Karela Bhindi Tarları
Karela Bhindi tarkari was a staple vegetable dish in our house, cooked frequently along with other favorites like saag bhatmas curry, egg potato curry, and aloo cauliflower curry.
However, I admit that I didn’t like karela as a child due to its bitter taste, but I gradually began to enjoy it.
Whether you’re a vegetarian or vegan or simply looking for more recipes, this curry is a must-try.
Here is my simple and easy karela bhindi / bitter gourd okra curry recipe in Nepali style.
Ingredients
Okra and bitter gourd are the main ingredients. In Nepal, we call it “bhindi” and “karela.”
Onion, tomato, ginger, garlic and green chili.
Spices: Turmeric powder, cumin powder, coriander powder, kashmiri red chili powder, and cumin seeds.
Seasoning: Salt to taste, toasted and powdered sesame powder (you can use either black or white sesame), and lemon juice.
Oil: Olive oil or any vegetable oil.
Instructions
- Wash the bitter gourds and okra thoroughly. Gently scrape the bitter gourd seeds off using a spoon.
- Remove the ends and cut them into thin slices. Keep them aside.
- Heat the cooking oil in a pan over medium heat.
- Add the cumin seeds and allow them to splutter.
- Add the chopped green chili to the pan and sauté for a minute. Next, add the chopped onion and cook until it becomes soft.
- Add the sliced bitter gourds to the pan. Stir well and saute for 5 minutes until soft.
Note: Sprinkle salt over bitter gourd slices 10 minutes before cooking. Rinse them afterward to reduce bitterness.
- Add all seasonings (turmeric powder, kashmiri red chili powder, coriander powder, cumin powder, ginger, and garlic.
- Mix everything and cook for 2-3 minutes.
- Then, add chopped okra to the pan. Combine everything well and saute for 5 minutes on medium heat.
- Then add diced tomatoes.
- Cook them until they become mushy.
- Next, add powdered sesame seeds. Mix everything and add water to the pan.
- Let it simmer for 10 minutes on low heat, covered. Remember to stir occasionally to prevent the vegetables from sticking to the pan. Cook until the vegetables are tender.
- Once cooked, add salt and lemon juice to taste. Combine everything well.
- Finally, serve with your favorite carbs (quinoa, rice, roti, or couscous).
Serving & Storage
Pair the curry with steamed rice or roti, a tomato pickle, or a spicy cucumber salad for a complete meal.
Also, if you have leftover curry, let it cool to room temperature before storing it. It can be stored in the refrigerator for 2-3 days.
Other Curry Recipes
Here are some other vegetable curry recipes you might like:
Frequently Asked Questions
1. Can you eat bitter gourd and okra together?
Yes, you can eat bitter gourd and okra together. There are many ways to combine them in dishes to create an interesting flavor combination. Together, they make a nutritious meal and complement each other well.
2. Can you eat curry with bitter gourd?
Yes, you can eat curry with bitter gourd. Bitter gourd is often used in curries in many cuisines, particularly in Southeast Asia. The bitterness of the gourd adds a distinct flavor to the curry, creating a delicious and flavorful combination.
3. How do you take the bitterness out of bitter gourd curry?
There are three main techniques to reduce the bitterness in bitter gourd curry.
- Firstly, slice the bitter gourd, sprinkle salt, and let it sit for 10-15 minutes to draw out the bitter compounds. Rinse it before cooking.
- Secondly, balance the bitterness by adding freshly squeezed lemon juice.
- Lastly, sauté the bitter gourd with spices like turmeric, cumin, or coriander to mask the bitterness and enhance the overall flavor. The bitterness will still be present, but these techniques will reduce its intensity.
