Karela Sabji – without onion

Karela or bitter gourd is bitter in taste but good for health. It doesn’t taste bitter if cooked well. It has lots of health benefits, like people with diabetes take karela or bitter gourd juice. It’s full of antioxidants that help to boost metabolism of body.

Many people don’t like karela because of its bitter taste. I used to hate karela when I was a kid and my mom used to add extra onions and potatoes in karela to make spicy onion potato karela with little taste of karela. I used to eat only potatoes and onions, but now I like karela with dal in lunch or in breakfast with paratha.

People find it hard to make karela, like marinating, then filling, tying, frying and then cooking again. But I like to make it simple, the way my mom used to make, without filling, binding, frying etc. Only difference from my mom’s recipe that I am sharing here is no onion and no potatoes today. I will share her recipe with potatoes and onions soon.

I don’t peel the karela, peel is cooked in masala along with slices. Wash karela properly so there are no germs or pesticides on the peel.

Let’s see ingredients and method to make karela sabji without onion.

Ingredients for Karela Sabji without Onion

• Karela/bitter gourd 4 pieces, medium size
• Salt 1 tsp for karela, plus to taste
• Mustard oil or any oil 2-3 tbsp
• Cumin seeds 1 tsp
• Hing/asafoetida 1 pinch
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tbsp
• Amchur/dry mango powder 1/2 tsp (optional)

Method to Make Karela Sabji without Onion

Preparing karela

• Wash karela properly and rub the skin with your hands or a soft brush. Wipe with a clean cloth.
• Cut both ends and cut karela in thin round slices, about 1/4 inch thick. Thin slices cook faster and get nice crisp edges.
• Remove seeds if they are big and hard. Small soft seeds can stay.
• Add 1 tsp salt and mix well. Keep aside for 15-20 minutes, karela will leave water.
• Squeeze karela slices gently with hands to take out the water and bitter juice. Don’t wash them after this.

Cooking karela

• Heat oil in a kadhai or wide pan, add cumin seeds and hing and let cumin crackle.
• Add squeezed karela and mix well. Cook on medium flame for 4-5 minutes, stirring in between.
• Add turmeric, red chilli powder and coriander powder and mix so all slices get coated with masala.
• Add salt very little, karela already has salt. Taste at the end and add more if needed.
• Cover and cook on low flame for 12-15 minutes, stirring every 3-4 minutes so it won’t stick at bottom. If it sticks, sprinkle 1-2 tbsp water.
• Remove the lid and cook for 3-5 minutes more on medium flame, till karela becomes soft and little crisp from edges and masala is dry.
• Add amchur if using, mix and switch off the flame.
• Serve hot with roti/paratha, or with dal and rice.

Notes

• Salting and squeezing takes out most of the bitterness. For less bitter karela keep it for 30 minutes.
• Don’t add water while cooking, extra water makes karela soggy and sabji will not be dry.
• Cook it well. Undercooked karela tastes more bitter.
• Choose small to medium, light green karela. They are less bitter and have softer seeds.

If you like simple sabji, check out moong dal wadi ki sabji and more side dish recipes on vegflavors.