This Karela Sabzi or Bitter Gourd Curry is a popular curry recipe from India made with a base of onions and spices. It is also known as Karela nu Shaak in Gujarat.

karela sabzi served in a small ceramic bowl. - 1
  • Ingredients for Karele Ki Sabzi
  • How to make Karela Sabzi
  • Tips
  • Serving suggestions for Karela Onion Sabzi
  • Storage
  • Other sabzi recipes

The vegetable, karela or bitter gourd, is known to have a strong bitter taste in its raw form. When cooked, it retains some of that bitterness but there are techniques to reduce it.

You can stuff bitter gourd to make bharwan karela or pair it with potatoes to make karela aloo .

This particular dry sabji is made with onions as the sweetness of the onion reduces bitterness of the karela. The addition of Indian spices also help with the flavours.

This particular karela recipe was made by my Grandma in India. She didn’t add green chilies, garlic or ginger and kept the recipe pretty basic.

You can also make it with potato to make Karela Aloo Sabji or Karela Bateta Nu Shaak as well.

It is a healthy curry packed with nutrients and you can increase the overall nutritional benefit if pairing Karela sabji with jowar roti.

Homely Indian sabzi recipes like Ringan Palita , Kobi Bateta Nu Shaak , Ringan Valor nu Shaak or Tindora Nu Shaak are often made in our kitchen.

Ingredients for Karele Ki Sabzi

Full ingredients with measurements are available in the recipe card below at the end of this post

Bitter Melon or bitter gourd known as Karela – you can mostly find it in asian grocery stores. This sabzi can be made using frozen karela too.

Onion – I’ve used a brown onion, but red onion works fine too.

Oil I am using light olive oil for this recipe, some like to use mustard oil.

Hing – optional

Cumin seeds – optional

Spice powders red chili powder, turmeric powder, coriander powder, garam masala.

Jaggery or Sugar – this helps to also cut through the bitterness.

Lemon juice or amchur powder known as dry mango powder. Alternatively use tamarind paste.

Salt to taste

Coriander leaves to garnish

Four Raw karela or bitter gourd on a table for best karela sabji. - 2

How to make Karela Sabzi

Full printable recipe in recipe card below.

Scrape the skin of karelas using vegetable peeler or knife. If you wish to, you can also peel the skin properly.

Wash under running water.

Cut bitter squash in to small pieces.

Heat oil in a heavy bottom kadai, add the cumin seeds then sauté the onion about 4-5 minutes on medium heat or till golden brown.

Onion slices in hot oil in a pan to cook karela sabzi. - 3 sauteed onion slices in a pan. - 4 raw bitter melon slices added to the sauteed onion in a pan for karela sabzi recipe. - 5 Indian spice powders added to the dry bitter gourd curry in the pan. - 6

Now add bitter gourd slices and mix well.

Add chilli powder, turmeric powder, garam masala and ground cumin and coriander along with little salt.

Stir well and cover the kadai/pan with a lid. You may add very little water (1-2 tablespoon) to create steam before covering the pan.

Cook bitter gourd fry about 10-12 minutes on a slow flame.

In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery and lemon juice.

Mix well and cook 1-2 minutes more on low heat.

a pan is covered with a lid for how to cook karela sabzi. - 7 Sugar and lemon juice added to the bitter melon stir fry in the pan. - 8 A bowl of karela nu shaak placed on the table with a serving spoon. - 9

Tips

To reduce bitter taste of the karela, add teaspoon salt in a bowl of cold water. Soak sliced bitter gourd in salted water for 10-12 minutes. Discard the salt water, then use the karela as normal in the recipe. You may need to reduce the amount of salt you add later.

Frozen karela do not required thawing prior stir fry/cooking.

Serving suggestions for Karela Onion Sabzi

In Gujarati homes, dry karela sabzi is served as a side dish with Gujarati dal , Jeera rice and Indian flatbreads.

We typically pair rotli with this bitter gourd sabzi for an everyday meal. It is also great as part of a Gujarati Thali .

Storage

Store leftovers in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove or in the microwave.

