Scientific Recipe of Healthy and tasty karela (bitter gourd)

Hi friends I know by just seeing the name of bitter gourd maximum of us refrain from eating that vegetable. Actually maximum of us consider karela or bitter gourd as a vegetable and oftenly in india it is cooked the way vegetables are cooked. But actually for surprise it is not a vegetable but actually a fruit. So it can be eaten raw as well but may be due to its bitter taste it is often cooked and processed to make it palatable. Many health conscious people even prefer drinking drinking freshly prepared bitter gourd juice.

Here, I am disclosing a very easy and yet tasty and healthy karela recipe:

Generally to reduce the bitterness of bitter gourd  people cut bitter gourd and marinade it with lots of salt and wash it away. But due to this malpractice lots of essential nutrients goes in vain so,  the bitter gourd becomes palatable but also it is devoid of nutrients for which we essentially need to eat it. Here I’m going to give you a recipe by which nutrients are not washed away and also it does not taste very bitter. The recipe goes the following way-


Karela - half kg.

Onion – 2 medium size

Garlic – 12- 15 pods

Ginger – ½ inch

Green chilly – 2-3

Red chilly powder  –  1 tsp.

Jeera powder – ½ tsp

Turmeric powder – ½ tsp

Chaat masala – ½ tsp

Oil - 4 tsp.

Asafoetida (hing) – 1 pinch

Besan (gram flour)  - 1 cup

Coriander leaves – ¼ bunch

Salt as per taste

Sugar (optional)  –  ½ - 1 tsp.


  1. First wash the bitter gourd and slit it to remove any hard seeds inside it. Soft seeds can be kept for this recipe as even seeds have medicinal property. Then chop it into small pieces and keep aside.
  2. Make a paste of ginger chilly and garlic and keep aside.
  3. Take a vessel and put  oil in it once oil is heated add hing to it and then add chopped onion to it and fry till it  is slightly  pinkish brown ( don’t make it dark brown as less fried onion acts as a natural sweetener  to vegetable and comparatively vegetables taste more sweeter as compare to other wise)
  4.  Add ginger garlic chilli paste to it and then add chopped karela , salt to it and allow it to cook.
  5. Cover the vessel with a water filled lid (as doing such prevents easily charring of vegetables due to less oil and also help in cooking vegetables fast).
  6. When It is almost cooked add turmeric, red chilly powder , jeera powder , sugar (optional)to it.
  7. And then slowly add little by little besan to it and continuously keep on stirring it ( otherwise it may form lump). then add chaat masala  and coriander leaves to it and remove it  mix it for a while and serve.

Nutritional information about karela: It contains vitamin A, B, C, D Magnesium, iron calcium sodium, potassium , folic acid and many more trace elements.

Health benefits of eating karela:

It is anti-helminthic ( kills worms) , purify your blood thus helps in many kind of skin disorders, liver disease , kidney stones , diabetes , obesity , high cholesterol , anti-oxidant , free radical scavenger , anti-carcinogenic , anti-bacterial ,  controls  dyscariasis, controls blood pressure and many more.

Special precaution:

  1. pregnant females should not eat karela more as due to its some content it may lead to abortion but it does not mean she should not eat it at all as it contains folic acid which prevents neural tube formation once in a while eating karela will really help her.
  2. Seeds are at times little toxic if taken in more quantity and may led to vomiting and loose motion especially in children.

Side effect: directly eating / drinking lots of karela may lead to hypo glycaemia.

So, what are you waiting for go ahead and include this karela oftenly in your diet raw for or the way I have told you in todays recipe. Except try to avoid recipes of karela in which lots of oil is used or to remove its bitterness it is washed with salt water so that it remais healthy food for you.

Enjoy your health. Food Is thy medicine .

Prevention is better than cure.