Bitter gourd, or karela, is often dreaded for its strong bitter flavor, but in Uttar Pradesh (UP) style cooking, it transforms into a delicious and flavorful dish that even bitter gourd skeptics will enjoy. This recipe uses garlic generously, which not only adds a wonderful aroma but also balances the bitterness, making the karela crispy and savory.
The secret lies in slicing the karela thinly, salting it to reduce bitterness, and then stir-frying it with garlic and simple spices until perfectly cooked with a slight crunch. This UP-style karela recipe is easy, quick, and packs a punch of flavor, making bitter gourd a delightful accompaniment for your everyday meals. Rich in antioxidants and vitamins, karela is a healthy vegetable that deserves a place in your kitchen repertoire.
A classic Uttar Pradesh-style bitter gourd recipe cooked with garlic and spices to reduce bitterness and enhance taste.
Wash karela and slice thinly. Sprinkle salt over the slices and mix well. Let them rest for 10 minutes to reduce bitterness, then rinse and squeeze out excess water.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped garlic and green chilies to the oil. Sauté until the garlic turns light golden and fragrant.
Add the squeezed karela slices to the pan. Mix well and cook on medium heat.
Sprinkle turmeric, red chili powder, coriander powder, and salt. Stir to coat karela evenly with spices.
Cook karela uncovered, stirring occasionally, for 12-15 minutes until it becomes slightly crispy and cooked through.
Turn off the heat, add lemon juice, and garnish with fresh coriander leaves.
Serve as a side dish with roti, paratha, or rice.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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