Hyderabadi Karele Recipe

Hyderabadi Karele

  • Prep Time
    50 Minutes
  • Cook Time
    10-15 Minutes
  • Difficulty Level
    Intermediate

Hyderabadi Karele is a delicious and mouthwatering curry.

This recipe is by Bindu Singh from Jodhpur.

Hyderabadi Karele is a yummy and flavourful curry of bitter gourd. It is tangy, spicy, sweet and bitter at the same time. It is a very famous dish of Hyderabad. It is easy to prepare and tastes delicious. All family member will love this karela/bitter gourd dish. One who doesn’t eat bitter gourd must try this dish.

For more such exciting recipes like Hyderabadi Karele, please click on the following links:

  1. Pyaz Ki Kachori
  2. Mohanthal
  3. Mirchi Bada
  4. Gatte

Current Recipe Rating

(3.1 / 5)

7 ratings

  • Recipe
  • Text size

Ingredients

  • Bitter gourd - 500 Gram
  • Red chilli powder - 1 Teaspoon or as per taste
  • Turmeric/Haldi powder - 1/2 Teaspoon
  • Coriander powder - 2 to 3 Tablespoon
  • Salt - to taste
  • Tamarind water - 1/2 Cup or as per taste
  • Jaggery - 1/4 Cup or as per taste
  • Coriander leaves - for garnishing
  • Onion - 2 chopped
  • Oil - 2 to 3 Tablespoon or more
  • Garam Masala/All spice mix - 2 pinch

Instructions

  1. Wash and peel karele. Remove all seeds.
  2. Rub salt with hand to karele. Set aside it for half an hour.
  3. After half an hour, wash the karele.
  4. Boil it in water for about 15 minutes or until they become soft.
  5. Take it out and squeeze it to remove excess water.
  6. Now, take a bowl. Add coriander powder, red chilli powder, turmeric powder, salt. Mix it with some water. It should be very thick.
  7. Stuff this filling in karela. Press the stuffing with hands.
  8. Take a kadai, add oil and heat it.
  9. Add chopped onion to it and saute. Cook until the onion gets tender.
  10. Add stuffed karele and saute. Cook it on a low flame.
  11. Add 2-3 tablespoon of water to prevent burning of masala.
  12. Cook and stir in between. Add garam masala to it. Cook by covering with a lid.
  13. Stir it in every 2-3 minutes and add little water. You can add oil to it.
  14. Cook until the karele become soft. Press the karele with a spoon and saute in between.
  15. Add tamarind water and water. Boil it on a high flame.
  16. Then low the flame and cook for a minute.
  17. Add jaggery to it. Mix well.
  18. Cook for another one or two minutes or until oil comes on the surface. Switch off the gas.
  19. Yummy 'Hyderabadi Karele' is ready to be served. Garnish it with coriander leaves and serve with roti/phulka/paratha.
  • Servings : 3-4
  • Ready in : 60-65 Minutes
  • Recipe Type : Dinner, Lunch

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