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3 from 5 votes

Khatta Meetha Karela ,Sweet and sour Bitter Gourd

Tangy Bittergourd in gravy
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: khatta meetha karela, Uttar Pradesh Cuisine
Servings: 4 people
Author: anjanaskc


  • 350 gm Bitter Gourd / Karela
  • 2.5 tbsp Jaggary / Gud *
  • 2.5 tbsp Tamarind / Imli pulp
  • 1 tbsp Red Chili Powder/ Laal Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Fennel Seeds / Saunf
  • 1 tsp Salt / Namak
  • 3 tbsp Mustard Oil / Sarso ka tel


  • Wash and cube bitter gourd into small pieces.(you can peel the bitter gourd if you wish,but  personally I don’t like to peel the bitter gourd)

  • Apply 1 t.s salt into the pieces and keep covered for at least one hour.then wash well with enough water to remove the bitterness.squeeze extra water from the pieces.

  • Heat oil in a pan add fennel seeds,when they start crackling add  turmeric and bitter gourd pieces and fry for a minute.

  • Add salt,mix and cover with a lid and cook on slow flame till done.keep stirring in between.

  • When done or cooked perfectly ,add chili powder, jaggery,tamarind pulp and 4 tbs of water ,mix well

  • Cover and cook for 5 more minutes on slow heat till oil start separating from the masala and gravy become little thick(it should not be too watery)Note-You can also add some cubed potato into this curry.

  • erving suggestions-serve with bread ,roti,or daal chawal.


Note-You can also add some cubed potato into this curry.