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Karela Recipe Indian

Karela Sabzi Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 98
Ingredients Method Notes

Ingredients
  

  • 4 medium karela (about 500g)
  • 1 tsp salt, plus more to taste
  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 medium red onion, thinly sliced
  • 1 tsp ground coriander
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp amchur (dry mango powder)
  • 1 tbsp chopped fresh cilantro

Method
 

  1. Toss sliced karela with 1 tsp salt and let sit 20 minutes, then squeeze firmly and rinse under cold water. Pat dry.
  2. Heat oil in a wide skillet over medium heat, add cumin seeds and cook 30 seconds until they sizzle.
  3. Add sliced onion and cook, stirring often, until deep golden brown, about 5 to 6 minutes.
  4. Add the dried karela, coriander, turmeric, and chilli powder. Cook 10 to 12 minutes over medium heat, spreading into a single layer and stirring occasionally, until the karela is crisp and dark in spots.
  5. Remove from heat, stir in amchur, adjust salt, and top with cilantro. Serve hot.

Notes

The 20 minutes of salting isn’t included in the prep time, so plan for that extra step. Mustard oil gives the most traditional flavour but it has a strong character, if you aren’t used to it start with half mustard and half sunflower oil.