Karela Sabzi (Pakistani Bitter Melon Recipe)
This Pakistani karela sabzi is how I like to serve bitter melon with warm rotis. I pan-fry the slices until golden, then cook them with thinly sliced onions, peeled tomatoes, and roasted spices. A little lemon juice at the end brightens the masala, and fresh cilantro and sliced shishito peppers go on just before serving.
If you’ve cooked karela before and found it too bitter, the prep makes a difference. I scrape out the white pith and give the slices several short soaks in fresh salt water. While they soak, I slice the onion and prep the tomatoes.
What Is Karela Sabzi?
Karela is bitter melon, also called bitter gourd. In this sabzi, the vegetable is sliced and cooked in an onion and tomato masala. Cumin seeds, roasted cumin powder, and roasted coriander powder give it an earthy flavor, while cayenne adds heat.
How I Reduce the Bitterness in Karela
- Scrape out the pith. After peeling and splitting the karela, use a spoon to scoop out the seeds and scrape away the white layer inside.
- Use fresh salted water for each soak. Slice the karela about ¼ inch thick and soak it for 15 minutes at a time, using about ½ tablespoon of salt in fresh water for each soak. Drain and rinse between soaks, then rinse thoroughly after the last one.
- Squeeze and towel-dry the slices. Removing excess water helps the karela turn golden in the skillet before the onions go in.
Cooking Tips
Let the karela get golden before adding the onions. Once the onions soften, stir in the peeled tomatoes and spices and cover the skillet. The tomatoes are ready when they’ve broken down enough to coat the slices. Add the lemon juice at the end, then finish with cilantro and sliced shishito peppers.
What to Serve With Karela Sabzi
Serve the sabzi hot with warm roti or chapati to scoop up the tomato masala. For a fuller dinner, pair it with my simple tadka daal and plain basmati rice.
Karela Sabzi Recipe
Karela Sabzi
Pakistani bitter melon pan-fried until golden and cooked with onions, tomatoes, and roasted spices. Finished with lemon juice, cilantro, and sliced shishito peppers.
4
servings30
minutes40
minutesIngredients
1 lb karela (bitter melon)
1 large onion, thinly sliced
3 medium tomatoes, peeled and chopped
3 tbsp oil
1/4 tsp salt, for cooking (to taste)
1/2 tbsp salt per soak (four soaks total)
1 tsp cumin seeds
1/2 tsp turmeric
3/4 tsp cayenne powder
1 tsp roasted cumin powder
1 tsp roasted coriander powder
1/2 tsp garam masala
1 tsp lemon juice
Fresh cilantro, for garnish
Sliced shishito peppers, for garnish
Directions
- Peel the karela and slit each one lengthwise. Scoop out the seeds and scrape away the white pith. Cut the karela into ¼-inch slices.
- Stir about ½ tablespoon of salt into enough fresh water to cover the sliced karela. Soak for 15 minutes, then drain and rinse. Repeat three more times, using fresh water and about ½ tablespoon of salt each time.
- After the final soak, rinse the karela thoroughly under running water to wash away excess salt. Squeeze out as much water as possible, then spread the slices on a clean kitchen towel to absorb any remaining moisture.
- Heat the oil in a skillet. Add the karela and fry for 5–7 minutes, stirring occasionally, until golden. Add the sliced onion and continue frying until softened.
- Stir in the tomatoes, cumin seeds, turmeric, cayenne, roasted cumin, roasted coriander, and garam masala. Cover and cook over medium heat until the tomatoes break down and coat the karela. Taste before adding cooking salt, since the karela can hold on to salt from the soaks if it wasn’t rinsed well. Add up to ¼ teaspoon, a little at a time, only if needed.
- Stir in the lemon juice and garnish with fresh cilantro and sliced shishito peppers. Serve hot with warm rotis.
Recipe notes. The prep time includes four 15-minute soaks. Yield and prep and cook times are estimates. Use about ½ tablespoon of salt in fresh water for each soak. Karela can hold on to excess salt if it isn’t rinsed thoroughly, so taste the sabzi before adding any cooking salt. Add up to ¼ teaspoon only if needed.
If you make this karela sabzi, let me know how you served it in the comments. I’d love to see your plate if you tag me @flavoredbyfatima.
