Karela Masaledar

Karela Masaledar is a flavorful North Indian dish made from bitter gourd cooked with aromatic spices and onions — a perfect blend of bitterness and spice that pairs beautifully with chapatis or rice.

Ingredients

1. 5–6 bitter gourds (karelas)
2. 2 tsp coriander powder
3. 1 tsp red chili powder
4. 1 tsp turmeric powder
5. 1 tsp dry mango (amchur) powder
6. 2 medium-sized onions
7. Oil for frying
8. Salt to taste

Instructions

1. Prepare the Bitter Gourd

   • Scrape the outer skin of the karelas and keep the scrapings aside.
   • Give a slit on one side of each karela and remove all the seeds.
   • Slice the karelas thinly.
   • Wash well and rub 2 tablespoons of salt all over the karelas and their scrapings.
   • Set aside for 3–4 hours to reduce bitterness.

2. Rinse and Dry the Karela

   • After resting, wash the karelas thoroughly to remove excess salt.
   • Squeeze out the water completely and pat them dry.

3. Fry the Karela

   • Heat oil in a kadhai (wok) on medium flame.
   • Deep fry the sliced karelas until they turn dark brown and crisp.
   • Remove them and set aside on a paper towel to drain excess oil.

4. Prepare the Onion Base

   • Slice the onions finely.
   • In another kadhai, heat 3 tablespoons of oil.
   • Add the sliced onions and sauté for 3–4 minutes until they become translucent.
   • Add the karela scrapings and continue to fry until the onions turn light brown.

5. Add the Spices

   • Mix in turmeric powder, coriander powder, red chili powder, and dry mango powder.
   • Stir well so that the spices coat the onion mixture evenly.

6. Combine and Cook

   • Add the fried karelas to the masala mixture.
   • Mix well and cover the pan.
   • Cook on low flame for 5–6 minutes, stirring occasionally to ensure even cooking.
   • Add salt if required and adjust seasoning to taste.

7. Serve

   • Serve Karela Masaledar hot with chapatis, parathas, or steamed rice.
   • Enjoy the spicy, tangy, and slightly bitter flavors of this classic Indian side dish.*