Bitter gourd curry recipe | karela sabzi recipe | Kakarakaya curry

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Wash and slice the bitter gourd thinly, or chop into bite-sized pieces; discard the seeds if you prefer.
2. Heat the oil in a pan and add the cumin seeds. When they sizzle, add the asafoetida.
3. Add the chopped onion and curry leaves and sauté until the onion turns pink and translucent.
4. Add the bitter gourd and sprinkle with salt. Sauté on medium heat for 2 to 3 minutes.
5. Cover and cook on low heat until half cooked and slightly tender, stirring occasionally. If the pan gets too dry, sprinkle in a little water and mix.
6. Add the turmeric, fennel powder, coriander powder and red chilli powder to the bitter gourd and mix well.
7. Cover and cook again on very low heat until soft. If the curry looks very dry, sprinkle in a little water. Taste and adjust the salt and spices.
8. Turn off the heat, squeeze in the lemon juice and stir. Garnish with coriander leaves and serve with rice or roti.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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