• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Learn
  • Subscribe

MyGoodFoodWorld

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Learn
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Learn
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×

    Home » Vegetables and Greens

    Published: Dec 31, 2021 · Modified: Jun 5, 2022 by Padma Kumar, 4 Comments

    Bitter Melon Recipe - Vegan Curry

    Jump to Recipe Print Recipe

    Before you say "Oh no! not this!" I urge you to try this bitter melon recipe. This simple recipe will get your taste buds tingling!

    In this vegan curry, the bitterness of the vegetable is tamed and beautifully balanced with the sweet, sour and spices to make it such a delicious side dish that you can enjoy with roti or rice.

    Also known as karela (in Hindi) and kakarakaya (in Telugu), bitter melon is respected in Ayurveda, the ancient science of healing and wellbeing for its medicinal and healing properties.

    What I love about this karela curry recipe is that it is not fancy, not dainty either!

    What is that one vegetable that you used to hate as a kid and now have learnt to enjoy it? Do let me know in the comments below. Would love to hear about your experience.

    Jump to Sections:
    • Ingredients for bitter melon recipe
    • About bitter melon
      • How to cook bitter gourd to remove its bitterness?
    • How to make this recipe
    • Serving suggestions
    • Pro Tips and Notes
    • Why you will love this bitter gourd recipe
    • About this recipe
    • Recipe FAQs
    • Other recipes that you will love
    • Recipe Card

    Ingredients for bitter melon recipe

    bitter gourd curry ingredients

    Bitter Melon (Gourd): I use the dark green variety. Look for ones that are tender, firm and with no yellow spots on them. Yellow spots indicate that they are not young and tender. Bitter gourds are available in most Indian/ Asian greengrocers.

    Jaggery: If you do not already know, jaggery is unrefined, natural cane sugar. It adds a lovely caramelly flavor to the dish....mmm, yum! You can get jaggery in Indian/Asian supermarkets in the form of blocks, cubes or ready powdered. If you do not have jaggery, you may use soft, brown sugar instead.

    Tamarind Extract: The bitter gourd recipes that hail from South India most commonly use tamarind as the souring agent that helps balance the natural bitterness of the vegetable. In North India, dry mango powder (amchur) is most commonly used as the souring agent.

    I make tamarind extract at home. It is easy! Here is a video of how I make it.

    Making tamarind extract at home

    Or read this post about how to make tamarind paste.

    Chickpea Flour (Besan): This helps to bind the juices.

    Ground Red Chilli - I use mild and bright colored Kashmiri red chilli powder. You may use paprika.

    Asafetida - Powdered asafetida that is most commonly found in shops has gluten (plain flour) in it. There are some brands that sell gluten-free asafetida - look for those.

    Curry Leaves - You may use fresh leaves (available in most Indian greengrocers) or the dried variety (available in most health and wellness stores).

    Please check the recipe card below for the exact measurements of all the ingredients.

    About bitter melon

    bitter gourd
    Bitter Gourd
    Bitter melon varieties.
    Bitter Melon

    Bitter melon or bitter gourd as it is also called belongs to the gourd family and is closely related to courgettes, cucumbers and squash - difficult to relate to that right, considering how bitter it is?!

    This bumpy, lumpy, odd looking veggie has been hugely respected for its medicinal properties long before it became an ingredient in recipes! Bitter squash, karela, balsam pear and goya are some os the names this vegetable is know as in various parts of the world.

    How to cook bitter gourd to remove its bitterness?

    All the steps that I have explained in this recipe i.e boiling the gourd pieces in salted water with tamarind, adding jaggery, the spices and the chickpea flour help in reducing the bitterness.

    Here are few other ways to reduce the bitterness of the gourd (not for this recipe, though)

    - Sprinkle some salt over the chopped gourd pieces and let them sit for 10 minutes. Rinse in water and then squeeze out the water.

    - Chop the gourd and soak in buttermilk for 10 minutes. Drain, rinse and squeeze out the water.

