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Home Other Regions Kerala Karela (Karethem) Cooked

Karela (Karethem) Cooked

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Quantity Measure Ingredients Description:
1 Kilogram Karela (Bitter Gourd) Cut in slices.
0 Little Salt Apply salt to karela slices
1 Ball Tamarind For grinding
12 Medium Chillies Red Dry For grinding
1 Teaspoon Mustard Seed (Sarson) For grinding
6 Flakes/Cloves Garlic (Lason, Losun) For grinding
10 Nos. Pepper Corns For grinding
12 Flakes/Cloves Garlic (Lason, Losun) For Minced Masala
1 Inch Ginger (Adhrak) For Minced Masala
4 Medium Onions For Minced Masala
8 Medium Chillies Green For Minced Masala
0 Little Jaggery for taste
3 Tablespoon Vinegar for taste
4 Tablespoon Cooking Oil For tempering
1 Teaspoon Mustard Seed (Sarson) For tempering


Slit the Karelas lengthwise into halves.  Remove pith and seeds.  Cut the karelas into thin slices.   Apply salt and keep aside for one hour, and then squeeze out the water from the karelas, wash it again and squeeze.   

Grind the masala and prepare the minced masala.      Mix the Karela with the ground masala paste, minced masala, jaggery or sugar, salt and vinegar or tamarind .

Temper in a handi with some preheated oil, the sliced garlic and mustard, then add the Karela mixture and fry.   Add water into the handi, so that it is 1 inch above the mixture   Cook it till the curry is absorbed.   Taste and make the necessary changes according to taste by adding salt, vinegar, sugar etc.

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