Karela or bitter gourd dopyaza.
Bitter gourd or karela with lots of onion and tomato. Onion and tomato reduced the bitterness of karela. A dry curry not thick gravy like mutton or chicken dopyaza.
Normally we make dopyaza with chicken or mutton. Or you can make dopyaza with paneer or cottage cheese, bhindi or any vegetable. And dopyaza usually made with thick spicy gravy. But this time I made dopyaza with karela and made it dry. After marinating with salt, rinsed and squeezed karela automatically reduces it’s bitterness. And lots of onion also reduced the bitterness so if you don’t like the bitterness of karela, you will definitely enjoy the taste of this karela dopyaza.
You may like three more karela recipes on this blog.
1. Sukto
3. Gujarati bitter gourd stir fry
This week 220 #Foodiemonday bloghop theme is Gourds Are Beautiful suggested by me. Yes this week its my turn to suggest the theme and I have suggested two themes. #1 make anything using any gourd, #2 one pot rice dish. Everyone voted for gourds. And we all bloghop members presenting recipes of different types of gourds.
I have used sliced onion and cubed onions. You can also use whole shallot instead of cubed onions. For sourness I have used 2 teaspoon amchur or dry mango powder. You can use more or less according to your taste. You can also use tamarind paste instead of mango powder.
Recipe
Karela or bitter gourd – 3 medium
Small onions – 5, cubed
Onion – 1 large, sliced
Tomato – 3 medium
Ginger paste – 1/2 teaspoon
Garlic paste – 1 teaspoon
Oil – 3 tablespoon
Salt to taste
Turmeric powder – 1/2 teaspoon
Coriander powder – 2 teaspoon
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
Kashmiri red chilli powder – 1/2 teaspoon
Amchur or dry mango powder – 2 teaspoon
Method
1. Discard the both ends of bitter gourd. Lengthwise make half. Chop into thin slices.
2. Rinse and drain the water. Marinate with 1 teaspoon salt and keep aside 15 – 20 minutes.
3. Wash the bitter gourd again. Wash 3 – 4 times and squeeze well.
4. Grind the tomatoes.
5. Heat oil in a pan. Add sliced onion.
When the onion becomes translucent add garlic and ginger paste. Fry till onion becomes light brown.
6. Now add bitter gourd and fry for 4 – 5 minutes.
7. Add cubed onions, salt, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder. Saute for 3 – 4 minutes.
8. Add ground tomatoes and mix well. When it starts to boil reduce the heat. Cover and cook on simmer for 15 minutes. Stir in between.
9. Now remove the cover and cook on high heat till dried up. Keep starting.
When bitter gourd or karela dried up remove from heat.
10. Garnish with cilantro or coriander leaves and onion rings. Serve with steamed rice or Indian flat bread.
Notes
1. Shallot can be used instead of cubed onions.
2. You can use tamarind paste instead of amchur. Use amchur or tamarind paste according to your taste.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
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I love karela in any form. Your karela do pyaza sounds absolutely lip smacking and inviting. Would definitely love to give it a try.
Thank you so much Poonam. Do try and let me know how it turns!
I love karela n reading your recipe has me drooling and I am hungry. As I am at a place where we do not get anything I am like what to do.
Will definitely be making this dopayza.
Thanks a lot Archana. Glad you liked it. Do try sometime!
I love your karela Sabzi! I make it the same way, but with big red onions, minus the ginger and garlic, adding a bit of jaggery to it.
You’re tempting me to try out your version soon! 🙂
Thanks a lot Priya. Please do try, I am sure you will love the taste!
If the onion and tomato will mask the bitterness of karela, then would love to try out this recipe. It does look delicious and am sure hubby will enjoy karela cooked in a different way from the way I usually make for him.
Thanks Mayuri. Do try it for your hubby. Hope he will like it ☺️
Will have to soon, the other da he bought so many onions!
I love karela in any form and will love to try this version as never made it do pyaza style.. looks so delicious!!
Thank you so much Swaty!
Karela dopyaza looks absolutely lip smacking. Just need some hot phulkas to polish it off.
Thanks a bunch Preethi!
Karela do pyaza looks delicious with tempting texture di. Adding tomato puree and amchur powder surely gives good taste and flavors di 😋.
Thanks a lot Aruna!
Now this is a different recipe with Karela. I love do pyaza with paneer and I am sure this will taste yum too
Thanks Renu. Yes its taste too good. Do try, I am sure you will love the taste!
wow.. too tempting and inviting karela do pyaza. so flavorful with lot of spices. I too make bitter gourd with lot of onions.
Thanks Narmadha!
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Wow, this hit the nail right on the head. Great post buddy.. I can’t wait for your next article. Thanks for the great share pal. Cheers