Halwai November 2, 2023


• 1/2 kg – Bitter gourd ( thin and long ones)
• 2 tbsp – Wheat flour
• 5 medium sized Onions (finely sliced)
• 2 to 3 Green chillies (finely chopped)
• 4 medium sized Tomatoes (finely chopped)
• 1.5 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• finely chopped Coriander leaves (to garnish)
• oil for deep frying
• 5 tbsp – oil
• salt to taste


  1. Peel off the skins of the bitter gourd and wash well.
  2. Make slits in the centre.
  3. Evenly apply little salt and wheat flour to the bitter gourd. Keep aside for an hour.
  4. After an hour wash the bitter gourd and squeeze out the water from them.
  5. Deep fry on a medium flame till they are tender and turn a shade of golden. Keep them aside.
  6. Heat oil in a kadai. Add the sliced onions and green chillies.
  7. saute the onions on a low flame till they turn pink in colour.
  8. Add the tomatoes, red chilli powder, coriander powder, turmeric powder and salt.
  9. saute on a low flame till the tomatoes are soft and oil separates.
  10. Add the kept aside fried karelas and mix well. Simmer for 5 minutes.
  11. Garnish with finely chopped coriander leaves and serve with any dal and chappati or khichdi.

Recipe courtesy of Anita Raheja