Karathe Phodi

Name: Karathe Phodi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g bitter gourd (thinly sliced into rounds, seeds removed if mature); 1 tbsp tamarind paste; 3 tbsp rice flour; 1 tsp red chili powder; 1 pinch turmeric powder; 1 pinch asafoetida; 0.5 tsp salt; 1 tsp jaggery (grated); 2 tbsp oil

RATING

4.2/5(28)

TASTE SCORE

6/10

Thin slices of bitter gourd are coated with a spiced rice flour mix and pan-fried until crisp at the edges. This coastal Karnataka side balances bitterness with tamarind, chili, and a light crunchy crust.

PREP

20m

COOK

20m

SERVES

1 KATORI

124 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gbitter gourd · thinly sliced into rounds, seeds removed if mature1 tbsptamarind paste3 tbsprice flour1 tspred chili powder1 pinchturmeric powder1 pinchasafoetida½ tspsalt1 tspjaggery · grated2 tbspoil

NUTRITION · PER SERVING

124

CALORIES · 1 KATORI

Protein2g · 6%

Carbs14g · 45%

Fat8g · 58%

Fiber4g

Sugar4g

Saturated fat1g

Cholesterol0mg

Sodium299mg

Potassium440mg

Phosphorus53mg

How we calculate →

METHOD · 5 STEPS

prep · ~8 min
Slice the bitter gourd.
1.Wash the bitter gourd well and trim the ends.
2.Slice into thin rounds for even cooking.
3.Remove hard seeds if the bitter gourd is mature.
mix · ~5 min
Coat the slices with the spice mix.
1.Place the sliced bitter gourd in a wide bowl.
2.Add tamarind paste, rice flour, red chili powder, turmeric powder, asafoetida, salt, and jaggery.
3.Mix well with your hands until the slices are lightly and evenly coated.
TIPKeep the coating light. Too much rice flour makes the slices cakey instead of crisp.
rest · ~10 min
Rest the coated slices for 10 minutes.
TIPThis short rest helps the bitter gourd release a little moisture so the masala clings better.
fry · ~15 min
Pan-fry the karathe phodi.
1.Heat oil in a wide pan over medium heat.
2.Spread the coated bitter gourd slices in a single layer.
3.Cook until the bottom turns crisp and browned, then flip gently.
4.Fry both sides until the slices are cooked through and crisp at the edges.
TIPCook in batches if needed. Crowding the pan traps steam and softens the slices.
serve
Serve hot as a side dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the bitter gourd very evenly so all the rounds crisp at the same rate in the pan.
2
If the karela is very mature, remove the hard seeds and thick pith or the texture stays chewy.
3
After mixing, the slices should look lightly dusty, not heavily battered; excess rice flour turns the crust pasty.
4
Use a wide skillet and keep the slices in a single layer so they fry instead of steaming.
5
Flip only after the underside has browned well; early stirring can pull the masala coating off.
6
Serve immediately after frying for the best contrast between crisp edges and the tender center.
7
Leftovers can be reheated in a tawa or air fryer to bring back some crispness; avoid microwaving.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Shallow-fry in a well-seasoned nonstick pan with less oil, turning carefully; good if you want a lighter version with similar flavor.

air fryer

Air-fryer

Arrange the coated slices in one layer and air-fry until browned and crisp, shaking once; useful when making a bigger batch with less hands-on frying.

extra spicy