Karela - Bittergourd with Coconut & Jaggery
Crispy Karela with Coconut & Jaggery is a Maharashtrian-style dish that transforms bittergourd into a delightful combination of flavors by balancing bitterness with sweetness and spice. The bittergourd slices are deep-fried until crispy, then tossed with caramelized onions, green chillies, and aromatic spices. Fresh coconut is added and cooked until dry, then finished with a touch of jaggery for sweetness. The result is a harmonious medley of textures and tastes, best enjoyed hot with rotis and a simple dal.
Ingredients 12
2 bittergourds, large, sliced into roundels, seeds scooped out
1⁄2 cup vegetable oil, for deep frying
1 onion, large, finely chopped
2 green chillies, chopped
1 tsp mustard seeds
1⁄2 tsp asafoetida
1⁄2 cup desiccated coconut, fresh
1 tsp red chilli powder
2 tsp coriander powder
1 tsp turmeric powder
salt, to taste
1 tbsp jaggery
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Method 8
Slice the into roundels and scoop out the seeds.
Heat the in a wok and deep fry the until golden and crispy. Drain and set aside.
Pour off excess from the wok, leaving about a tablespoon for the next step.
Add the and . Once they sizzle, add the chopped and , and cook until caramelised.
Stir in the , , , and salt. Cook on low heat for 2–3 minutes.
Gently fold in the fried bittergourd slices, coating them well in the spice mix.
Add the fresh , mix, and let it cook on low heat for 5–10 minutes until the coconut dries out.
Stir in the , mix once more, and turn off the heat.
Bhavna - The Modern Desi Co's tips
The real secret to enjoying Karela — not in hiding its assertive flavour, but in giving it the right company. A bit of sweetness or acidity, and suddenly, it transforms.
Tamarind works wonders too when I’m leaning more South Indian.
The key is restraint and balance. Go too far with the sweetness, and you lose the character of the dish. Hold back too much, and you’re back to that familiar grimace.
Have it with a delicious Dal and there is something satisfying about embracing what once felt like the enemy on your plate.
