Karela Fry | Bitter Gourd Fry

A very simple and quick recipe to cook karela (bitter gourd). Karela fry can be relished with phuklas, parathas or daal-chawal. To prepare it you’ll need bitter gourd, onions, raw mango and a few spices. 

Salt Tip: To reduce the bitterness from the bitter gourd we soak it in salt. Even after rinsing off thoroughly some salt is left in it, so add a very little salt while cooking.

Also Try: Stuffed Bitter Gourd

Course: Main Course

Cuisine: North Indian

Time: Preparation – 5 mins, Soaking – 2 hours, Cooking – 25 mins, Total – 2.5 hours

Servings: 2


  1. Karela (Bitter Gourd) – 2 large
  2. Onions – 2 large (julienned)
  3. Raw Mango – 1/2 cup (grated)
  4. Green Chilli – 2 (finely chopped)
  5. Fennel Seed Powder – 2 tsp
  6. Turmeric Powder – 1/2 tsp
  7. Red Chilli Powder – 1/2 tsp
  8. Coriander Powder – 1 tsp
  9. Garam Masala Powder – 1/2 tsp
  10. Oil – 4-5 tbsp
  11. Salt to taste.

How to make Karela Fry:

  1. Wash and rinse the karela. Pat dry. Chop off the tails and then cut length-wise. Remove the seeds and chop
  2. Add 2 tsp salt and coat the chopped karela in it. Keep aside for 2 hours. This step will help in reducing the bitterness from the karela
  3. Now rinse them thoroughly and squeeze the excess water. Keep aside
  4. Heat oil in a pan or a kadai. Add chopped onions and green chillies. Saute for 2-3 mins
  5. Add chopped karela and mix. Cover and cook on medium flame for 10 mins. Saute occasionally
  6. Add fennel seed powder, coriander powder, red chilli powder, turmeric powder and salt (if required add a very little bit as karela already has it due to initial soaking in the salt). Mix and cover. Cook till karela is soft
  7. Add grated raw mango and mix. Cook 4-5 mins
  8. Add garam masala powder and mix. Your Karela Fry is ready!!!



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