Recipe for Karela Achaari Curry


  • Bitter gourds 1/4 kilo – sliced
  • Green chilies 3 slitted
  • Onion made into paste 1/2 cup
  • Garlic 6 cloves – paste
  • Toamto puree 1 cup
  • Tamarind paste 1/2 spoon
  • Salt
  • Turmeric powder 1/4 spoon
  • Chili powder 1 spoon
  • Mustard seeds 1/4 spoon
  • Asafoetida 1/4 spoon
  • Curry leaves few
  • Dry red chilies 3
  • Mustard oil few spoons.
  • Achaari Powder:
  • Fennel seeds
  • Cumin seeds
  • Nigela(kalonji/onion seeds)
  • Kastoori methi
  • Mustard seeds
  • Fenugreek seeds
  • Dry red chilies
  • Asafoetida
  • Coriander seeds.

Cooking Directions

In a wok, heat oil. Add chilies, onion and garlic paste and fry real good, till its raw odour just leaves.

Then add bitter gourds slices and give a quick twist.

Add salt, turmeric and chili powder to this. Followed by tomato puree & tamamrind paste. Maybe add little water. Cover and cook till it is done.

Add the pickling spices and bring this to boil.

In a seperate pan, heat oil. Add mustard, asafoetida, red chilies and curry leaves. Let it crackle well.

Now run this sesonning over ht curry prepared.

Karela Achaari Curry Photos

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