1. Bitter gourd 1 kg
  2. Tomatoes 1 tin (400g to 500g)
  3. Sarso
  4. Jeera
  5. Salt
  6. Garlic paste
  7. Oil
  8. Onion finely chopped
  9. Curry leaves
  10. Masala
  11. Tumeric
  12. Chillies (optional)


  1. Use a vegetable peeler to peel off a thin green layer off the karela.
  2. Cut the karela in thin round shapes.
  3. Add salt to the karela and leave it aside for 15 minutes.
  4. Thoughly wash the salted karela and squeeze out all the liquid from it. (This process takes out the bitterness from it)
  5. Take out the tomatoes from the tin and cut it into smaller pieces.
  6. Heat oil and add Sarso, jeera and curry leaves
  7. After a few seconds add Onion and garlic. Fry this till its light brown and add masala and tumeric.
  8. Add the bittergourd and cook it. If masala, tumeric or garlic starts to burn, add a few spoons of water.
  9. Add the tomatoes and cook for 10 minutes.
  10. Serve with other food.
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