Bitter gourd fry, also known as bitter melon fry or karela fry, is a delicious and nutritious dish made from bitter gourd, a vegetable known for its distinctive bitter taste.
It is a popular dish in many South Asian cuisines, including Indian, Pakistani, and Bangladeshi.
The bitter gourd is sliced and then shallow fried with spices to help reduce its bitterness. Simply follow the instructions in my recipe to cook this dish at home.
Key Takeaways:
- Bitter gourd fry, also known as karela fry, is a delicious and nutritious dish made from bitter gourd.
- It is a popular dish in South Asian cuisines like Indian, Pakistani, and Bangladeshi.
- Bitter gourd slices are cooked with spices to reduce bitterness and enjoyed with rice or roti.
- Despite its initial bitterness, bitter gourd fry offers a unique flavor profile appreciated by those who enjoy the distinctive taste of bitter gourd.
- Bitter gourd fry can be customized with spices and flavors.
The Ingredients:
- Bitter Gourd: 250 gms (cut in ring shape)
- Onion: 1 large size (cut in ring shape)
- Green Chilis: 5-6 (slit longitudinally)
- Turmeric Powder: 1 and ½ tbl spoon
- Mustard Oil: 3 tbl spoons
- Salt as Per Taste
How to Make Bitter Gourd Fry (Step by Step Images)?
1. Add 3 tablespoons of mustard oil in a wok, pan, or kadai.
2. Heat the oil. When the oil is hot, add the bitter gourd and onion slices.
3. Sauté well on low or medium-low heat. This takes about 8 to 10 minutes. Keep stirring in between.
4. Add ½ tablespoon of salt and turmeric. Add the green chilis (these green chilis are not so hot). Give all the ingredients a good stir.
5. Put a lid on the wok or pan or kadai. The vapor will cook the bitter gourd and onion.
6. Remove the lid after a few minutes. Stir well on low or medium-low heat, or else the ingredients will burn.
7. Fry it until it reaches a brown caramelized color.
8. Bitter Gourd Fry is ready and transfer into a bowl. Serve it with steamed rice, and Indian breads like roti or chapati with a slice of lemon along with.
Recipe Card:
Bitter Gourd Fry (Karela Fry)
Ingredients
- 250 grams Bitter Gourd (cut in ring shape)
- 1 piece Onion (cut in ring shape)
- 6 pieces Green Chili (slit longitudinally)
- 1½ tablespoon Turmeric Powder
- 3 tablespoons Mustard Oil
- Salt to Taste
Instructions
- Add 3 tablespoons of mustard oil in a wok, pan, or kadai.
- Heat the oil. When the oil is hot, add the bitter gourd and onion slices.
- Sauté well on low or medium-low heat. This takes about 8 to 10 minutes. Keep stirring in between.
- Add ½ tablespoon of salt and turmeric. Add the green chilis (these green chilis are not so hot). Give all the ingredients a good stir.
- Put a lid on the wok or pan or kadai. The vapor will cook the bitter gourd and onion.
- Remove the lid after a few minutes. Stir well on low or medium-low heat, or else the ingredients will burn.
- Fry it until it reaches a brown caramelized color.
- Bitter Gourd Fry is ready and transfer into a bowl. Serve it with steamed rice, and Indian breads like roti or chapati with a slice of lemon along with.
Video
Notes
- I pick the right kind of bitter gourd to cook this dish and get the desired taste and texture. It should be green and firm. Make sure these are fresh and have no blemishes. Steer clear from ripe or yellow bitter gourds as these are usually exceedingly bitter.
- The best way to reduce the bitterness of the vegetable is to wash and slice them in circular or cylindrical pieces and the mix salt. Let is sit for some time to let the salt absorb the bitter juice from the slices. Before cooking them, wash them nicely under running water.
- You can cook the dish with the seeds of the bitter gourd if you do not mind excess bitterness. Otherwise, you may remove them while cutting the bitter gourd.
- Though I have shallow fried the bitter gourd pieces, feel free to deep fry them in adequate mount of oil if you like. However, shallow frying will save you oil and also make the slices crunchier.
- There is also no strict rule for the spices because this recipe is quite customizable allowing you to experiment with different spices and masala powders like roasted cumin powder or amchur powder (dried mango powder) to make your dish more innovative and tastier. However, do not use them in excess to overdo the unique bitter taste of this delectable and nutritious dish.
