Karela Masala & Gud (BitterGourd)



Preparation Time: 10 Minutes

Cooking Time: 20 Minutes


Karela (Bitter Gourd) 250 gms – washed in salt water, deseeded and cut into small pieces (refer pics)

Coriander Powder – 2 tsp

Turmeric Powder – 1 pinch

Red Chilly Powder – 1/2 tsp

Roasted Coriander Powder – 1 tsp

Green Chillies – 2-3 slit from the centre

Salt to taste

Vegetable Oil – 3 tbsp

Gud ( Jaggery ) – 2 tbsp grated

Coriander Leaves- Washed and chopped – 2 tbsp


1) Take oil in a non stick kadai and heat it

2) Add the karela to it along with coriander powder, turmeric, salt, red chilly powder, green chillies and roasted cumin powder

3) Stir and cover the lid to the vessel. Let it cook on slow fire by stirring it continuously

4) After about 15 minutes remove the lid and add grated jaggery and let it cook without the lid

5) Karela is ready to have. Garnish it with coriander leaves


1) The Jaggery helps in normalising the bitter taste the karela has

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