Braised Karela
30 Min

Braised Karela

Bitter melons, whether using the Chinese or the Indian variety are an acquired taste. But when tempered with the right seasonings and spices, they can be absolutely delicious in flavor!
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Cook Time

30 Minutes



Step 1
In a deep frying pan or stockpot, heat the olive oil and pop the cumin seeds. Within seconds, add minced onions, garlic, and the sliced karela.
Step 2
Toss on high heat for 2 to 3 minutes then add turmeric and ginger. Lower the heat, cover the pan or pot and cook for 10 to 12 minutes stirring every 2 to 3 minutes. The karela should be cooked through and soft.
Step 3
Add the jaggery and garam masala and turn the heat off.
Step 4
Serve with a side of plain yogurt.
4 tablespoons olive oil
1 teaspoon cumin seeds
1 cup minced onion
1 tablespoon minced garlic
4 to 5 bitter melons, sliced into wheels (roughly 3/4 pound total)
1 teaspoon ground turmeric
1 teaspoon ginger purée/ground ginger
2 tablespoons chopped jaggery
1 teaspoon garam masala
Plain whole milk yogurt for serving

Notes & Variations

  • Replace the jaggery with coconut sugar, cane sugar, or raw sugar.
30 Min

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