Karela Kadhi Recipe

Cooking Directions

• STEP 1.Wash and slice the bitter gourd into thin rounds. Sprinkle salt on the slices and let them sit for 15 minutes to remove the bitterness. Rinse the bitter gourd slices thoroughly and squeeze out any excess water.
• STEP 2.In a bowl, whisk together yogurt, besan (gram flour), turmeric powder, red chili powder, and salt. Add water to make a smooth batter.
• STEP 3.Heat oil in a pan and add cumin seeds. Once the seeds crackle, add the bitter gourd slices and sauté until they turn golden brown.
• STEP 4.Reduce the heat and pour the yogurt mixture into the pan. Stir well to combine the ingredients.
• STEP 5.Cook the kadhi on low heat for about 15-20 minutes, stirring occasionally, until it thickens.
• STEP 6.In a separate small pan, heat ghee and add mustard seeds, dried red chilies, and curry leaves. Once the mustard seeds start to splutter, pour this tempering over the kadhi.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To reduce the bitterness of the bitter gourd, you can soak the sliced rounds in salted water for a longer period of time, up to 30 minutes.
• Make sure to squeeze out any excess water from the bitter gourd slices before adding them to the pan.
• Adjust the amount of red chili powder according to your spice preference.

Storage and Serving

• Karela Kadhi can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the kadhi on the stovetop or in the microwave before serving.
• Serve the kadhi hot with steamed rice or roti for a complete meal.