Sautéed Karela (Bitter Melon) with Bell Peppers

The medicinal properties of Karela (Bitter Melon or Bitter Gourd) are immense! It helps in curing diabetes, skin diseases, asthma, and anemia, and it cleanses the liver and blood.

Karela is a bitter vegetable, especially when eaten by itself. In this recipe, the bitterness of karela is balanced with sweetness of bell peppers, sourness of limes, and a multitude of tastes from the spices.

Sautéed Karela (Bitter Melon) with Bell Peppers

Serves 4
  • 2 cups Karela, cut into bite-sized pieces, hard seeds removed
  • 2 cups Bell Pepper (multicolored), roughly chopped
  • 1/2 Lime, quartered
  • 3 tablespoons Sunflower Oil
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Mustard Seeds
  • 1/4 teaspoon Hing (Asafetida)
  • 1/2 Small Chili, chopped
  • 1/2 teaspoon Turmeric Powder
  • 3 cloves Garlic, chopped
  • 1 1/2 inch Fresh Ginger, peeled and chopped
  • 1/2 cup Cilantro Leaves, chopped
  • 1/2 teaspoon Salt, or to taste
  1. Heat a frying pan on medium and add the oil, cumin seeds, mustard seeds and hing. Stir gently until the seeds start to pop, about 2 minutes.
  2. Add the chili and stir for about 1 minute.
  3. Add the karela, bell peppers, garlic, ginger, lime and cilantro. Mix and add the turmeric and salt.
  4. Mix well. Cover and turn down the heat to low.
  5. Cook until tender, about 25 minutes.

About Larisa Litvin

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