    - Combine and cook with other sweet tasting vegetables such as carrots, potatoes and butternut squash.

    How to make this recipe

    Now that we have all the ingredients, let us go to the kitchen and make this easy, delicious side dish, shall we?

    STEP 1: Start by prepping the bitter gourd. We are using 3 tender and firm (weighing approximately 200g) gourds. Wash and cut each gourd into rounds - about ½ cm thick. Do note that we are not peeling the skin nor are we discarding the pith.

    chopped rounds of bitter melon

    STEP 2: In a saucepan, bring 300 ml of water to boil. Add the salt, turmeric and tamarind extract.Add the chopped gourds. Cook till the vegetable is soft, but not fully cooked. This will take take 5-7 minutes.

    karela pieces boiling in water

    Once cooked, drain (discard the water) and keep aside.

    boiled karela pieces

    STEP 3: Now let's make the curry. Heat oil in a heavy-bottomed frying pan on medium high heat. Add the chickpea lentils. When the lentils start turning brown, add the rest of the spices - mustard seeds, red chilli, asafoetida and curry leaves. Wait till the mustard seeds begin to splutter.

    STEP 4: Add the bitter gourd pieces (that we had boiled and drained), the jaggery and ground red chilli. Stir. Almost immediately you will notice that the jaggery begins to melt and caramelize. Reduce the heat from medium-high to medium-low. Let the jaggery melt completely and coat the vegetable. This step will take 3-4 minutes. Bear in mind that the heat should be medium-low.

    Note: The syrup that is made by melting jaggery and the moisture from the gourd pieces, should be sufficient to fully cook the gourd. If at this point you find that the dish is dry and the spices are sticking to the bottom of the pan, add 1-2 tablespoons of water.

    STEP 5: Now sprinkle the chickpea flour evenly over the gourd. Mix gently. Cook for another 2-3 minutes on low heat. Turn off the heat and serve.

    Note: The flour will help bind the syrup, juices and the spices and coat the gourd evenly, giving the curry a lovely, thick texture.

    Serving suggestions

    At home, I like to serve this kakarakaya curry (kakarakaya = bitter gourd in Telugu language) with hot rice, ghee, dal and this easy raita recipe.

    This curry tastes good with flatbread as well - soft chapatis, plain paratha. Pair it with this delicious wheat free roti and mung bean curry to make a sumptuous gluten free meal.

    Pro Tips and Notes

    • Cut the gourd in even size, approximately ½ cm thick. Cutting them too thin will turn them into mush and ruin the texture of the dish.
    • Do not cover the pan when boiling the gourd pieces. This is to avoid overcooking. We want the gourd to be cooked and hold their shape. They will finish cooking in the pan with the spices.
    • Begin by keeping the heat at medium-high. This will help fry the spices to a golden brown and evenly.
    • After adding the jaggery, turn the heat down to medium-low. This is help avoid burning the jaggery.

    Why you will love this bitter gourd recipe

    I find sweet, sour and spicy dishes such as this one and this pumpkin and vegetable stew so rich in depth and flavour. They hit so many notes at the same time and create a perfect harmony in my palate!

    These are the reasons why you will love this recipe:

    The dish looks so attractive.

    The bitterness of the gourd is beautifully balanced with the sweet, sour and mild spices.

    This recipe is a great way to give this intriguing, under-appreciated, yet healthy vegetable to your child.

    Your toddler will enjoy holding the bitter gourd rounds and eat independently.

    The textures and flavours of this dish will be a challenge that your child may enjoy.

    The recipe is easy to make and tastes delicious!

    This dish is vegan, gluten free and grain free.

    About this recipe

    This is a traditional recipe from the state of Andhra Pradesh, India. This dish has been handed down to me my by mum who learnt it from her mother-in-law who had it passed down to her. My grandfather an Ayurvedic Practitioner, loved this recipe. He was a big advocate of including kakarakaya (bitter melon in my home language, Telugu) in our daily diet because of its health benefits. Growing up, I must admit that I did not like this vegetable at all! But of all the bitter melon recipes out there, this is my most favorite!

