Bitter Gourd curry | Kakarakaya Pulusu recipe | Karela Sabzi | How to make Bitter Gourd Recipe


  • 500 grams bitter gourd (kakarakaya or karela)
  • 2 medium sized onions
  • 2-3 green chilies
  • 2 cloves of garlic
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • 2 tbsp oil
  • 1/2 cup tamarind pulp
  • 2 cups water


  1. Wash and slice the bitter gourd into thin rounds.
  2. In a pan, heat oil and add mustard seeds. Once they start to crackle, add cumin seeds, cumin powder, coriander powder, turmeric powder, red chili powder, and sauté for a minute.
  3. Add sliced onions, green chilies, and garlic. Sauté until the onions are translucent.
  4. Add the sliced bitter gourd and mix well.
  5. Add tamarind pulp, water, and salt. Mix well.
  6. Bring the mixture to a boil and then reduce the heat to low.
  7. Cover and cook for about 15-20 minutes or until the bitter gourd is tender and the gravy thickens.
  8. Serve hot with rice or roti.

Note: To reduce the bitterness, soak the sliced bitter gourd in salt water for about 30 minutes and then rinse it well before cooking. You can also add a teaspoon of jaggery or sugar to the curry. Adjust the amount of tamarind pulp and red chili powder to taste.






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