Karela Bhutti

A simple side dish for rice
Prep Time 20 minutes
Total Time 20 minutes
Cuisine North Indian
Servings 3 people



  • Cut the bitter gourd into even sized pieces like chopped onions and apply salt and keep aside for 30 minutes.
  • Roast the whole red chilies and the coriander seeds for 1 - 2 minutes.
  • Grind the grated coconut, red chilli, tamarind, and coriander seeds to a coarse paste. (salt has already been added to the bitter gourd so at this stage add as required)
  • Use very little water while grinding the masala. The masala should be coarse and dry.
  • Squeeze the water from the bitter gourd to remove the bitterness.
  • Heat oil in a pan and fry the bitter gourd till it becomes brown in color and is cooked. (No water is to be added to the karela).
  • Remove the bitter gourd from the oil and keep aside and in the same oil fry the chopped onions till translucent in color.
  • To the onions add fried bitter gourd, ground coconut masala and jaggery and stir fry for 5 - 7 minutes on a slow gas stirring all the while.
  • Serve with rotis or with dal and rice.
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