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Karela Gravy

3 from 1 vote

Tangy and spicy..
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Served AsBreakfast, Dinner, Lunch
Recipe Taste Salty, Spicy, Tangy
Servings 7


  • 4 bitter gourd
  • 2 onion big
  • 2 tbsp Ginger garlic paste
  • 2 tbsp red chilly powder
  • 1/2 tbsp Turmeric Powder
  • 1 tbsp jeera powder
  • 8 tomato
  • 1 cup coconut fresh
  • tamarind juice lemon sized
  • Handful coriander leaves
  • 1/2 cup peanuts


  • First,cut the karela into the circles and remove the seeds in the middle or cut the karela in lengthwise in half.
  • Soak the karela in water with a pinch of turmeric powder. Keep aside for half an hour.
  • Roast the peanuts in tava till it turns little black and also roast poppyseeds, sesame seeds till it become lightly golden.
  • Remove the peanuts skin.
  • Blend the peanuts, poppy seeds, sesame seeds and chopped coconut with little water make thick paste.
  • Blend the tomatoes ,1 onion and coriander.
  • Heat oil in a pressure cooker add onion ,curry leaves, dry red chilies, pepper seeds and add ginger garlic paste when onion turn brown. Sauté for a while.
  • Add soak bitter gourd and stir continuously till karela change the color into light yellow.
  • Add chilly powder, turmeric powder, jeera powder, salt. Mix well
  • Now add the ground mixture and tomato puree mix well.
  • Soak tamarind in water and squeeze out the juice. Add to the gravy and mix well. Leave to cook till oil leave from sides and masala is well coated.
  • Add 1 cup of water and cook for 1 whistle.
  • Karela gravy is ready.
  • Serve hot white rice or roti.

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3 from 1 vote

Recipe Nutrition

Calories: 161 kcal | Carbohydrates: 16 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Sodium: 56 mg | Potassium: 727 mg | Fiber: 7 g | Sugar: 6 g | Vitamin A: 2110 IU | Vitamin C: 67 mg | Calcium: 60 mg | Iron: 3 mg

Farnaz Fathima
Farnaz Fathima

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