Equipment
Ingredients
Vegetables
- 10 okra(Bhindi) ( 10-12 medium-sized okra)
- 3 bitter gourd (2-3 medium-sized bitter gourds)
- ⅓ cup chopped onion
- ⅓ cup chopped tomato
- 2 small sized green chili
Spices
- ½ tsp cumin seeds
- ½ tsp kashmiri red chili powder
- ½ tsp ground turmeric
- 1 tsp Ground cumin
- ½ tsp Ground coriander
Seasoning
- salt (As per taste)
- 6 tbsp roasted and powdered brown sesame seeds
- 1½ tbsp lemon juice
- 1 tsp minced ginger
- 1 tsp minced garlic
Oil
- 1½ tbsp oil (Any vegetable oil of your choice)
Water
- 1 cup water
Instructions
- Add the cooking oil to a pan over medium heat.1½ tbsp oil
- Add cumin seeds. Allow them to splutter.½ tsp cumin seeds
- Add the chopped green chili to the pan and sauté for a min.2 small sized green chili
- Next, add the chopped onion and cook until it becomes soft.⅓ cup chopped onion
- Add the sliced bitter gourds to the pan. Stir well and cook it for the next 5 minutes until soft.3 bitter gourd (2-3 medium-sized bitter gourds)
- Add all seasonings (turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, ginger, and garlic. Mix everything and cook for 2-3 minutes.½ tsp kashmiri red chili powder, ½ tsp ground turmeric, 1 tsp Ground cumin, ½ tsp Ground coriander, 1 tsp minced ginger, 1 tsp minced garlic
- Then add okra to the pan. Combine everything well and saute for 5 minutes on medium heat.10 okra(Bhindi) ( 10-12 medium-sized okra)
- Then add diced tomatoes and cook them until it becomes mushy.⅓ cup chopped tomato
- Next, add powdered sesame seeds.6 tbsp roasted and powdered brown sesame seeds , 1 cup water
- Mix everything and add water to the pan. Let it simmer for 10 minutes on low heat covered.
- Let it simmer for 10 minutes on low heat with the lid on. Remember to stir occasionally to prevent sticking to the pan. Cook until the vegetables are tender.
- Once cooked, add salt to taste and lemon juice. Combine everything well and serve with your favorite carbs(rice or roti.)salt, 1½ tbsp lemon juice
Video
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
𝙳𝚒𝚜𝚌𝚕𝚊𝚒𝚖𝚎𝚛: 𝚃𝚑𝚎 𝚛𝚎𝚌𝚒𝚙𝚎𝚜 𝙸 𝚜𝚑𝚊𝚛𝚎 𝚑𝚎𝚛𝚎 𝚊𝚛𝚎 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 𝙽𝚎𝚙𝚊𝚕𝚒 𝚌𝚞𝚒𝚜𝚒𝚗𝚎 𝚊𝚗𝚍 𝚑𝚘𝚠 𝙸 𝚕𝚘𝚟𝚎 𝚙𝚛𝚎𝚙𝚊𝚛𝚒𝚗𝚐 𝚝𝚑𝚎𝚖 𝚊𝚝 𝚑𝚘𝚖𝚎. 𝚂𝚘𝚖𝚎 𝚖𝚊𝚢 𝚗𝚘𝚝 𝚋𝚎 𝚎𝚗𝚝𝚒𝚛𝚎𝚕𝚢 𝚊𝚞𝚝𝚑𝚎𝚗𝚝𝚒𝚌, 𝚋𝚞𝚝 𝚝𝚑𝚎𝚢 𝚛𝚎𝚏𝚕𝚎𝚌𝚝 𝚖𝚢 𝚙𝚎𝚛𝚜𝚘𝚗𝚊𝚕 𝚊𝚙𝚙𝚛𝚘𝚊𝚌𝚑 𝚝𝚘 𝚌𝚘𝚘𝚔𝚒𝚗𝚐. 𝙸 𝚑𝚘𝚙𝚎 𝚢𝚘𝚞’𝚕𝚕 𝚎𝚗𝚓𝚘𝚢 𝚝𝚑𝚎𝚖 𝚊𝚜 𝚖𝚞𝚌𝚑 𝚊𝚜 𝙸 𝚍𝚘!