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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.

Prep Time10 mins
Cook Time15 mins
Resting time for Karela rubbed with salt1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: diabetic friendly recipe, Easy Lunch/Dinner Ideas, Karela, Low Cholesterol recipes, Weightloss Recipe
Servings: 4
Author: Swati


  • 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.