Baked Sweet & Sour Karela (Bitter Gourd)

Stove Baked Sweet and Sour Karela (severe gourd)- If you have never made karela thusly, at that point check it out.

Overly easy to make in the broiler, this karela formula has prepared flavors and makes a decent side with dal and rice.

It is peculiar to the point that this is the first karela formula that I am sharing on the blog.

Karela is also known as the severe gourd has been my number one vegetable since the time I was a young kid. Most children I knew despised karela, well obviously on the grounds that it was harsh and kids didn’t care for it.

Then again, I cherished the sharpness of the severe gourd and used to demand mother to make it regularly.

Indeed, even now, when I return to India, the first sabzi that I ask my home assistance to make is straightforward karela pan sear in mustard oil. It is so acceptable!

Sarvesh was definitely not an immense karela fan when we got hitched. Truth be told he used to oppose eating it as the vast majority do. Yet, throughout the long term, my affection for karela scoured over him and now he adores it as well. Whoopee me!

I love karela in each structure, my relative makes a stunning Bharwa Karela (stuffed adaptation) and she generally makes it a highlight cook it for me when she is here.

This time around when she made it, I even noted down the formula however never got around sharing it. I will look into my notes and attempt to make it again and share that formula too with you all.

Nonetheless, today I am eager to share my number one approach to cook karela nowadays. It is so basic, scarcely takes any opportunity, and arrives out so great!

This Oven Baked Karela

✔ requires not very many fixings.

✔ simple to prepare in the broiler, no making the masala

✔ makes a simple side with dal, rice, or roti.

This formula is my most loved on the grounds that I don’t need to slash a few things or make the masala.

I simply need to strip and cut the karela, blend in with the flavors, and heat. That is it!

The subsequent karela is prepared and is additionally minimal firm. It is addictive and I can’t quit eating it.

The flavors that are utilized here are cumin powder, coriander powder, red bean stew powder, turmeric powder, and amchur which gives it a tart taste.

For the pleasantness, I have utilized jaggery powder and that is on the grounds that I love the kind of jaggery in this formula. In the event that you don’t have jaggery, you can supplant it with earthy-colored sugar.

I throw everything together and afterward let it rest for 20 minutes and afterward heat. That is about it.

Karela is severe and now and again it is actually quite harsh. In the event that that is the case, I would propose stripping the skin, scouring the karela with salt, and let it sit for 20 minutes or thereabouts and afterward wash it with new water and afterward use the formula.

The karela that I utilized weren’t actually unpleasant so I generally stripped the skin and that was sufficient. I didn’t eliminate the seeds.

Be that as it may, it could likewise be me, I like the sharpness of the karela and furthermore the seeds. I feel that to appreciate it you should make the most of its sharpness too after the entirety of that is the principal kind of this vegetable, right?

The expansion of jaggery powder gives them enough pleasantness and Sarvesh didn’t discover them severe.

We appreciated this prepared karela with rice and dal, it made an exceptionally consoling dinner. In the event that you all have never prepared a harsh gourd, check this formula out. You have been passing up a great opportunity!


1-Wash and strip the skin of the karela. I stripped it generally since I like the sharpness and furthermore the karela that I utilized were not excessively harsh.

On the off chance that you don’t care for the harshness strip the skin totally. Once more, I didn’t eliminate the seeds since I like them yet you may eliminate the seeds.

At that point cut each karela into meager cuts, around 1/8 inch thick.

2-Transfer cut cuts into a huge bowl and add 1 tablespoon + 2 teaspoons oil to it. Throw to join.

3-Then add every one of the flavors cumin, coriander, amchur, red stew powder, turmeric, and salt. Likewise, add the jaggery. Throw to join until all cuts are very much covered with the flavors. Put in a safe spot for 20 minutes.

4-Pre-heat stove to 400 F degrees. Line a huge preparing sheet with aluminum foil and put it in a safe spot.

Following 20 minutes, line a huge preparing sheet with aluminum foil and splash the sheet with an oil shower and afterward move the karela cuts onto the heating sheet in a solitary layer.

Prepare at 400 F degrees for 20 to 23 minutes. I normally prepare for 22 to 23 minutes.

Discretionary After it has heated for 22 to 23 minutes, press cook and prepare for 1-2 minutes to get it minimal fresh and additional earthy colored. Be cautious however, it will consume rapidly, so once you press cook keep an eye.

Topping with cilantro and fill in as a side with rice and dal or with roti. You may likewise crush in some new lemon juice prior to serving.

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