Dry Masala Karela Recipe

Cooking Directions

• STEP 1.Start by washing the bitter gourd thoroughly and then slice them into thin rounds.
• STEP 2.Sprinkle salt over the sliced bitter gourd and let it sit for about 15 minutes. This helps in reducing the bitterness.
• STEP 3.After 15 minutes, squeeze out the excess water from the bitter gourd slices.
• STEP 4.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 5.Add the bitter gourd slices to the pan and cook on medium heat until they turn crispy and golden brown.
• STEP 6.In a separate bowl, mix together turmeric powder, red chili powder, coriander powder, and amchur powder.
• STEP 7.Add this spice mixture to the pan and mix well, ensuring all the bitter gourd slices are coated with the masala.
• STEP 8.Cook for another 2-3 minutes, allowing the flavors to blend together.
• STEP 9.Garnish with fresh coriander leaves and serve hot as a side dish or with roti or rice.

Cooking Tips

• Choose fresh and firm bitter gourd for the best results.
• Make sure to remove the seeds from the bitter gourd slices before cooking.
• Adjust the amount of spices according to your taste preferences.
• For a spicier version, add some chopped green chilies along with the spices.
• You can also add a squeeze of lemon juice for a tangy twist.

Storage and Serving

• Dry Masala Karela can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve the Dry Masala Karela as a side dish with dal and rice or as a main dish with roti or paratha.