Karela Palya
Bitter gourd is imbued with a unique taste. Here is an innovative recipe that will be liked by all.
Chef Gautam Mehrishi Karela Palya Recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • 7 to 8 bitter gourd
  • 1½ tsp turmeric powder
  • 3 to 4 tbsp mustard oil
  • 2 tsp sambar masala
  • 1 tbsp mustard seeds
  • 1 tbsp split black gram
  • 1½ tsp tamarind paste
  • 2 to 3 tbsp oil
  • 5 to 6 dry red chillies
  • 2 tbsp brown sugar
  • 11 to 12 curry leaves
  • salt
  • water
  • Split black gram roasted

HOW TO PREPARE KARELA PALYA

  1. 1

    Peel the skin of the bitter gourds into a bowl.
  2. 2

    Add a pinch of salt to it and mix with turmeric powder.
  3. 3

    Split the bitter gourds into two and remove the seeds.
  4. 4

    Keep the split seedless gourds in another bowl.
  5. 5

    Pour a little mustard oil and marinate with some sambar masala.
  6. 6

    Leave it for five to six minutes.
  7. 7

    Heat a little mustard oil in a pan.
  8. 8

    Add mustard seeds and split black gram into the oil.
  9. 9

    When the black gram becomes crunchy, add the bitter gourd skin.
  10. 10

    Add a little tamarind paste into this which will neutralise the bitterness.
  11. 11

    Mix it with water.
  12. 12

    Add a little brown sugar.
  13. 13

    Cook it for a few minutes to make the proper filling.
  14. 14

    Fill the sambar masala marinated bitter gourds with this mix.
  15. 15

    Add a little oil into the same pan.
  16. 16

    Saute red chillies curry leaves and a little sambar masala.
  17. 17

    Add a little oil into the same pan.
  18. 18

    Saute red chillies curry leaves and a little sambar masala.
  19. 19

    Place the filled bitter gourds in this masala.
  20. 20

    Pour a little water.
  21. 21

    Cook it on a low flame for 12 to 14 minutes.
  22. 22

    Once cooked well, transfer it to a serving dish with roasted split black gram.
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About Chef

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Gautam Mehrishi

Chef

Chef Gautam Mehrishi loves biking through the Himalayas, giving a twist to Indian food and a fragrant pot of desi ghee, not necessarily in that order! His grandpa was his earliest fan who urged him to follow his passion and cook professionally, and he�s never looked back!

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