Khatta Meetha Karela

I am not particularly fond of karela, but I keep trying out recipes in the hope I will find something I will like. This khatta meetha karela sounded interesting, and for the most part, it lived upto expectations. I am definitely making it again before deciding if I'm making it a keeper or not.

2 cups of diced bitter gourd, steamed

¼ teaspoon mustard seeds
¼ teaspoon cumin seeds
½ teaspoon turmeric powder
¼ teaspoon asafoetida powder
½ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon cumin powder
1 teaspoon dry mango powder
4-5 curry leaves, finely chopped
1 tablespoon of jaggery, or more to suit your taste
¼ cup of roasted crushed peanuts
2 tablespoons oil
2 tablespoons of freshly chopped coriander leaves
salt to taste


MethodHeat oil in a heavy bottomed pan on medium high; add the mustard seeds, cumin seeds, curry leaves and allow them to crackle.
To this add the asafoetida, turmeric powder and stir in the steamed bitter gourd and simmer for a few minutes.
Stir in the red chilli powder, dry mango powder, coriander powder and cumin powder and jaggery.
Continue to stir until the jaggery melts and gets well combined into the vegetable.
Turn the heat to low and simmer for 5 to 10 minutes, stirring occasionally.
Turn off the heat when the mixture starts looking shiny. Stir in the crushed peanuts and coriander leaves
Serve hot.