Why must mustard oil be heated until smoking?

Heating mustard oil until it smokes breaks down its harsh allyl isothiocyanate compounds, making it milder and more aromatic for cooking.

Can I make this dish in advance?

Yes, it tastes even better the next day as the flavors meld; reheat gently with a splash of water to loosen the gravy.

Is it necessary to use poppy seeds?

Poppy seeds add a creamy body to the paste, but you can substitute with raw peanuts or sesame seeds for a different nutty flavor.

How do I prevent the mustard paste from tasting bitter?

Grind the mustard seeds very finely and do not overcook the paste; sauté on low heat just until the raw smell disappears.

Can I skip salting the karela if I enjoy bitterness?

Skipping salt will leave the karela intensely bitter; if you prefer a milder dish, always salt and squeeze as directed.

Home / Recipes / bengali / Karela Basar

bengaliMediumveganvegetariangluten freedairy free

Karela Basar

RATING

4.4/5(65)

TASTE SCORE

6/10

Thinly sliced bitter gourd simmered in a robust Bengali mustard-poppy seed paste with a touch of sweetness to balance the bitterness. A traditional niramish (no-onion, no-garlic) dish that celebrates bold, earthy flavors, best enjoyed with steamed rice for a comforting home-style lunch.

PREP

20m

COOK

30m

SERVES

1 KATORI

97 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gkarela · bitter gourd, firm and green, thinly sliced into rounds1 tspsalt · for sprinkling on karela to reduce bitterness2 tbspmustard oil1.5 tspmustard seeds · black mustard seeds1.5 tsppoppy seeds · white poppy seeds2 pcsgreen chili · slit lengthwise¾ cupwater · for cooking1 pinchturmeric powder½ tspsugar

NUTRITION · PER SERVING

CALORIES · 1 KATORI

Protein2g · 8%

Carbs6g · 25%

Fat8g · 74%

Fiber4g

Sugar2g

Saturated fat0g

Cholesterol0mg

Sodium589mg

Potassium395mg

Phosphorus58mg

How we calculate →

METHOD · 5 STEPS

prep · ~15 min
Salt the bitter gourd to draw out bitterness.
1.Wash the karela well and pat dry. Trim the heads and thinly slice into even rounds (do not peel).
2.Transfer the sliced karela to a mixing bowl and sprinkle with 1 tsp salt.
3.Massage the salt into the slices and let them rest for 15 minutes.
4.After resting, squeeze the karela slices firmly by the handful to press out the dark, bitter juices. Rinse once with water and squeeze out excess moisture.
TIPSqueeze hard — the more bitter juice you remove now, the mellower the final dish will taste.
prep · ~10 min
Make the mustard-poppy seed paste.
1.Soak the poppy seeds in 2 tablespoons of warm water for 10 minutes.
2.Grind the mustard seeds and soaked poppy seeds together with 2 to 3 tablespoons of water into a smooth, thick paste. Keep aside.
TIPGrind the mustard seeds very fine, otherwise the paste can taste gritty on the tongue.
fry · ~10 min
Fry the karela slices until golden.
1.Heat mustard oil in a frying pan over medium heat until it reaches its smoking point, then reduce the heat.
2.Add the squeezed karela slices and fry, stirring occasionally, until they turn golden brown and slightly crisp around the edges (8-10 minutes).
3.Remove the fried karela from the pan and set aside on a plate.
simmer · ~15 min
Simmer the karela in the mustard-poppy seed gravy.
1.In the same pan, add the mustard-poppy seed paste, turmeric powder, and slit green chilies.
2.Keep the heat on low and sauté the paste gently for 2-3 minutes until the raw aroma disappears and the oil starts to separate.
3.Return the fried karela to the pan. Add 0.75 cup water, 0.5 tsp salt, and sugar.
4.Stir everything together, cover the pan, and let it simmer on low heat for 12-15 minutes until the water is absorbed and the karela is tender but still holds its shape.
TIPCook on low heat with the lid on — this lets the karela absorb the pungent mustard flavor without burning the paste.
garnish
Finish and serve.
Stir once to mix, drizzle a few drops of raw mustard oil on top for extra aroma if you like, and serve hot.

PRO TIPS

What to keep in mind.

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

1
Squeeze the salted karela firmly to remove as much bitter juice as possible for a balanced final dish.
2
Grind the mustard and poppy seeds into a very smooth paste to avoid any gritty texture in the gravy.
3
Always heat mustard oil until it smokes, then reduce the heat before adding karela to mellow its pungency.
4
Fry the karela slices until golden and slightly crisp so they hold their shape during simmering.
5
Cook the mustard-poppy seed paste on low heat until oil separates to deepen the flavor without burning.
6
Let the dish rest for 5 minutes after cooking to allow the flavors to meld before serving with rice.

RECIPE VARIATIONS