Karela Dahi wala

Karela Dahi wala

Prep: 40 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Cooked this way most of the bitterness of the bitter gourds will disappear


  • Bitter gourds (karele), thinly sliced 2 to 3
  • Yogurt 1½ cups
  • Salt to taste
  • Turmeric powder ¾ tsp
  • Gram flour (besan) ½ tbsp
  • Red chilli powder 1 tsp
  • Cumin powder 1 tsp
  • Asafoetida ¼ tsp
  • Sunflower oil 1 tbsp
  • Ginger, cut into thin strips 1 tsp
  • Green chillies, chopped 2
  • Fenugreek seeds (methi dana) ¼ tsp
  • Fennel seeds (saunf) 1 tsp
  • Fresh coriander leaves, chopped 1 tbsp


  • Take bitter gourd slices on a plate, add salt and ¼ tsp turmeric powder and rub them on the bitter gourd well. Keep aside for 30 minutes to remove bitterness.
  • Take yogurt, gram flour, remaining turmeric powder, red chilli powder, cumin powder, asafoetida and salt with little water in a bowl and whisk together well.
  • Heat oil in a deep non-stick pan on medium heat, add ginger, green chillies, fenugreek seeds and fennel seeds and saute till fragrant.
  • Add bitter gourd slices and increase heat. Mix well and add ¼ cup water. Mix well, cover and cook till the bitter gourd is tender.
  • Reduce heat, add yogurt mixture and mix well. Continue to cook stirring continuously till oil begins to leave the mixture.
  • Transfer into a serving bowl, garnish with coriander leaves and serve hot.