July10,2025
Karela is slit, deseeded, and stuffed with a spicy mix of onions, amchur, fennel seeds, and masalas—then pan-fried until golden. The bitterness is beautifully mellowed.
Thinly sliced bitter gourd is tossed in salt and turmeric, deep-fried till crispy, and seasoned with chaat masala. Addictive and perfect with dal-chawal or as a tea-time snack.
Sautéed karela rings tossed with roasted gram flour and spices make a crunchy, protein-packed side dish with a nutty bite.
A stir-fried North Indian classic where onions caramelize alongside karela slices, reducing bitterness and enhancing sweetness.
Finely grated karela is kneaded into a spiced whole wheat dough and rolled into theplas—bitter, spicy, and utterly satisfying with yogurt or pickle.
A comforting dry curry with potatoes and karela cooked with turmeric, coriander powder, and hing—this humble dish pairs perfectly with rotis.
Roasted karela blended with tamarind, garlic, curry leaves, and chilies into a tangy, spicy chutney. A bold accompaniment for idlis or rice.
A lip-smacking instant pickle made by marinating karela slices in mustard oil, spices, and vinegar. Keeps well and tastes better over time.