Karela (bitter gourd) fry

Karela is a bitter gourd and it is a popular vegetable in Indian cuisine. The bitter taste of Karela is due to presence of certain alkaloids called glycosides. Karela is one of the important vegetables of the Indian diet. It is known as a superfood, which is rich in antioxidants and minerals.

For many, Karela (bitter gourd) is a staple in their diet. It is mostly consumed during the winter season, as it is believed that this vegetable soothes the stomach and can help lose weight. However, some people are of the opinion that it can be an acquired taste, and hence it is not advisable for people who do not like it.

From the title of the blog post it seems like the author of the blog post likes to make karela (bitter gourd) fry because it is a savoury and yummy snack. However, most of us may not understand the meaning of the title, as karela is a popular Indian vegetable used in curries, chutneys, salads and much more. It is also known as bitter gourd or karela in Hindi and Marathi.

Karela, also known as bitter gourd, is a bitter vegetable that is mostly eaten for its health advantages rather than its flavor. It aids digestion and is beneficial to diabetic people. It’s usually fried or filled with pork mince. Karela may also be used to make curry.

I remember being angry when my mother cooked karela because I had to eat that bitter vegetable, and I used to say it was like medication. However, my mother used to claim that it had health advantages, particularly for the stomach. She used to claim that if we eat karela, we won’t get stomach worms or stomach discomfort. I began eating slowly as a kid and now eat karela without hesitation and encourage my family to do so as well. I believe that is a frequent issue in everyone’s home.

My mother used to cook the karela in the same way she fried fish so we didn’t have to deal with the bitterness. The harshness of karela may be mitigated by eating it with rice or chapathi (roti). To lessen the bitterness, most people soak it in tamarind water or salt and turmeric water. However, I believe that its therapeutic efficacy may be diminished. I’ve never tried this, but it’s up to you to go your own way.

Curry made with karela is more bitter than curry made with fried karela. If you want to create a curry using bitter gourd, add a little tamarind paste or tamarind water to make it sour and decrease the harshness.

If you enjoy karela, this karela fry is simple to prepare and delicious to eat.


    • Oil may be used for shallow or deep frying.
    • 1 bitter gourd (karela) (medium size)


  • 1 teaspoon chili powder
  • 2 tbsp wheat flour
  • a pinch of turmeric powder (optional)
  • a pinch of salt (to taste)
  • 2 to 3 tbsp water


  • Scrape the karela skin first, as seen in the photo.
  • Cut/slice into circles. Remove the seeds if desired. You may cut it into almost any shape you desire.
  • Combine all of the marinade ingredients in a bowl with some water. It should have the consistency of a thick paste.
  • Combine all of the karela pieces with the marinade and toss thoroughly. The marinade should be evenly applied to all of the pieces, as seen in the photo.
  • Fry the karela pieces in a kadai when the oil is heated. Make sure they aren’t in contact with one another. After a few minutes, flip the pieces and continue to cook over medium heat. If the oil gets too hot, you may simmer in between.
  • I used less than 1/3 cup of oil to shallow fry. You can deep fry if you wish (it will give a crispy texture).
  • When both sides are cooked through, transfer to a tissue paper to absorb any leftover oil.
  • I also made a batch that was sliced into a different shape.
  • Plain rice and dal with a dab of ghee go nicely with fried karela (clarified butter).


  • Fish and potatoes may both be fried using the same marinade. After that, shallow fry them on a tava or in a pan.
  • You may adjust the quantity of chilli powder to suit your preferences.
  • It has a crunchy feel because to the flour coating.


Karela (bitter gourd) is a part of the gourd family and is rich source of vitamins (especially folic acid), minerals and dietary fiber. In Ayurveda, it is known as the ama vatasana, the quintessential remedy for infertility and other reproductive diseases. It is also known as karela in Hindi, which means bitter gourd. It is used in many Indian dishes. In Maharashtra, it is called karela, in Gujarat it is known as Gojju, and in Bengal it is known as karela bhaja. Karela or karela is quite similar to bitter melon, but it is larger in size. It is a very popular. Read more about vegetarian bitter gourd recipes and let us know what you think.

Frequently Asked Questions

How do you reduce bitterness of bitter gourd fry?

To reduce bitterness, you can soak the bitter gourd in water for a few hours before cooking it.

Is fried karela good for health?

Fried karela is a vegetable that is often eaten in India. It is not good for health, but it can be healthy if you eat it with other vegetables and fruits.

How do you make karela less bitter after cooking?

Karela is a type of bitter vegetable that is commonly eaten in India. It can be made less bitter by adding salt and lemon juice to it before cooking.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.