Bitter gourd vegetable

Karela aur pyaz ki sabzi | Bitter gourd vegetable recipe

The dish is spicy and the bitterness is camouflaged with the sweetness of onions. You can serve with shallow fried or deep fried flat breads
Course Appetizer, Main Course
Cuisine Indian cuisine, North Indian
Keyword bitter gourd, karela, vegan, vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Author indrani



  • 2 bitter gourd thin slices made and chopped
  • 1 lemon juice
  • 2 cups finely sliced onions
  • 4 to 6 garlic
  • 2 to 4 cashew nuts chopped into small pieces
  • 2 chopped green chilies
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 tbsp. red chili powder
  • 2 to matoes pureed
  • 1 cup milk
  • 1/4 cup vegetable oil
  • salt to taste



  1. Marinate the bitter gourd with turmeric and salt and lemon juice for 30 minutes
  2. Squeeze the vegetables, drain water and wash them
  3. Heat oil.
  4. Fry the bitter gourds till tender in batches
  5. Fry onions till brown
  6. Add cashew nuts and fry
  7. Add chopped garlic
  8. Add the spice powders and sauté.
  9. Add tomato puree and fry till rawness disappears
  10. Add the bitter gourds and fry in low flame till it absorbs flavors and oil is seen at the sides.
  11. Add salt to taste
  12. Add milk and cover cook and the milk completely dries up.
  13. Add chopped green chilies and mix.
  14. Garnish with coriander leaves
  15. Serve with parathas