karela recipe | bitter gourd recipes | karela juice | bitter melon chutney

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karela recipe | bitter gourd recipes | karela juice | bitter melon chutney with detailed photo and video recipe. an easy and simple 3 recipes made with one karela or bitter melon. basically, the idea is to use all the part of bitter gourd-like, skin, seeds and pulp to make curry, chutney and refreshing bitter melon juice. these recipes when prepared together with one or 2 bitter gourd can make an ideal lunch or dinner recipe and can be served with either roti/chapati or choice of rice.
karela recipe | bitter gourd recipes | karela juice | bitter melon chutney with step by step photo and video recipe. karela recipes or bitter melon recipes always share a love and hate relationship with most of indians. you either love it to the core or just hate for the sole reason of bitter taste it has to offer. but if you like it, you can make wonderful recipes which are not only tasty but also has to offer health benefits. in this recipe post, let’s learn to make simple curry, chutney and bitter gourd juice.

continuing my weekly tradition of posting multiple recipes with one vegetable, today i introduce bitter melon or karela. i have posted many other popular recipes using it, but most of them were using the flesh or pulp. the other parts like skin and seeds are discarded. hence i thought of showing some niche and not so popular, yet healthy recipes. especially using skin to make a stir fry sabzi recipes is very unique and traditional. having said that, the skin has the most of the bitter taste in it, and you may need more jaggery and spice to lower it. the other most common part discarded in bitter melon is its seeds. so in this recipe, i have used it to prepare green chutney recipe. this chutney should be an ideal side dish to your next lunch or dinner, but can also be served with breakfast. lastly, the evergreen karela juice which is not just refreshing but also holds medicinal values for diabetics and cleanses your kidney and liver.

furthermore, some more additional tips, suggestions and variations to the popular karela recipe or bitter gourd recipes. firstly, i would heavily recommend to use asian or indian bitter melon and avoid the light green coloured ones. they are not bitter in taste and also may not yield the same taste and flavour. secondly, the bitter taste from karela can be or is controlled with jaggery and salt. well, you cannot increase the salt quantity but certainly, increase the sweetness from jaggery. hence add as per your sweet preference. lastly, if you do not wish to make karela juice, then you can make stir fry or even add that to the skin-based curry. moreover, in this juice, i have added coriander to add more freshness. you may skip it and prepare just with bitter gourd.

finally, i request you to check my other related cooking tips tricks methods recipes collection with this post of bitter gourd recipes. it includes my other recipes like protein powder, onion powder, custard powder, instant breakfast mix, how to make biriyani rice, how to make rice flour , besan flour, maida at home, homemade cerelac, curry base, banana flower s, milkmaid. further to these i would also like to mention my other recipe categories like,

karela video recipe:

recipe card for bitter gourd s recipe:

karela recipe | bitter gourd recipes | karela juice | bitter melon chutney

HEBBARS KITCHEN
easy karela recipe | bitter gourd recipes | karela juice | bitter melon chutney
5 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course dinner
Cuisine south india
Servings 4 Servings
Calories 310 kcal

Ingredients
 

for karela curry:

  • 2 tbsp oil
  • 1 tsp cumin
  • 1 dried red chilli
  • 1 onion (sliced)
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tomato (sliced)
  • 1 tbsp jaggery
  • ¼ cup water
  • 2 tbsp coriander (finely chopped)

for karela juice:

  • 2 tbsp lemon juice
  • 1 tbsp honey
  • 2 tbsp coriander
  • ¼ tsp salt
  • 1 cup water

for karela chutney:

  • 3 tsp oil
  • 1 tbsp urad dal
  • 1 tbsp chana dal
  • few curry leaves
  • 2 chilli
  • 1 cup coconut
  • 1 tbsp jaggery
  • ball sized tamarind
  • 2 tbsp coriander
  • ½ tsp salt
  • ½ cup water

for chutney tempering:

  • 3 tsp oil
  • ½ tsp mustard
  • ½ tsp urad dal
  • 1 dried red chilli
  • few curry leaves

Instructions
 

karela curry preparation:

