Masaledar Karele

Masaledar Karele

Prep: 8 hours

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indian

Cooked this way makes the bitter gourds lot less bitter and absolutely tasty


  • Medium bitter gourds (karele), cut into thin roundels 3 to 4
  • Salt to taste
  • Buttermilk ½ cup
  • Oil ½ tbsp
  • Mustard seeds 1 tsp
  • Curry leaves 10 to 12
  • Ginger, chopped 1 tsp
  • Asafoetida ½ tsp
  • Medium tomatoes, chopped 2
  • Coriander powder ½ tsp
  • Turmeric powder ½ tsp
  • Red chilli powder ½ tsp
  • Fresh coriander leaves, chopped 1 tbsp + to garnish
  • Tamarind paste 2 tbsps
  • Honey 1 tbsp
  • Thin strips of ginger to garnish
  • Green chillies to garnish


  • Take bitter gourd roundels in a bowl, add salt and marinate for 4-5 hours to reduce the bitterness, and then soak them in another bowl of buttermilk for 2-3 hours to make them soft. Wash, drain and keep aside.
  • Heat oil in a non-stick pan, add mustard seeds, curry leaves and ginger and saute till the seeds splutter.
  • Mix asafoetida in 2 tbsps water in a small bowl and add to the pan. Mix well and add tomatoes.
  • Make a paste of salt, coriander powder, turmeric powder and red chilli with some water and add to the pan, mix well and cook till tomatoes become soft.
  • Add bitter gourds, coriander leaves and tamarind paste and mix well. Add ¼ cup water, mix and cook till the bitter gourds are done.
  • Add honey, mix well and cook on low heat for 2 minutes.
  • Transfer into a serving bowl, garnish with coriander leaves, ginger strips and green chillies and serve immediately.