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Karela Sabzi (Bitter Gourd Stir-Fry)

Karela Sabzi (Bitter Gourd Stir-Fry)
Karela Sabzi (Bitter Gourd Stir-Fry)

A Nutritious Dish Featuring Blood Sugar-Lowering Bitter Gourd

Introduction: Explore the health benefits of Karela Sabzi, a Bitter Gourd Stir-Fry that emphasizes the blood sugar-lowering properties of this unique vegetable. This delicious and nutritious Indian dish makes a perfect addition to any diabetic meal plan, allowing you to enjoy a flavorful meal while managing your blood sugar levels.


  • 3 medium-sized bitter gourds (karela)

  • 1 medium onion, thinly sliced

  • 2 small tomatoes, finely chopped

  • 1/2 tsp turmeric powder

  • 1/2 tsp red chili powder (adjust to taste)

  • 1/2 tsp coriander powder

  • 1/4 tsp amchur (dry mango powder) or a squeeze of lemon juice

  • Salt, to taste

  • 2 tbsp oil

  • Fresh coriander leaves, for garnishing


  1. Wash and dry the bitter gourds. Slice off the ends and then cut the gourds into thin rounds. Using a spoon, gently scoop out the seeds and discard them.

  2. In a bowl, mix the bitter gourd slices with 1 teaspoon of salt. Allow them to sit for 15-20 minutes. This process helps to reduce the bitterness of the gourd.

  3. After the bitter gourd has rested, rinse the slices thoroughly under running water to remove the salt. Pat them dry with a clean kitchen towel or paper towels.

  4. In a large skillet, heat the oil over medium heat. Add the thinly sliced onion and cook until it turns golden brown.

  5. Add the bitter gourd slices to the skillet, and sauté them for about 8-10 minutes, stirring occasionally until they become slightly crisp and golden brown.

  6. Stir in the turmeric powder, red chili powder, and coriander powder. Cook for another 2-3 minutes, allowing the spices to blend with the bitter gourd and onion.

  7. Add the finely chopped tomatoes and salt to taste. Cook the mixture for an additional 5-6 minutes, or until the tomatoes become soft and the bitter gourd is fully cooked.

  8. Sprinkle the amchur powder or squeeze a little lemon juice over the sabzi to add a tangy flavor.

  9. Garnish the Karela Sabzi with fresh coriander leaves and serve hot with roti or steamed rice.


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