed & sliced thin
Onion – 1 medium, sliced
Green chili – 1–2, chopped
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – ½ tsp
Oil – 2–3 tbsp
Salt – to taste
Lemon juice – 1 tsp (optional, reduces bitterness)
Execution
1. Prep the Bitter Gourd
Slice thin and remove seeds.
Optional: Sprinkle salt and keep for 10–15 mins, then rinse to reduce bitterness.
2. Fry
Heat oil → add cumin seeds, onions, green chili → sauté till onions are soft.
Add bitter gourd slices, turmeric, chili, coriander powder, salt → sauté on medium flame.
Cook uncovered for 10–12 mins until tender and slightly crisp, stirring occasionally.
3. Serve
Serve hot with steamed rice or roti.
Additional tips
To reduce bitterness, soak sliced bitter gourd in salt water for 10 mins before cooking.
Don’t overcrowd the pan; cook in batches for even crispiness.
A squeeze of lemon juice at the end enhances flavor and balances bitterness.