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karela kachri
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Karela kachri Subzi / Bitter Gourd Stir Fry

karela kachri-sliced bitter gourd stir fried with Indian spices
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: lunch recipe, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: bittergourd, karela, karela ki kachri, KARELA KI SABZI
Servings: 6 people
Author: Anjana Chaturvedi


  • 400 gms Bitter Gourd / Karela
  • 1.5 tbsp Mango Powder / Amchoor Powder
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 1 tbsp Fennel Seeds / Saunf
  • 1.5 tbsp Fennel powder/ Pisi Saunf
  • 1 tbsp Coriander Powder / Dhaniya Powder
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Sugar / Chini
  • To Taste Salt / Namak
  • 4.5 tbsp Mustard Oil / Sarson ka tel *


  • Wash , peel and slice bitter gourds in medium thick pieces.(roundels or batons)Add 2 tsp salt in the slices,mix and keep covered for 1/2 hour.Wash them well with water and then squeeze well.(removing the karela skin is optional)
  • If the bitter gourds are too bitter then you can boil them for 5 minutes in water with little salt and sugar added.

  • Heat oil in a heavy bottom pan ,then add whole fennel seeds.When fennel seeds become golden then add turmeric powder and karela pieces

  • Saute for a minute and then add salt and grated raw mango,mix well.Cover and cook on low heat till done.

  • Keep stirring in between,so it will cook properly and will not stick and burn at the bottom.When done add all the spices and mix well.

  • Cook for approx.2 minutes on low heat with out covering the pan, stir 2-3 times in between.Add 1 tbsp of oil if needed to make the slices crisp.
  • Cook for approx.2 minutes on low heat with out covering the pan,stir 2-3 times in between.Serve hot or cold.

  • Serve hot or cold.
  • Serving suggestions-best served with daal and rice or any Indian bread.


  • may substitute mustard oil with any cooking oil of your choice .
  • *can use grated raw mango instead of using mango powder.