Masala Karela / Spiced Bittergourd

Masala Karela / Spiced Bittergourd is a delicious dish made by cooking the bitter bitter gourd or karela with a spiced masala made using roasted chickpea flour, peanut, sesame seeds, spices. The spices hides the bitter taste of karela and enhances the flavor. Masala karela is served with roti, dal or kadhi , or aamras , or rice for a complete meal. This no onion, no garlic , vegan dish is popularly served in many Gujarati restaurants and in the wedding lunch or dinner.

Course festivalfood, gluten free, lunch, Main Dish, roz ka khana, vegan

Cuisine Gujarati, Indian

Keyword bittergourd, bittermelon, chickpeaflour, glutenfree, karela, lunch, main dish, masala, peanut, sesame seeds, spiced, vegan, vegetables

Prep Time 15 minutes

Cook Time 20 minutes

Servings people

Calories 321kcal

Equipment

mixing bowl
spoon
knife
heavy bottom wok or pan
lid
spatula

Ingredients

for masala

1/2 cup chickpea flour besan
3 tbsp peanut sing, groundnut
1 tbsp sesame seeds til
3 tsp sugar
1.5 tsp garam masala
1.5 tsp coriander cumin powder dhania jeera powder
1/2 tsp turmeric haldi
3 tsp red chili powder
2 tsp amchur dry mango powder
3 tbsp oil
salt as per taste

bitter gourd stir fry

500 g bitter gourd washed
2 tbsp oil
1/4 tsp asafoetida hing
1/2 tsp turmeric haldi
1 tsp sesame seeds
salt to taste

Instructions

For masala

In a pan roast the chickpea flour on low heat for 7-8 minutes or till aromatic.
In a mixture jar add peanuts and sesame seeds.
Crush them together coarsely.
In a mixing plate add roasted chickpea flour, crushed peanuts, sesame seeds, asafoetida, turmeric, red chili powder, coriander cumin powder, garam masala, dry mango powder (amchur), sugar. Add salt and oil.
Mix well. (This mixture can be freezed for three months or refrigerated for a month. You can hence make it in a big batch and store). The masala is ready to use. You can add ginger garlic paste and onion to the masala if you want but the masala has to be freezed without ginger garlic and onion.

Bitter gourd stir fry

Wash and pat dry the bitter gourd (karela). (Wash the bitter gourd properly since we will be using the skin too).
Cut the bitter gourd horizontally and remove big seeds if any.
Slice the bitter gourd as shown.
Heat oil in a heavy bottom wok or pan. Add asafoetida, sesamae seeds and turmeric powder. Saute. ( I prefer less oil and had added less but you can add a little extra oil if needed).
Add the sliced bitter gourd and salt. Mix well.
Cover and cook the bitter gourd on medium heat for 8-9 minutes or till they soften.
Now add the prepared masala. Mix well.
Add some salt if needed. Cover and cook for 2-3 minutes stirring in between.
The masala karela are ready to serve. Add some chopped coriander if you like. Since i did not have coriander, I had not added it.
Remove masala karela in the serving bowl. Sprinkle some sesame seeds and serve with rotis or parathas and dal or kadhi or aamras for a complete meal.

Nutrition