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A classic Hyderabadi curry where tender bitter gourd is simmered in a rich, nutty gravy made from peanuts, sesame, and coconut. The tangy tamarind and sweet jaggery perfectly balance the bitterness, creating a uniquely flavorful dish.
For 4 servings
Prepare the Bitter Gourd
Roast Ingredients for Masala
Fry Onions and Grind the Masala Paste
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A classic Hyderabadi curry where tender bitter gourd is simmered in a rich, nutty gravy made from peanuts, sesame, and coconut. The tangy tamarind and sweet jaggery perfectly balance the bitterness, creating a uniquely flavorful dish.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 347.63 calories per serving with 4.78g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shallow-Fry the Bitter Gourd
Cook the Salan Gravy
Simmer and Finish
Add 4-5 slit baby eggplants (brinjal) along with the bitter gourd for a Mirchi aur Baingan ka Salan style variation. Fry them along with the karela.
Replace peanuts with an equal amount of cashews or almonds for a different nutty flavor and a creamier texture.
For a richer, tangier gravy, whisk 2 tablespoons of plain yogurt into the masala paste after it has cooked and the oil has separated. Cook for another 2-3 minutes before adding water.
Bitter gourd contains active compounds like charantin and polypeptide-p, which have insulin-like properties that help in managing blood glucose levels, making it beneficial for diabetics.
The use of peanuts and sesame seeds provides a good amount of monounsaturated and polyunsaturated fats, which are beneficial for heart health and help in reducing bad cholesterol.
Rich in dietary fiber from bitter gourd, nuts, and seeds, this dish promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
Spices like turmeric, along with ingredients like tamarind and bitter gourd, are packed with antioxidants that help fight free radicals and reduce oxidative stress in the body.
Besides salting, you can soak the deseeded bitter gourd in a solution of water and 1 tablespoon of yogurt or tamarind pulp for 30 minutes before squeezing and frying. This helps neutralize some of the bitterness.
Yes, it is quite healthy. Bitter gourd is renowned for its blood sugar-regulating properties. The gravy contains healthy fats from peanuts and sesame seeds, and the spices offer various anti-inflammatory benefits. It is also high in fiber.
One serving of Karela ka Salan (approximately 210g) contains around 300-350 calories. The calories primarily come from the oil, peanuts, and coconut used in the rich gravy.
Absolutely. You can prepare the masala paste (up to the grinding step) and store it in an airtight container in the refrigerator for up to 3 days. This makes the final cooking process much quicker.
This dish pairs beautifully with soft rotis, naan, or parathas. It also goes very well with plain steamed rice, jeera rice, or as a side dish with Hyderabadi biryani.
While fresh bitter gourd is recommended for the best texture, you can use frozen, pre-cut bitter gourd. Thaw it completely and pat it dry before frying. You can skip the salting process as frozen vegetables are often blanched.