I do not recommend freezing this recipe as thawing will alter the texture of the karela.

bitter gourd curry served in a small bowl with a lemon wedge on the side. - 10

Other sabzi recipes

Bhindi Bhaji

Zucchini Curry

Cabbage Curry

Suva Bhaji (Indian Dill Leaves Curry)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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karela sabzi or karela nu shaak bowl placed on a piece of jute. - 11

Karela Sabzi (Bitter Gourd Curry)

Equipment

  • 1 Frying pan or kadai

Ingredients

  • 5 medium Karela bitter gourd
  • 1 large Onion
  • 4 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • ¼ teaspoon Hing optional
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Tumeric
  • 2 teaspoon Coriander powder and cumin powder (dhana jeera powder)
  • ½ teaspoon Garam masala
  • Salt to taste
  • 2 tablespoon Sugar or Jaggery
  • 1 tablespoon Lemon juice or dry mango powder
  • 2 tablespoon Coriander optional

Instructions

  • Scrape the skin of karelas using vegetable peeler or knife. If you wish to, you can also peel the skin.
  • Wash under running water.
  • Cut bitter squash in to small pieces.
  • Heat oil in a heavy bottom kadai, add the cumin seeds and hing, then sauté the onion about 4-5 minutes on medium heat or till golden brown.
  • Now add bitter gourd slices or chopped karela and mix well.
  • Add chilli powder, turmeric powder, garam masala and ground cumin and coriander along with little salt.
  • Stir well and cover the kadai/pan with a lid. You may add very little water (1-2 tablespoon) to create steam before covering the pan.
  • Cook bitter gourd fry about 10-12 minutes on a slow flame.
  • In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery/sugar and lemon juice.
  • Mix well and cook 1-2 minutes more on low heat.
  • Sprinkle coriander leaves and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note:- This post was originally posted in January 7th 2011 but I have updated the post since with helpful content. The recipe remains the same.

karela sabzi or karela nu shaak bowl placed on a piece of jute. - 12

Karela Sabzi (Bitter Gourd Curry)

Equipment

  • 1 Frying pan or kadai

Ingredients

  • 5 medium Karela bitter gourd
  • 1 large Onion
  • 4 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • ¼ teaspoon Hing optional
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Tumeric
  • 2 teaspoon Coriander powder and cumin powder (dhana jeera powder)
  • ½ teaspoon Garam masala
  • Salt to taste
  • 2 tablespoon Sugar or Jaggery
  • 1 tablespoon Lemon juice or dry mango powder
  • 2 tablespoon Coriander optional

Instructions

  • Scrape the skin of karelas using vegetable peeler or knife. If you wish to, you can also peel the skin.
  • Wash under running water.
  • Cut bitter squash in to small pieces.
  • Heat oil in a heavy bottom kadai, add the cumin seeds and hing, then sauté the onion about 4-5 minutes on medium heat or till golden brown.
  • Now add bitter gourd slices or chopped karela and mix well.
  • Add chilli powder, turmeric powder, garam masala and ground cumin and coriander along with little salt.
  • Stir well and cover the kadai/pan with a lid. You may add very little water (1-2 tablespoon) to create steam before covering the pan.
  • Cook bitter gourd fry about 10-12 minutes on a slow flame.
  • In between stir and make sure vegetables do not stick to the base and burn. When sabji is ready add jaggery/sugar and lemon juice.
  • Mix well and cook 1-2 minutes more on low heat.
  • Sprinkle coriander leaves and serve hot.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

This creamy and luxurious vegan rice pudding is made with coconut milk and is gluten-free. I love to top my vegan coconut rice pudding with fresh fruit for a delicious dessert but you can customise it to suit the season!

vegan coconut rice pudding with coconut milk topped with fresh strawberries and blueberries. - 13
  • Coconut Milk Rice Pudding Recipe Ingredients
  • Method
  • Toppings
  • Storage
  • Other Vegan Desserts

This dairy-free rice pudding is just as creamy as the regular milk version. This vegan version uses full-fat coconut milk and only a couple more main ingredients.

Other rice pudding recipes we love are this Rice Kheer .

This creamy vegan rice pudding recipe combines the tropical twist of coconut milk resulting in the best vegan rice pudding recipes you’ve ever tasted.

To prepare this delightful dessert, start by simmering rice in a mix of coconut milk and vegan milk on the stovetop over low heat.

The magic happens as the rice soaks up the goodness of coconut flavor, creating a luscious and creamy coconut rice pudding.

Lucky for those with a sweet tooth, different types of sugar all work – brown sugar, cane sugar, agave nectar, or even chocolate chips to enhance the sweetness.

Other coconut recipes you might like are 3 ingredient coconut truffles , coconut syrup and mango coconut pancakes .

Two small jars of coconut rice pudding placed on a wooden board. - 14

Coconut Milk Rice Pudding Recipe Ingredients

Main ingredients are easily available in your local grocery store.

