Karela sabzi (bitter gourd stir-fry)

You'll need

• 2 medium karela (bitter gourd), thinly sliced, seeds removed
• 1 tsp salt, for drawing out bitterness
• 2 tbsp oil
• 1 onion, thinly sliced
• ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp amchur (dry mango powder)
• Salt to taste

Method

1. Toss the sliced karela with the 1 tsp salt and leave for 20 minutes, then squeeze out the liquid and rinse briefly.
2. Warm the oil and fry the karela on medium heat for 10–12 minutes until it crisps and browns at the edges.
3. Add the onion and cook until golden, then stir in the turmeric, coriander powder and amchur.
4. Cook another 3–4 minutes, adjust salt, and serve.

Why this dish

Bitter gourd is one of the more recognisable vegetables in Indian kitchens for exactly this flavour profile, and the salting-and-squeezing step is the traditional way to make the bitterness pleasant rather than overwhelming.

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Often chosen by people browsing

A vegetable people browsing this list recognise immediately and often choose.