Think bitter gourds can’t taste good? Think again!
This Karela Pyaz Sabzi transforms humble, health‑packed bitter gourd into a stir‑fry so flavorful you’ll forget its reputation. Ready in under 30 minutes, it’s the perfect side to elevate your weeknight roti or rice routine.
Karela Pyaz Sabzi (Bitter Gourd Onion Sabzi) has roots in North Indian home kitchens, where resourceful cooks turned the humble, health‑packed karela into something everyone could enjoy.
Centuries ago, Ayurvedic practitioners praised bitter gourd for its blood‑purifying and digestive properties and enterprising cooks combined it with sweet, caramelized onions and a blend of warming spices to balance that bitterness.
Today, this stir‑fry remains a beloved weekday staple across India, offering both a nutritional boost and a celebration of bold, contrasting flavors—all ready in under 30 minutes.
First, slice your karela and rub salt to draw out the bitterness; a quick 10‑minute rest, then rinse and drain keeps bitterness in check.
Heat oil in a wide pan, add cumin seeds until they pop, then toss in thinly sliced onions until they turn translucent. Next, add your bittersweet star—the karela—and sauté for 10 minutes so it softens and edges crisp. Sprinkle in turmeric, Kashmiri chili, cumin, coriander, and amchur powders, stirring well for five minutes to build layers of flavor.
Finish with garam masala and jaggery—your secret weapons for a balanced bite—sauté a few more seconds, then turn off the flame. Garnish with fresh coriander for a final burst of green freshness.
💡 Pro Tip: Salting and rinsing your bitter gourds twice removes excess bitterness without losing nutrients.
Arrange the hot Karela Pyaz Sabzi in a shallow bowl, drizzle a little ghee on top, and sprinkle chopped coriander. Serve immediately with your choice of bread or rice on the side.
For larger crowds, double the batch and use two pans to keep the stir‑frying crisp. Keep warm in a low oven (100 °C) and serve buffet‑style alongside flatbreads and chilled raita.
Ready to make bitter gourd your new favorite veggie?
Give this Karela Pyaz Sabzi a spin tonight—it’s quick, healthy, and packed with flavor. Let me know how it turned out in the comments below!
This Karela Pyaz Sabzi is a simple, homestyle Indian stir-fry made with bitter gourd and onions, balanced with a blend of everyday spices and a touch of jaggery for sweetness. The bitterness of the karela is mellowed by salting and rinsing, while the sautéed onions add a subtle sweetness that complements the earthy spices like coriander, cumin, and amchur. It’s quick to put together, full of flavor, and goes perfectly with roti or rice for a comforting, wholesome meal. If you're looking for a way to enjoy bitter gourd without the overwhelming bitterness, this recipe is definitely worth a try.
Wash bitter gourd well and cut into medium‑thick slices.
Remove the central seeds, then rub salt thoroughly over each slice.Heat oil in a wide pan, add cumin seeds and sauté for a few seconds until fragrant.
Add the drained bitter gourd slices, mix well with the onions, and sauté for about 10 minutes.
Stir in garam masala and jaggery powder, give everything a quick mix, sauté for a few seconds, then turn off the heat.
Garnish with chopped coriander leaves and serve hot with roti or rice.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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