    Recipe FAQs

    Is bitter melon healthy?

    This vegetable from the tropics is said to lower blood sugar levels, cleanse / improve blood and have cancer fighting properties. The vegetable is naturally low in calories and high in Vitamins C and A. 

    What is the best way to eat bitter melon?

    Naturally this vegetable is bitter. The best way to eat bitter melon is to cook it with spices and balance its bitterness with sweet and sour as I have done in this recipe.

    What other spices go well with bitter gourd?

    Spices such as garam masala, coriander powder, pomegranate powder (anardana) and dry mango powder (amchur) will all go well with bitter gourd. All of these spices will help tame the bitter taste.

    Other recipes that you will love

    Here are some more curry recipes:

    • potatoes and peas curry
      Aloo Matar - Potatoes and Peas in Tomato Gravy (with Video)
    • grilled aubergine curry
      Baingan Bhartha (Chargrilled eggplant curry)
    • Beetroot Raitha
      Beetroot Raitha
    • Bhindi /Okra Masala
    • Bitter melon curry in a white bowl with spices around it.
      Bitter Melon Recipe - Vegan Curry
    • Bottle gourd recipe served in a white plate with mustard and other spices.
      Bottle Gourd Recipe

    I hope that you enjoy making this delicious bitter melon recipe as much as I have enjoyed sharing it with you. If you have made it, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma

    Recipe Card

    Bitter melon curry in a white bowl with spices around it.

    Bitter Melon Recipe - Vegan Curry

    Padma Kumar
    This recipe is sweet, sour and so delicious that you will fall in love with this otherwise under-appreciated vegetable. The bitterness of the gourd is beautifully balanced with the tamarind and jaggery (unrefined sugar).
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Side Dish
    Cuisine Indian
    Servings 3
    Calories 175 kcal

    Equipment

    • 1 sauce pan
    • 1 sieve
    • 1 frying pan
    • 1 spatula

    Ingredients
      

    • 3 tender bitter melon (200 grams, approximately)
    • 1 and ¼ cups water
    • ½ teaspoon salt
    • ½ teaspoon turmeric
    • 3 tablespoons tamarind extract
    • 2 teaspoons neutral oil
    • 1 teaspoon chickpea lentils (chana dal)
    • ½ teaspoon brown mustard seeds
    • 1 dried red chilli
    • ¼ teaspoon powdered asafetida (look for gluten free option)
    • 4-5 curry leaves
    • 3 tablespoons powdered jaggery
    • 1 teaspoon ground red chilli (or paprika)
    • 1 teaspoon chickpea flour (besan)

    Instructions
     

    Prep the bitter melon

    • Wash and cut the bitter melon into rounds - about ½ cm thick.
      With the skin and the pith.
    • Place a saucepan on medium heat. Add the water, salt, turmeric and tamarind extract to the pan. Bring to boil. Now add the chopped melon. Cook till soft, but not fully cooked.
      Drain and keep aside.
      This step will take take 5-7 minutes.
      3 tender bitter melon, 1 and ¼ cups water, ½ teaspoon salt, ½ teaspoon turmeric, 3 tablespoons tamarind extract

    Now let us make the curry

    • Place a frying pan on medium high heat. Add oil and chickpea lentils. Fry till the lentils start to turn brown. Add the rest of the spices - mustard seeds, red chilli, asafoetida and curry leaves. Toss them around the the oil till the mustard seeds begin to splutter.
      2 teaspoons neutral oil, 1 teaspoon chickpea lentils (chana dal), ½ teaspoon brown mustard seeds, 1 dried red chilli, ¼ teaspoon powdered asafetida, 4-5 curry leaves
    • Add the boiled and drained bitter melon pieces, jaggery and ground red chilli. Stir. The jaggery will begin to melt almost immediately. Reduce the heat from medium-high to medium-low. Let the jaggery melt completely, caramelize and coat the gourd pieces. This step will take 3-4 minutes.
      If, at this point, you find that there isn't enough moisture and the spices are sticking to the bottom of the pan, add 1 or 2 tablespoons of water.
      3 tablespoons powdered jaggery, 1 teaspoon ground red chilli
    • Now sprinkle the chickpea flour evenly. Mix gently. Cook for another 2-3 minutes on low heat. Turn off the heat and serve.
      The flour will help bind the syrup, juices and the spices together. You will know that the curry is done when the gravy is thick, glossy and coating the vegetable evenly, giving the curry a lovely texture.
      1 teaspoon chickpea flour (besan)

