Introduction:

The first time I tried Karela Masala was during a family visit to my grandmother's house. I remember being hesitant because of the notorious bitterness of karela, but my grandmother assured me that this dish would change my perception forever. And it did. The way she cooked it, with just the right balance of spices and a hint of sweetness, made the bitterness a delightful contrast rather than something to avoid.

Karela Masala has since become a staple in my kitchen. Whenever I make it, I'm reminded of that moment and how a simple, well-cooked dish can completely transform an ingredient. It's more than just food; it's a memory of comfort and tradition passed down through generations.

 

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Ingredients of Karela Masala

• Karela / Bitter Gourd: 5-6 pcs
• Salt: 1 tsp
• Turmeric Powder: 1 tsp
• Water: as required

For Shallow Frying:

• Mustard Oil: 1 tbsp
• Saunf (Fennel Seeds): 1 tsp
• Kalonji (Nigella Seeds): ½ tsp
• Onion (Diced): 2 pcs

For Gravy:

• Mustard Oil: 1 tbsp
• Jeera (Cumin Seeds): 1 tsp
• Onion (Sliced): 3 pcs
• Garlic (Chopped): ½ tbsp
• Ginger (Chopped): 1 tsp
• Green Chili (Chopped): 1 tsp
• Desiccated Coconut: 1 tbsp
• Tomato (Chopped): 2 pcs
• Salt: ½ tsp
• Water: as required

For Finishing Gravy:

• Mustard Oil: 1 tbsp
• Jeera (Cumin Seeds): ½ tsp
• Black Pepper: 5-6 pcs
• Cloves: 4 pcs
• Bay Leaf: 1 pc
• Masala Paste: (Prepared above)
• Turmeric Powder: ½ tsp
• Red Chili Powder: 1 tsp
• Coriander Powder: 1 tsp
• Jeera Powder: ½ tsp
• Water: as required
• Kasoori Methi (Dried Fenugreek Leaves): ½ tsp
• Shallow-Fried Karela & Onion Dices: (Prepared above)
• Coriander (Chopped): 1 tbsp
• Amchur Powder (Dry Mango Powder): ½ tsp
• Fresh Cream: 2 tbsp                                                                                                                                                                                                       

Instructions of Karela Masala

Step 1: Preparing the Karela

• Washing and Cutting:
  Begin by washing the karela thoroughly. Cut them into slices without removing the seeds.

• Soaking in Salt and Turmeric:
  In a bowl, combine salt and turmeric powder with water. Add the karela slices to this mixture, ensuring they are fully submerged. Let the karela soak for about 15-20 minutes. This step helps to reduce the bitterness of the karela.

• Rinsing and Draining:
  After soaking, drain the karela slices and rinse them under running water to remove excess salt and turmeric. Drain them well.

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Step 2: Shallow Frying Karela and Onions

• Shallow Frying Karela:
  Heat mustard oil in a pan. Add the karela slices and shallow fry them until they are golden brown and crispy. Remove them from the pan and set them aside.

• Frying Onion Dices:
  In the same pan, add more mustard oil if needed. Add saunf and kalonji, followed by diced onions. Fry the onions until they are golden brown. Remove and set aside with the fried karela.

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Step 3: Preparing the Gravy

• Sautéing Aromatics:
  In another pan, heat mustard oil. Add jeera and let it splutter. Then, add sliced onions and sauté them until they turn golden brown. Add chopped garlic, ginger, and green chili to the pan, and sauté until the raw smell disappears.

• Cooking the Tomato-Coconut Mixture:
  Add desiccated coconut to the onion mixture and sauté briefly until it releases its aroma. Then, add chopped tomatoes and salt. Cook until the tomatoes soften and the mixture becomes a thick masala paste. Add water as needed to adjust the consistency.

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Step 4: Finishing the Gravy

• Tempering Spices:
  In a clean pan, heat mustard oil. Add jeera, black pepper, cloves, and bay leaf, allowing them to crackle and release their flavors. Stir in the prepared masala paste, along with turmeric powder, red chili powder, coriander powder, and jeera powder. Mix everything well and cook until the oil separates from the masala.

• Combining Karela and Onion:
  Add the shallow-fried karela slices and fried onion dices to the gravy. Mix gently to coat the karela and onions with the masala. Crush kasoori methi between your palms and sprinkle it over the mixture. Add a little water if needed to adjust the consistency, and cook for a few more minutes.

