Khatta-Meetha Karela(Sour N' Sweet Bitter Gourd) – a delicious recipe with karela, tamarind pulp, salt, coriander powder, saunf, oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash bittergourd.
2
Scrape it nicely.
3
Make a long slit in the center.
4
Apply salt in the slit.
5
Remove seeds of the bittergourd.
6
Now add the stuffing.
7
Stuffing-------------.
8
Put tamarind pulp in a bowl.
9
Add 2 tsp salt, corriander and chilli powders and saunf powder.
10
Mix well.
11
Fill the bittergourd with this stuffing.
12
Heat oil in a pan.
13
Add cumin seeds and hing.
14
Allow to crackle.
15
Add bittergourd.
16
Cook on all sides on low heat.
17
Remove from heat once cooked.
18
Add water.
19
Cover with a lid.
20
Occasionally stir.
21
Cook on low flame for 15-20 minutes.
22
Uncover.
23
Add gur.
24
Mix well so as to let it melt.
25
Garnish with cilantro.
26
Serve hot with rotis.
69
kcal
Calories
8
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 kg karela (bittergourd), 2 -3 tablespoons tamarind pulp, 2 teaspoons salt, 3 -4 teaspoons coriander powder (I use 3tsp), and more.
Yes, Khatta-Meetha Karela(Sour N' Sweet Bitter Gourd) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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