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Karela Sabzi - Indian Spiced Bitter Gourd with Aubergine
Bitter melon needs de-seeding and salting to remove excess bitterness. Check the previous post for instructions of how to achieve this. Whole aubergines can give a rather grey-brown looking result. To maintain a bright colour I peel my aubergines - it's up to you
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course any time
Cuisine Indian
Servings 4
Ingredients
  
  • 2-3 large white or yellow onions thinly sliced or chopped
  • 2 cloves garlic finely chopped or pounded to a paste
  • 3-6 small green chillies cut in half lengthways
  • 3-4 tomatoes, roughly chopped or 1/2 can chopped tomatoes
  • 3-4 bitter gourds, scraped, deseeded and salted, then sliced
  • 2 aubergines, peeled and cut into small cubes
aromatic oil
  • sufficient oil to thinly coat the base of a pan use ay neutral tasting oil
  • 1/2 tsp black mustard seeds
  • 1 pinch whole fenugreek seeds
  • 1 pinch whole cumin
  • 5-6 peppercorns
  • 10-15 fresh curry leaves
  • 1-2 pinches hing (aesofetida)
masala (spice blend)
  • 1 tbs ground corander seed
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp ground fennel seeds
  • 1/2 tsp red chilli powder (optional)
  • 1 tsp raw sugar, jaggery, honey or a pinch of stevia
  • salt to taste
Garnish
  • 1 lime: juice and zest
  • 1 handful coriander leaves roughly chopped
Instructions
 
  • heat the oil in a pan. Add the mustard seeds and allow them to pop over a gentle heat. When the popping begins to settle add the fenugreek, cumin and peppercorns, saute for a few seconds, add the curry leaves, and finally the hing
  • add the onions and stir to coat them with the spiced oil. Cook the onions, covered, for at least 15 minutes - add a splash of water as needed to avoid over-browning
  • add the garlic and fresh green chillies and cook for a further 10-15 minutes
  • add the tomatoes and all of the ground spices. Cook. covered. over a very low flame until the oil begins to seperate from the tomato-spice mixture. A splash of water now and then will stop your mixture from sticking and burning
  • add the sliced gourd and aubergines, "sugar", salt and enough water to cover the vegetables. Simmer for about 15 minutes or until the vegetables are soft but retain some bite
  • garnish with the zest and juice of a lime and some roughly chopped coriander leaves
  • serve with rice, chapati or millet flat breads plus a fresh salad and a cooling yoghurt raita