Bitter Gourd Okra Curry (Karela Bhindi Curry)

This bitter gourd okra curry recipe is a perfect combination of bitter gourd/ bitter lemon and okra with sesame and aromatic spices. It is the perfect side dish for rice.

Karela Bhindi Curry

Ah, nostalgic memories of childhood flood back whenever I think of karela bhindi curry. It 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 3-5 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

When serving and storing Bhindi Karela curry, here are some helpful suggestions:

Serving suggestions:

• Serve hot: Bhindi Karela curry is best enjoyed hot, straight from the stove. Fresh flavors and textures are best prepared.

• Accompaniments: Pair the curry with steamed rice or roti, a tomato pickle, or a spicy cucumber salad for a complete meal.

Storage suggestions:

• Refrigeration: 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.

• Freezing: Bhindi Karela curry can be frozen, but remember that the texture may change upon thawing. Place the cooled curry in a freezer-safe container or freezer bag, leaving some headspace for expansion, and freeze it for 2-3 months.

Remember, while the flavors may still be enjoyable after refrigeration or freezing, the texture of the okra may be slightly different. The best way to enjoy curry is when it is freshly made.

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 15-20 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.