Karela Keema With Chana Daal (Bitter Gourd Keema)

Karela Keema With Chana Daal (Bitter Gourd Keema) - Plattershare - Recipes, food stories and food lovers
Karela (Bitter gourd) as the name goes, is bitter & most of the people just hate it or avoid eating it but after trying this recipe most of you will just fall in LOVE with Karela. This dish is tangy, crunchy, spicy and yes not bitter:)As you know Karela (Bitter gourd) has enormous health benefits, it cures respiratory problems like asthma, cold, cough, etc..It also helps in lowering down blood sugar, Weight loss, Skin benefits etc... so make sure to add this in your routine & avail the enormous benefits of this lovely green vegetable 🙂
4.50 from 2 votes
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Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Homestyle Cooking, Indian, North Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 250 gm Karela bitter gourd
  • 1/2 cup Chana Daal par boiled
  • 2 Onions finely chopped big
  • 1 spoon Ginger Paste table
  • 1 tbsp Garlic Paste
  • 1 tbsp Kalonji nigella seeds
  • 1 tbsp Sarson mustard seeds sarson
  • 1/2 tbsp fenugreek seeds fenugreek
  • 1/2 tbsp Coriander coriander seeds khada
  • 1 tbsp Chili Powder
  • 1/2 tbsp Turmeric Powder
  • 2 tbsp Coriander Powder
  • 1/2 tbsp Garam Masala
  • 1 tbsp Saunf fennel seeds
  • 1 tbsp Dry Mango Powder dry
  • 4 tbsp Olive Oil
  • 1-2 tsp Salt or as per taste


  • Peal Karela roughly & wash them with salted water 2-3 times.
  • Now cut in to slits & take out all the seeds.
  • Then mince them properly in a food processor or grate it.
  • Then heat 2 spoon olive in a pan & put the grated karela. Cook till golden brown & keep it aside.
  • Now heat 1 1/2 tbs oil in another pan, add sarson (mustard seeds), Kalonji (Nigella seeds) & half tbs Saunf (Fennel seeds). let it crackle.
  • Now add onions to it & saute till golden brown.
  • Add ginger & garlic paste. saute for 2 mins
  • Now add chili powder, turmeric powder, coriander powder , garam masala & salt with 2 spoon of water.
  • Now once the spice separates oil. Add golden brown karela into it & let it cook
  • Then roast the par bolied chana daal in a pan with 1/2 tbs olive oil
  • Cook for 2 mins & put it in the karela. Mix well & cook for 5-7 mins.
  • Meanwhile, dry roast coriander seeds, 1/ tbs fennel seeds & fenugreek seeds in a pan & make a coarse powder
  • Once the karela is cooked add this powder & dry mango powder in it & mix well. This will add flavors to your dish.
  • Serve hot with Chapati.

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4.50 from 2 votes

Monika Patel
Monika Patel

Certified Pastry Chef The Bake Box Cakery - A Bakery studio, where sweetness is handcrafted with love for all your happy occasions.

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