Gaurav Pandey/ May 30, 2018/ Chef de Cuisine/ 0 comments

The procedure to cook Barwa Karela differs all over India. Traditionally, the process is quite simple. We first scape the karela and remove the skin and make a long slit. Then the seeds/pith is removed. To remove the bitterness, salt/lemon juice is rubbed and left to marinate. After squeezing the juice, the slit karela is stuffed. This stuffing may vary across states. In this simple recipe, we have used onion, seeds, pith and skin paste. To ensure the stuffing does not fall out, it is secured with threads. Then the karela is fried in vegetable oil. The oil and the spices take away the bitterness of the karela.

Karela (Bitter Melon) is a unique spicy side dish. Bitter melon or bitter gourd is popularly known as Karela in India. Karela is the bitterest fruit among all the fruits. This is one vegetable not liked by many because of it bitterness, but it is widely used in Indian cooking throughout India. The beauty of Indian vegetables cooking is that even the bitter melon turns delicious.

Karela is an excellent beverage for regulating blood sugar in cases of diabetes



5 to 6



  1. Scrape the skin of the karela. Do not throw the scraped skin
  1. Make a Long lengthwise slit through the karela from top to bottom. Ensure the two halves are not separated
  2. With the help of a spoon or your fingers, scoop out the seeds and pith. Do not throw the seeds and pith



    1 tea spoon




    2 tea spoons



Marinate the Karela to remove the bitterness

  1. In a bowl, add the karela, the seeds, scraping, some lemon and salt
  2. Fix well with your fingers
  3. Leave aside for 30 minutes
  4. After 30 minutes. Squeeze out the juice from the karela, seeds and scraping



2 table spoon


Cumin Seeds


1 tea spoon



One pinch


Ginger Paste


1 tea spoon


Garlic Paste


1 tea spoon





Finely chopped

Dry Mango Powder

Amchur powder

1 tea spoon


Coriander Powder

Dhania Powder

2 tea spoons


Turmeric Powder


½ tea spoon




1 tea spoon


Cumin Seeds


1 tea spoon




1 tea spoon


Red Chilli Powder


1 tea spoon



Prepare stuffing for karela

  1. In a wok, heat two tablespoon of oil
  2. Add 1 tea spoon cumin seeds, one pinch of Hing, ginger paste, garlic paste,
  3. Mix well
  4. Add the chopped onions and sauté for around 6 to 7 minutes
  5. Add the karela seeds and Karela Scraping.
  6. Mix well.
  7. Cover with a lid and cook for 3 minutes
  8. Add the amchur powder, Saunf, dhania powder, red chilli powder, turmeric powder and salt
  9. Mix well
  10. Cook for around 2 minutes
  11. Remove the wok from the heat



Regular sewing thread is fine.


Stuff the karela and Secure with a thread

  1. Take the stuffing and insert inside the cut slits of the karela.
  2. Insert as much stuffing as possible.
  3. Now tie the karela with some thread. Tie enough that the stuffing does not pop out.
  4. Do this for all the Karelas.

Cook the Karela

  1. In a wok, heat 4 table spoons of oil
  2. Reduce flame to low/medium
  3. Add the stuffed karela and fry till they are golden brown (approx. 10 minutes0
  4. Keep in flipping them in between.


Enjoy hot with Roti or as a side dish

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