    Notes

    1. Jaggery: Jaggery is unrefined, natural cane sugar. If you do not have jaggery, you may use dark brown sugar or muscovado instead.
    2. Asafoetida - Powdered asafoetida that is most commonly has gluten (plain flour) mixed in it. There are some brands that sell gluten-free asafoetida. 
    3. Chopping the vegetable: Make sure they are neither too thick nor too thin. Cut them approximately ½ cm thick.
     
    Note: Nutrition information is automatically calculated using generic ingredients in a database and so this is just an estimate.

    Nutrition

    Calories: 175kcalCarbohydrates: 30.4gProtein: 1.6gFat: 3.5gSaturated Fat: 0.4gTrans Fat: 0gCholesterol: 0mgSodium: 21mgPotassium: 88mgFiber: 2.6gSugar: 7.8gCalcium: 149mgIron: 2mg
    Keyword bitter gourd, bitter melon, jaggery, karela, tamarind
    Tried this recipe? Do share with us!Mention @mygoodfoodworld or tag #mygoodfoodworld
    « Bottle Gourd Recipe
    Hearty Marinara Sauce »

    Reader Interactions

    Comments

    1. Devaki says

      June 15, 2022 at 11:15 pm

      5 stars
      Such a unique recipe!

      Reply
      • Padma Kumar says

        June 16, 2022 at 2:08 pm

        Indeed it is! Thank you so much.

        Reply
    2. Ravi says

      February 22, 2022 at 8:04 pm

      Love this recipe

      Reply
      • mygoodfoodworld says

        February 22, 2022 at 8:06 pm

        Thank you so much Ravi. Glad that you like it.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Search for a dish or ingredient

    Padma Kumar profile pic for mygoodfoodworld.

    Hi, I'm Padma! I am a passionate cook and can cook through any mood! My cooking is all about simple, healthy meals made with fresh ingredients and with a lot of love. As a mum of two lovely girls and an early childhood educator, I deeply care about raising healthy eaters.

    More about me →

    Popular

    • Hearty Marinara Sauce
    • Spiced vegan cous cous salad
    • Zucchini Boats Vegetarian Recipe with Paneer {Gluten Free, Grain Free}
    • Vegan Tortillas with Herbs and Spices

    Featured on

    One Pot Meals

    • Turmeric Sweet Potato Black Pepper Soup {Gluten Free, Nut Free}
    • Teriyaki Noodles Recipe
    • One-Pot Spicy Pasta Recipe
    • Aromatic Vegetable Pilaf |Kid friendly Veg Pulao

    HUNGRY FOR MORE?

    Here is a free eCookbook with 10 recipes that you will love! 

    Sign up to our newsletter to receive the eCookbook and be the first to read recipes that are published. 

    You can unsubscribe anytime. For more details, review our Privacy Policy.


    Thank you!

    Please check your inbox for a mail from us. 

    You need to confirm your email address. If you cannot find our mail in your inbox, do check your spam box - it may have landed there! 

    You can find MyGoodFoodWorld on Instagram and Facebook as well!


    .

    Collection of spices that are a representation of the flavors of MyGoodFoodWorld kitchen.

    Footer

    Connect with me on Social Media

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Subscribe! for emails and recipes

    Contact

    • About Me
    • Learn

    Copyright © 2022 MyGoodFoodWorld

    Accept Cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    .
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT