karela fry | bitter gourd fry | kakarakaya fry

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Karela fry recipe – Kakarakaya fry or bitter gourd fry is an easy, quick and healthy dish. This is a North Indian style karela fry recipe as I have used the spices which are generally used in North Indian cooking. Karela is also known as kakarakaya or bitter gourd or bitter melon. A vegan recipe.

karela sabzi recipe, karela fry, bitter gourd fry, kakarakaya fry

If you like karela or bitter gourd then only you will like this dish. Not many people are fond of karela because of its bitter taste. i make a karela dish once in a month as it is very good for health.

karela bitter gourd

This is another way I make karela at home beside the Bharwan karela and the Punjabi Style karela sabji posted earlier.

These bitter gourd fry can be served as a side dish with a combination of dal rice or rasam rice or sambar rice. You can also serve them with Indian flatbreads like chapati or phulkas.

karela sabzi or karela stir fry

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karela fry recipe, BITTER GOURD FRY RECIPE

Karela Fry

Kakarakaya fry or bitter gourd fry is an easy and quick dish. The recipe is lightly spiced with bitter tones from the karela.
4.65 from 17 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Cuisine Indian, North Indian
Course Side Dish
Servings 2 to 3


  • 250 grams tender karela (bitter gourd or bitter melon or kakarakaya)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • ¼ teaspoon Garam Masala Powder
  • 1 pinch asafoetida (hing)
  • ½ or 1 teaspoon amchur powder (dry mango powder)
  • 1 tablespoon besan (gram flour or chickpea flour)
  • 2 tablespoon oil
  • salt as required



  • Rinse the karela in water first.
  • Slice the karela into thin round pieces.
  • You can lightly peel the skin if you want before you slice them.

making karela fry

  • Heat oil in a frying pan or kadai.
  • Add the karela slices and saute on a low or medium flame till the slices
  • Become lightly browned. Takes about 8-10 minutes. Stir in between.
  • Now add all the dry spice powders and salt.
  • Stir and saute for 5-6 mins more on a low flame.
  • Lastly add the besan and saute for some minutes till the rawness of the besan or gram flour goes away. Takes about 4-5 minutes more.
  • Garnish with coriander leaves.
  • Serve bitter gourd fry with dal-rice, kadhi-rice or sambar-rice.


  • This recipe can be doubled or tripled.

Nutrition Info (Approximate values)

Nutrition Facts
Karela Fry
Amount Per Serving
Calories 169 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 599mg26%
Potassium 394mg11%
Carbohydrates 8g3%
Fiber 4g17%
Protein 2g4%
Vitamin A 740IU15%
Vitamin C 105mg127%
Calcium 37mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Wonderful recipe, however could not get it crispy because of the powders that we add4 stars

    1. add more oil and you will get a crispy texture. slow cooking is also the key to get a crisp texture. it is not due to the spice powders. add salt at the last once the karela is done. hope this helps.

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