A simple, crispy, and savory North Indian stir-fry that transforms bitter gourd into a delicious side dish. The key is salting the karela to reduce bitterness, then pan-frying it with onions and spices until lightly caramelized and crisp.
Prep45 min
Cook20 min
Soak30 min
Servings4
Serving size: 1 cup
162cal
3gprotein
15gcarbs
Ingredients
500 g Bitter Gourd (About 4-5 medium-sized, also known as Karela)
1 tbsp Salt (For treating the bitter gourd)
2 medium Onion (Thinly sliced)
3 tbsp Mustard Oil (Can be substituted with vegetable oil)
1 tsp Cumin Seeds
1 tsp Fennel Seeds (Optional, for a subtle sweet aroma)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
A comforting and classic North Indian lentil dish. Creamy yellow lentils are cooked until tender and then topped with a fragrant tempering of spices sizzled in ghee. Perfect with steamed rice or roti.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Crispy Karela Fry with aromatic Dal Tadka and rotis – a fiber-rich, gut-friendly meal with a kick!
This punjabi dish is perfect for lunch. With 614.95 calories and 21.189999999999998g of protein per serving, it's a high-fiber option for your meal plan.
11gfat
1 tsp Cumin Powder
1 tsp Amchur Powder (Dry mango powder)
1 tsp Sugar (Optional, to balance bitterness)
Instructions
1
Prepare the Bitter Gourd
Wash the bitter gourds thoroughly. Lightly scrape the rough, bumpy skin with a peeler or the back of a knife; do not peel completely.
Trim the ends and slice the gourds into thin, 1/4-inch thick rounds.
If the seeds are large and tough, use a small spoon or your thumb to scoop them out and discard.
2
Reduce Bitterness (Crucial Step)
Place the sliced bitter gourd in a large bowl. Add 1 tablespoon of salt and toss well to coat every piece.
Set aside for 30 minutes. The salt will draw out the bitter juices, which will collect at the bottom of the bowl.
After 30 minutes, take handfuls of the salted slices and squeeze them firmly between your palms to wring out as much liquid as possible. Discard the bitter liquid.
Optional: For a less bitter taste, you can give the squeezed slices a quick rinse under cold water and squeeze them dry again.
3
Sauté Aromatics and Onions
Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium heat until it's slightly smoking, then reduce the heat. This step is important for mustard oil to remove its pungency.
Add the cumin seeds and optional fennel seeds. Let them sizzle for about 30 seconds until fragrant.
Add the thinly sliced onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown. Proper browning adds a natural sweetness that balances the dish.
4
Cook the Bitter Gourd
Add the squeezed bitter gourd slices to the pan with the onions.
Mix well and spread them in a single layer as much as possible. Cook uncovered for 8-10 minutes, stirring every few minutes.
Continue cooking until the bitter gourd is tender and starts to get crispy and browned at the edges.
5
Add Spices and Finish
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder.
Stir gently to coat everything evenly with the spices and cook for 2 minutes, allowing the raw aroma of the spices to dissipate.
Sprinkle the amchur powder, sugar (if using), and 0.75 teaspoon of salt. Mix well and cook for one final minute.
Taste and adjust seasoning if necessary. Serve hot with roti, paratha, or as a side with dal and rice.
4
Serving size: 1 cup
240cal
11gprotein
34gcarbs
8gfat
Ingredients
1 cup Toor Dal (rinsed and soaked for 30 minutes)
3 cup Water (for pressure cooking, plus more as needed)
0.5 tsp Turmeric Powder
1 tsp Salt (or to taste)
2 tbsp Ghee (divided)
1 tsp Cumin Seeds
0.5 tsp Mustard Seeds
1 medium Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (slit lengthwise)
1 medium Tomato (finely chopped)
0.25 tsp Hing (asafoetida)
2 pcs Dried Red Chili (whole)
0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tsp Lemon Juice (optional, for a tangy finish)
Instructions
1
Pressure Cook the Dal
Rinse the toor dal thoroughly under cold running water until the water runs clear. Drain.
Place the rinsed dal in a pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 tsp of salt.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. This extra time helps the dal become even creamier.
Once the pressure has subsided, open the cooker and whisk the dal gently until it reaches a smooth, consistent texture. If it's too thick, add a little hot water to reach your desired consistency.
2
Prepare the Masala Base
Heat 1 tbsp of ghee in a separate pan or kadai over medium heat.
Add 1/2 tsp of cumin seeds and let them sizzle.
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and the remaining 1/2 tsp of salt. Cook for 4-5 minutes, stirring occasionally, until the tomatoes break down and the mixture becomes pulpy.
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
Pour this onion-tomato masala into the cooked dal. Add the garam masala, stir well, and let it simmer on low heat for 5 minutes for the flavors to meld.
3
Prepare the Final Tempering (Tadka)
In a small tadka pan or small skillet, heat the remaining 1 tbsp of ghee over medium heat until hot.
Add the mustard seeds and the remaining 1/2 tsp of cumin seeds. Allow them to crackle and splutter, which should take about 30 seconds.
Add the whole dried red chilies and hing (asafoetida). Sauté for just 10-15 seconds, being careful not to burn them.
Turn off the heat completely. Immediately add the Kashmiri red chili powder to the hot ghee and give it a quick swirl. This prevents the powder from burning and turning bitter.
4
Combine and Serve
Immediately pour the sizzling hot tempering over the simmering dal. You should hear a satisfying sizzle as the tadka hits the dal.
Stir gently to incorporate the tempering. Stir in the optional lemon juice if using.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