  • firstly, in a pan heat 2 tbsp oil and add 1 tsp cumin, 1 dried red chilli. saute slightly.
  • add 1 onion, 1 tsp ginger garlic paste and saute until it changes colour slightly.
  • further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt. saute on low flame until the spices turn aromatic.
  • now add 2 tomato and saute until it turns soft and mushy.
  • further add 1 cup karela skin, 1 tbsp jaggery and mix well.
  • add ¼ cup water, cover and cook for 5 minutes or until the skin is cooked well.
  • finally, add 2 tbsp coriander and enjoy karela sabji with rice or roti.

karela juice preparation:

  • firstly, take 1 cup karela flesh in a tall mixi.
  • add 2 tbsp lemon juice, 1 tbsp honey, 2 tbsp coriander, ¼ tsp salt and 1 cup water.
  • blend to smooth juice and filter out before serving.
  • finally, enjoy healthy and tasty karela juice recipe.

karela chutney preparation:

  • firstly, in a pan heat 3 tsp oil, roast 1 tbsp urad dal and 1 tbsp chana dal until it turns golden brown.
  • and 2 tbsp karela seeds, few curry leaves, 2 chilli and saute on medium flame.
  • saute until the seeds turn crunchy.
  • cool completely, and transfer to a blender.
  • add 1 cup coconut, 1 tbsp jaggery, ball sized tamarind, 2 tbsp coriander and ½ tsp salt.
  • blend to smooth paste adding ½ cup water.
  • now prepare the tempering, by heating 3 tsp oil.
  • splutter ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  • pour the tempering over the chutney and mix well.
  • finally, enjoy karela chutney with dosa, roti or rice.

Nutrition

Calories: 310kcalCarbohydrates: 28gProtein: 5gFat: 21gSaturated Fat: 7gSodium: 769mgPotassium: 472mgFiber: 6gSugar: 16gVitamin A: 1085IUVitamin C: 62mgCalcium: 67mgIron: 3mg


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how to make karela with step by step photo:

karela curry preparation:

  1. firstly, in a pan heat 2 tbsp oil and add 1 tsp cumin, 1 dried red chilli. saute slightly.
  2. add 1 onion, 1 tsp ginger garlic paste and saute until it changes colour slightly.
  3. further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt. saute on low flame until the spices turn aromatic.
  4. now add 2 tomato and saute until it turns soft and mushy.
  5. further add 1 cup karela skin, 1 tbsp jaggery and mix well.
  6. add ¼ cup water, cover and cook for 5 minutes or until the skin is cooked well.
  7. finally, add 2 tbsp coriander and enjoy karela sabji with rice or roti.

karela juice preparation:

  1. firstly, take 1 cup karela flesh in a tall mixi.
  2. add 2 tbsp lemon juice, 1 tbsp honey, 2 tbsp coriander, ¼ tsp salt and 1 cup water.
  3. blend to smooth juice and filter out before serving.
  4. finally, enjoy healthy and tasty karela juice recipe.

karela chutney preparation:

  1. firstly, in a pan heat 3 tsp oil, roast 1 tbsp urad dal and 1 tbsp chana dal until it turns golden brown.
  2. and 2 tbsp karela seeds, few curry leaves, 2 chilli and saute on medium flame.
  3. saute until the seeds turn crunchy.
  4. cool completely, and transfer to a blender.
  5. add 1 cup coconut, 1 tbsp jaggery, ball sized tamarind, 2 tbsp coriander and ½ tsp salt.
  6. blend to smooth paste adding ½ cup water.
  7. now prepare the tempering, by heating 3 tsp oil.
  8. splutter ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  9. pour the tempering over the chutney and mix well.
  10. finally, enjoy karela chutney with dosa, roti or rice.

notes:

  • firstly, if you are looking to reduce the bitterness of karela, then soak in 1 tsp salt and squeeze off the juice.
  • also, in karela juice, you can replace honey with jaggery for sweetness.
  • additionally, adjust the amount of jaggery based on the bitterness of bitter gourd.
  • finally, karela recipes taste great when bitterness, sweetness and tanginess are balanced.