Rice – I used pudding rice known as short-grain rice for this recipe as they are more starchy.

Coconut milk – full fat tinned coconut milk is best but light coconut milk can be used too. We like to use coconut milk in this Coconut Milk Coffee too.

Non-dairy milk – I used almond milk as you will need extra liquid to cook the pudding but any dairy-free milk can work here such as soy milk, oat milk, almond milk or cashew milk.

Sugar – To sweeten up this pudding I have used regular vegan granulated white sugar. You can use coconut sugar, maple syrup, agave syrup, coconut nectar or brown rice syrup. If not vegan, use honey. All of these options will work well for this recipe too. Vegan condensed milk works too.

Flavor – vanilla extract or vanilla bean paste.

Coconut – I have added lightly toasted coconut flakes in to the rice pudding and garnish it, but you can toast it darker or totally leave it.

Coconut Milk Rice Pudding Recipe Ingredients in small bowls. - 15

Method

Lightly dry toast coconut flakes in a frying pan, until light pink. Remove and set a side for later use.

Take a heavy bottom pan, rinse it with clean water to prevent the milk burning and sticking.

Pour coconut milk and almond milk in a pan, bring it to a gentle boil on medium heat.

Add the rice and vanilla and mix well.

Let it boil for 5-7 minutes uncovered, then lowered down the heat and let it simmer for 18-20 minutes or until the rice is cooked and the pudding becomes thick.

Keep checking and stirring every few minutes so it doesn’t stick to the pan.

coconut milk and almond milk added to the pan to make coconut rice pudding recipe. - 16 vanilla added to the vegan rice pudding in the pan. - 17 rice added to the vegan rice pudding with coconut milk in the pan. - 18

Add sugar or whichever sweetener you are using.

Mix well, cook another 5-7 minutes, at this time do not cook rice pudding covered and stir almost constantly.

Now add toasted coconut, if using then turn off the heat.

Let the pudding sit for a while, at this stage, it will go very creamy.

If you want to serve warm, serve after five to ten minutes, top it up with the berries, and remaining toasted coconut.

sugar added to the coconut rice pudding vegan in a saucepan. - 19 lightly toasted coconut flakes added to the coconut milk rice pudding. - 20 coconut rice pudding cooling down in the pan. - 21 coconut rice pudding with coconut milk served in a glass jar and topped with fresh berries. - 22

Toppings

Feel free to customize the dessert with your favorite toppings, like golden raisins or strawberry sauce.

Mango or pineapple pieces will work wonders with coconut flavour.

You can also try swirling in chocolate chips, and your favorite chopped nuts – I think hazelnuts would go great in chocolate rice pudding!

Storage

Store leftover coconut rice pudding in an airtight container. Once it cools to room temperature, place in the fridge and eat within 2 days. It can be served warm or chilled.

two jars filled with creamy vegan coconut rice pudding on the white wooden board. - 23

Other Vegan Desserts

Basque Cheesecake

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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Two small jars of coconut rice pudding placed on a wooden board. - 24

Coconut Rice Pudding with Coconut Milk (Vegan)

Equipment

  • 1 pan

Ingredients

  • 1 can coconut milk full fat (400ml)
  • 1 ½ cup non-dairy milk almond milk
  • ½ cup rice
  • ⅓ cup sugar
  • 3 tablespoon coconut flakes lightly toasted
  • 1 teaspoon vanilla extract

Topping

  • 1 cup berries

Instructions

  • Lightly dry toast coconut flakes in a frying pan, until light pink. Remove and set a side for later use.
  • Take a heavy bottom pan, rinse it with clean water to prevent the milk burning and sticking.
  • Pour coconut milk and almond milk in a pan, bring it to a gentle boil on medium heat.
  • Add the rice and vanilla and mix well.
  • Let it boil for 5-7 minutes uncovered, then lowered down the heat and let it simmer for 18-20 minutes or until the rice is cooked and the pudding becomes thick.
  • Keep checking and stirring every few minutes so it doesn’t stick to the pan.
  • Add sugar or whichever sweetener you are using.
  • Mix well, cook another 5-7 minutes, at this time do not cook rice pudding covered and stir almost constantly.
  • Now add toasted coconut, if using then turn off the heat.
  • Let the pudding sit for a while, at this stage, it will go very creamy.
  • If you want to serve warm, serve after five to ten minutes, top it up with the berries, and remaining toasted coconut.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note:- This post was originally posted on 2nd May 2019 but I have updated the post since with helpful content. The recipe remains the same.