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Step 5: Final Touches

• Garnishing and Serving:
  Just before serving, add chopped coriander, amchur powder, and fresh cream to the gravy. Stir everything together until the cream is well incorporated, giving the dish a rich and creamy texture. Allow the karela masala to simmer for a few minutes, ensuring all the flavors are well blended.

• Serving:
  Serve the Karela Masala hot with roti, paratha, or steamed rice.

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About the Recipe:

After making this recipe countless times, I can confidently say that Karela Masala is a dish that surprises everyone who tries it. The trick lies in preparing the karela properly to reduce its bitterness without losing its unique flavor. The spices used in this recipe complement the karela perfectly, creating a dish that's both flavorful and wholesome.

This recipe is perfect for those who want to explore traditional Indian flavors with a twist. It's not just a dish; it's an experience that challenges the palate in the best possible way. Whether you're a karela lover or skeptic, this Karela Masala might just become one of your favorites.

 

Cooking Tips:

1. Pre-soak the Karela: To reduce the bitterness, soak sliced karela in salted water for at least 20 minutes before cooking. This helps draw out the bitterness while retaining the vegetable's unique flavor.
2. Spice Balance: Ensure the spices are well balanced. The bitterness of karela pairs well with spices like cumin, coriander, and turmeric. A touch of jaggery or sugar can also help balance the flavors.
3. Cook on Low Heat: Slow cooking on low heat allows the karela to absorb the flavors of the spices fully. It also helps in making the karela softer and more palatable.
4. Add Onions and Tomatoes: Adding onions and tomatoes to the masala not only enhances the flavor but also adds a slight sweetness that contrasts beautifully with the bitterness of karela.

 

Pairing Guide:

Karela Masala pairs wonderfully with soft phulkas or hot steamed rice. The subtle bitterness of the karela complements well with the neutral flavors of rice, making it a balanced meal. For a complete experience, serve it alongside a bowl of plain yogurt or a cucumber raita to add a cooling element to the meal. A tangy mango pickle on the side can also elevate the dish, adding another layer of flavor to the meal.

 

Frequently Asked Questions:

1. What is the best way to reduce the bitterness of karela in Karela Masala?
   The best way to reduce bitterness is to soak the sliced karela in salted water for about 20 minutes before cooking. This helps draw out much of the bitterness while still keeping the karela's distinctive flavor.

2. Can I make Karela Masala without onions?
   Yes, you can make Karela Masala without onions. However, onions add a slight sweetness that helps balance the bitterness, so you might want to add a bit of jaggery or sugar if you skip the onions.

3. What are some variations of Karela Masala?
   You can try adding potatoes or peas to the Karela Masala for a different texture and flavor. Some people also like to stuff the karela with the masala and then cook it, which adds an extra layer of flavor.

4. Is Karela Masala healthy?
   Yes, Karela Masala is quite healthy. Karela (bitter gourd) is known for its numerous health benefits, including blood sugar regulation and being rich in vitamins and antioxidants.

5. Can I prepare Karela Masala in advance?
   Yes, Karela Masala can be prepared in advance and stored in the refrigerator for up to 2 days. Reheat it on low heat before serving.

6. What is the best oil to use for Karela Masala?
   Mustard oil is traditionally used in making Karela Masala, as it adds a distinct flavor that complements the bitterness of the karela. However, you can also use sunflower or vegetable oil.

7. Can I freeze Karela Masala?
   While you can freeze Karela Masala, the texture of the karela may change slightly upon reheating. It's best to consume it fresh or refrigerated for short-term storage.

8. What dishes pair well with Karela Masala?
   Karela Masala pairs well with plain steamed rice, roti, or paratha. A side of yogurt or raita complements the dish by adding a cooling contrast to the bitterness.

9. Can I make Karela Masala without tomatoes?
   Yes, you can make Karela Masala without tomatoes. However, tomatoes add a tangy flavor that complements the spices and the bitterness of the karela, so you might want to adjust the seasoning if you skip them.

10. Is Karela Masala suitable for a low-carb diet?
    Yes, Karela Masala is suitable for a low-carb diet. Bitter gourd is low in carbohydrates and calories, making it a great option for those following a low-carb or keto diet.