Spicy Karela Gravy Recipe (Bitter Gourd Curry)
40 minutes
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About Spicy Karela Gravy Recipe (Bitter Gourd Curry)
This authentic Spicy Karela Gravy recipe transforms the bitterness of bitter gourd into a flavorful and tangy delight. A perfect blend of spices and a creamy coconut-peanut sauce creates a curry that's both comforting and exciting.This recipe is perfect for those seeking a unique and satisfying vegetarian dish. The detailed instructions guide you step-by-step through the process, from preparing the bitter gourd to creating the flavorful gravy.Get ready to impress your family and friends with this unforgettable South Asian culinary gem!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Bitter Gourd
- 4 Bitter Gourd karela
- 1/4 tsp Turmeric for soaking, powder
For the Nut Paste
- 1/2 cup Peanuts roasted, shelled
- 1 tbsp Poppy Seeds roasted lightly
- 1 tbsp Sesame Seeds roasted lightly
- 1 cup Coconut freshly grated
For the Gravy
- 2 Onion finely chopped, large
- 1 Onion for blending
- 2 tbsp Ginger Garlic Paste
- 2 tbsp Chili Powder red
- 1/2 tbsp Turmeric powder
- 1 tbsp Cumin Seeds
- 8 Tomato finely chopped
- 7 Tomato for blending
- 1 Tamarind lemon-sized ball, soaked in water
- 1/2 cup Coriander chopped, plus extra for garnish
- 2 Chili finely chopped (optional), green
- 1/2 tsp Mustard Seeds
- 1/2 tsp Curry Leaves
- 1/4 tsp Peppercorns black
- 2 tbsp Oil vegetable or coconut oil
- Salt to taste Salt
Instructions
Prepare the Bitter Gourd
- Cut the bitter gourd into half-inch thick circles. Remove the seeds and pith. Soak the bitter gourd slices in water with 1/4 tsp turmeric powder for at least 30 minutes to reduce bitterness.
Roast and Blend the Nuts
- Roast peanuts, poppy seeds, and sesame seeds in a dry pan until lightly browned. Remove the peanut skins. Blend the roasted nuts, grated coconut, and a little water into a smooth paste.
Prepare the Tomato Puree
- Blend the tomatoes, one onion, and half the coriander leaves into a smooth puree.
Sauté the Aromatics
- Heat oil in a pressure cooker. Add mustard seeds, allow to splutter. Add curry leaves, green chilies, and black peppercorns. Once fragrant, add the finely chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and sauté for another minute.
Cook the Bitter Gourd
- Add the soaked bitter gourd to the cooker and stir continuously until it turns light yellow. Add the red chili powder, turmeric powder, cumin seeds, and salt. Mix well.
Combine and Simmer
- Add the blended nut paste and tomato puree. Mix thoroughly. Squeeze the soaked tamarind pulp into the gravy. Stir well. Cook until the oil begins to separate from the sides and the masala is well coated, approximately 10 minutes.
Pressure Cook
- Add 1 cup of water to the pressure cooker. Pressure cook for 1 whistle (or until the bitter gourd is tender).
Garnish and Serve
- Garnish with remaining chopped coriander leaves. Serve hot with rice or roti.
Recipe Notes
Expert Tips for the Best Karela Gravy
- Soaking is key: Soaking the bitter gourd in turmeric water is crucial for reducing its bitterness. Longer soaking times (up to an hour) yield even better results.
- Don't overcook: Overcooking can make the bitter gourd mushy. Cook until tender-crisp.
- Adjust spices: Adjust the amount of red chili powder according to your spice preference.
- Fresh ingredients: Using fresh, high-quality ingredients will significantly enhance the flavor of your gravy. If possible, roast your own nuts and seeds for a superior taste.
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Recipe Nutrition
Calories: 161kcalCarbohydrates: 16gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 56mgPotassium: 727mgFiber: 7gSugar: 6gVitamin A: 2110IUVitamin C: 67mgCalcium: 60mgIron: 3mg
Farnaz Fathima
Articles: 2
3 Comments
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This looks fantastic! Appreciate the share.
This looks so good! Can’t wait to cook it.
Absolutely scrumptious! Thanks for the recipe.