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Karele ki Subzi

Onions and Karela(Bitter Gourd) stir fried with green chillies in Indian spices and mustard oil. North Indian Style Karela Masala recipe.

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Prep Time 10 minutes
Cook Time 15 minutes
Resting time for Karela rubbed with salt 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4


  • 4 Karela/Bitter Gourd
  • 1 Onion(large)
  • 4-5 Green Chillies

Spice Powders

  • 2 tsp Dhaniya/Coriander Powder
  • 1 tsp Saunf/Fennel Seeds
  • !/2 tsp Haldi/Turmeric Powder
  • 1 tsp Amchur/Dry Mango Powder
  • 1 tsp Red Chilli Powder(optional) can skip if using green chillies
  • 2 tbsp Mustard Powder
  • 2 tbsp Mustard Oil
  • 1/2 tsp Asafoetida
  • Salt as per taste
  • 1 tsp Salt(to sprinkle in karela)
  • 1/2 tsp Honey/Jaggery powder optional


  • Wash nicely and coarsely peel Karela.
  • Cut into medium thin roundels.
  • Sprinkle salt on the cut pieces and keep in sun(preferred) for at least 1 hr. After that squeeze water from it. you can rinse karela pieces in water if you want.
  • Thinly slice the onions. If using green chillies, either chop finely or slit in half.
  • In a pan or kadhai, add mustard oil. Heat oil till it's smoking point. Switch off the gas for a minute, cool the oil a for a minute and then add cumin seeds and asafoetida.
  • When the seeds crackle, add sliced onions and saute for a minute.
  • Add all the dry spice powders except dry mango, add sliced karela pieces and with salt and mix everything. Add 1-2 tbsp of water if required, cover the pan and cook the vegetable for 5-6 minutes.
  • Keep stirring the vegetable in between while it cooks so that it doesn't stick to pan and burns.
  • Check the vegetable once done, add dry mango powder and jaggery powder or honey(optional).
  • Serve with chapatis/dal chawal/kadhi chawal or khichdi.


Keyword diabetic friendly recipe, Easy Lunch/Dinner Ideas, Karela, Low Cholesterol recipes, Weightloss Recipe
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