If you love bitter gourd, you will love this bitter gourd okra curry recipe. It’s a perfect combination of bitter gourd/ bitter lemon and okra with sesame and aromatic spices that serves perfectly as a side dish to rice.
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. It is one of my favorite dishes because of its health benefits. Karela Bhindi curry contains antioxidants, fiber, and essential vitamins and minerals.
Whether you’re a vegetarian, 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.
Table Of Contents
Ingredients You Need to Make Bitter Gourd Okra Curry
#Okra and bitter gourd are the main ingredients. We called it “bhindi” and “karela” in Nepal.
#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 sesame or white) and lemon juice.
#Oil: Olive oil or any vegetable oil.
Step-by-Step Photo Instructions To Make Bitter Gourd Okra Curry
#1. 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.
Note: Sprinkle salt over bitter gourd slices 10 minutes before cooking. Rinse them afterward to reduce bitterness.
#2. Add the cooking oil to a pan over medium heat. Add cumin seeds. Allow them to splutter.
#3. Add the chopped green chili to the pan and sauté for a min. Next, add the chopped onion and cook until it becomes soft.
#4. Add the sliced bitter gourds to the pan. Stir well and saute it for the next 5 minutes until soft.
#5. Add all seasonings (turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, ginger, and garlic. Mix everything and cook for 2-3 minutes.
#6. Then add chopped okra to the pan. Combine everything well and saute for 3-5 minutes on medium heat.
#7.Then add diced tomatoes and cook it until it becomes mushy.
#8. 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 sticking to the pan. Cook until the vegetables are tender.
#9. Once cooked, add salt to taste and lemon juice. Combine everything well and serve with your favorite carbs (quinoa, rice, roti, or couscous).
Serving & Storage Suggestions
When serving and storing Bhindi Karela curry, here are some helpful 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 and satisfying meal.
- Refrigeration: If you have leftover curry, let it cool down to room temperature before storing it. You can store it 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 bitter gourd and okra 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.
In addition to okra, bitter gourd can also be combined with potato or radish to make a tasty curry.
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. There will still be some bitterness in the bitter gourd, but these techniques will reduce its intensity.
4. Can you eat bitter gourd with rice?
Yes, you can eat bitter gourds with rice. Bitter gourds are commonly served as a side dish alongside rice in many cultures.It enriches the meal with an appealing taste and texture.
Bitter Gourd Okra Curry (Karela Bhindi Sesame Curry)
- Okra(Bhindi) ( 10-12 medium-sized okra)
- bitter gourd (2-3 medium-sized bitter gourds)
- ⅓ cup chopped onion
- ⅓ cup chopped tomato
- 2 small sized green chili
- 1 tsp minced ginger
- 1 tsp minced garlic
- ½ tsp turmeric powder
- ½ tsp cumin seeds
- ½ tsp coriander powder
- ½ tsp red chili Kashmiri powder
- ½ tsp cumin powder
- salt to taste
- 1½ tbsp lemon juice
- 6 tbsp roasted and powdered sesame seeds (You can use either black, brown or white sesame seeds)
- 1 tbsp olive oil (any cooking oil)
- Add the cooking oil to a pan over medium heat. Add cumin seeds. Allow them to splutter.
- Add the chopped green chili to the pan and sauté for a min. Next, add the chopped onion and cook until it becomes soft.
- Add the sliced bitter gourds to the pan. Stir well and cook it for the next 5 minutes until soft.
- 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 okra to the pan. Combine everything well and saute for 5 minutes on medium heat.
- Then add diced tomatoes and cook them until it becomes 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 sticking to the pan. Cook until the vegetables are tender
- Once cooked, add salt to taste and lemon juice. Combine everything well and serve with your favorite carbs (quinoa, rice, roti, or couscous)!
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!