Karela or Bitter Gourd is not one of my personal favourite, but when you cook this bitter vegetable with spicy mustard sauce I have to admit this tastes quite tasty and yummy. This is one of the traditional recipe of Bengal where they cook bitter gourd with mustard paste and serve with steamed rice. It smells great and the sweet, sour and spicy flavour of the dish is undoubtedly mouth-watering. This is a super easy and time-saving recipe which you can try for your lunch.
Image : Achari Karela
- Preparation Time : 5 minutes
- Cooking Time : 15 minutes
- Total Time : 20 minutes
- Serve For : 2
- Karela or Bitter Gourd (2 medium size) /cut into rings
- Mustard Oil (3 tbsp)
- Paanch Phoron or Five Spice (1/4 tsp)
- Whole Green Chilli (2)
- Mustard Paste (2 1/2 tbsp)
- Kasundi Mustard Sauce (1 tbsp)
- Red Chilli Powder (1/2 tsp)
- Turmeric Powder (1/2 tsp)
- Salt (to taste)
- Sugar (1/2 tsp)
- Wash the bitter gourds well and cut into 1/4″ thick rings.
- In a kadai or pan add mustard oil. When the oil is heated, add paanch phoron and whole green chilli, wait for them to splutter.
- Now add the bitter gourd pieced into oil and fry them on high flame for 3-4 minutes.
- Then add turmeric powder, red chilli powder and salt, stir and fry on medium to high flame for 10 minutes or until the bitter gourds are fried properly and become a little bit crispy.
- When done, add mustard paste and kasundi mustard sauce into the pan and coat the fried bitter grounds very well.
- Lastly add sugar, stir and cook for 2 minutes and switch off the flame.
Add paanch phoron and green chilli into oil
Add bitter gourd pieces and fry
Add turmeric powder
Add red chilli powder
Fry until cooked properly
Add mustard paste
Add kasundi mustard sauce
- Do not cook more than 3-4 minutes after adding the mustard paste.
- Serve hot with steamed rice or roti.