Khatta Meetha Karela - Sweet and Sour Bitter Gourd

    30 mins
Ratings (18)

Though Karela/ Bitter Gourd is not one of my favorite veggies, even I have to admit this dish is pretty tasty! Serve Khata Mettha Karela with hot Chapatis!

What You'll Need

  • 4 tender Karelas/ Bitter Gourds
  • 2 tbsps vegetable/ canola/ sunflower cooking oil
  • 6 curry leaves
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 2 green chillies slit
  • 1 small onion chopped fine
  • 1 tsp ginger grated
  • 1 tsp garlic paste
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp raw mango powder
  • 1 tsp tamarind paste
  • 1 tbsp grated jaggery
  • Salt to taste
  • Chopped coriander leaves to garnish

How to Make It

  • Wash the karelas/ bitter gourds well and pat dry. Cut of the top and 'tail' of each karela (discard) and then slit vertically down the centre. Use a spoon to scoop out all the seeds from the center. Discard the seeds. Now cut the karela halves into 1/4" thick pieces. Keep aside to use later.
  • Heat the oil in a pan and add the curry leaves, mustard and cumin seeds and green chillies. When they stop spluttering, add the chopped onion and sauté for a minute. Now add the ginger and garlic and sauté for another minute.
  • Add the coriander, turmeric, red chilli and raw mango powders and mix well. Sprinkle a little water and sauté for a minute, stirring well.
  • Add the karela pieces, tamarind paste and salt to taste, stir and cook till the karela is soft.
  • Now add the jaggery and stir. Allow the jaggery to melt and begin to caramalize a little. Turn off fire, garnish with the coriander leaves.
  • Serve with hot Chapatis (Indian flatbread)or Parathas (pan-fried Indian flatbread).