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# Karela Recipe

<img src="https://mintcdn.com/cookbook/YstPoztmut1uUFcP/images/heroes/karela-recipe-bitter-gourd-recipes.webp?fit=max&auto=format&n=YstPoztmut1uUFcP&q=85&s=2822d966f412d8a0bd448a477798cb5f" alt="Karela Recipe" className="rounded-xl" width="900" height="601" data-path="images/heroes/karela-recipe-bitter-gourd-recipes.webp" />

## Karela curry preparation

<Steps>
  <Step>
    firstly, in a pan heat 2 tbsp oil and add 1 tsp cumin, 1 dried red chilli. saute slightly.
  </Step>

  <Step>
    add 1 onion, 1 tsp ginger garlic paste and saute until it changes colour slightly.
  </Step>

  <Step>
    further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt. saute on low flame until the spices turn aromatic.
  </Step>

  <Step>
    now add 2 tomato and saute until it turns soft and mushy.
  </Step>

  <Step>
    further add 1 cup karela skin, 1 tbsp jaggery and mix well.
  </Step>

  <Step>
    add ¼ cup water, cover and cook for 5 minutes or until the skin is cooked well.
  </Step>

  <Step>
    finally, add 2 tbsp coriander and enjoy **karela sabji** with rice or roti.
  </Step>
</Steps>

## Karela juice preparation

<Steps>
  <Step>
    firstly, take 1 cup karela flesh in a tall mixi.
  </Step>

  <Step>
    add 2 tbsp lemon juice, 1 tbsp honey, 2 tbsp coriander, ¼ tsp salt and 1 cup water.
  </Step>

  <Step>
    blend to smooth juice and filter out before serving.
  </Step>

  <Step>
    finally, enjoy healthy and tasty **karela juice recipe**.
  </Step>
</Steps>

## Karela chutney preparation

<Steps>
  <Step>
    firstly, in a pan heat 3 tsp oil, roast 1 tbsp urad dal and 1 tbsp chana dal until it turns golden brown.
  </Step>

  <Step>
    and 2 tbsp karela seeds, few curry leaves, 2 chilli and saute on medium flame.
  </Step>

  <Step>
    saute until the seeds turn crunchy.
  </Step>

  <Step>
    cool completely, and transfer to a blender.
  </Step>

  <Step>
    add 1 cup coconut, 1 tbsp jaggery, ball sized tamarind, 2 tbsp coriander and ½ tsp salt.
  </Step>

  <Step>
    blend to smooth paste adding ½ cup water.
  </Step>

  <Step>
    now prepare the tempering, by heating 3 tsp oil.
  </Step>

  <Step>
    splutter ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves.
  </Step>

  <Step>
    pour the tempering over the chutney and mix well.
  </Step>

  <Step>
    finally, enjoy **karela chutney** with dosa, roti or rice.
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/Oc3GD-YYvkw" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## Notes

* firstly, if you are looking to reduce the bitterness of karela, then soak in 1 tsp salt and squeeze off the juice.

* also, in karela juice, you can replace honey with jaggery for sweetness.

* additionally, adjust the amount of jaggery based on the bitterness of bitter gourd.

* finally, **karela recipes** taste great when bitterness, sweetness and tanginess are balanced.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/karela-recipe-bitter-gourd-recipes/](https://hebbarskitchen.com/karela-recipe-bitter-gourd-recipes/)
</Note>