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Home / Recipes / Shahi Karela Bhurji / Scrambled Bitter Gourd

Photo of Shahi Karela Bhurji / Scrambled Bitter Gourd by Paramita Majumder at BetterButter

Shahi Karela Bhurji / Scrambled Bitter Gourd

Paramita Majumder
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Shahi Karela Bhurji / Scrambled Bitter Gourd RECIPE

This is a innovative dish made by me, tried to make bitter gourd better ! It can be served as a side dish with rice or roti . It can be served in lunch. Chopped bitter gourd are stir fried in low heat with onion and tomatoes and mixed with clarified butter fried cashew nuts and raisins. Finally added sugar , grated fresh coconut and coconut milk to reduce the bitterness and also to give a shahi twist! One tsp sugar also added to balance the bitter taste.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Sauteeing
  • Side Dishes
  • Low Fat

Ingredients Serving: 4

  1. Bitter gourd 1 big , remove seeds
  2. tomato chopped 1 small
  3. onion 1 chopped
  4. Green chilli 2 chopped
  5. coconut grated 2 tbsp
  6. cashew nuts 8 chopped
  7. raisins 10
  8. Thick coconut milk 1/4 cup
  9. Dry powdered spices :
  10. turmeric powder 1 /4 tsp
  11. chilli powder 1 /4 tsp
  12. sugar 1 tsp
  13. chopped coriander leaves for garnishing
  14. ghee 1 tsp
  15. Garam masala 1/4 tsp


  1. Remove seeds, chop bitter gourd
  2. Add chopped bitter gourd in bowl with salt, water and 1 tsp vinegar, rest for 30 minutes
  3. Strain and squeeze them after 30 minutes, keep aside
  4. In the meantime heat a tsp ghee in a pan
  5. Add chopped cashew and raisins , fry until golden in low heat , keep aside
  6. Heat 2 tbsp oil in the same pan add chopped onion, fry until light brown
  7. Add chopped green chillies, turmeric powder and Salt , saute in medium heat for 1 minute
  8. Now add chopped bitter gourd, grated coconut and chilli powder. cover and cook in low heat 7-8 mins, check in between . Add some water if needed . Cook until bitter gourd are soft
  9. Add chopped tomato, cook until tomatoes are soft and mushy in low heat.
  10. Add fried cashew nuts and raisins , mix together with the veggies
  11. Add 1/4 cup thick coconut milk and 1 tsp sugar , continue to cook in low heat until the gravy is dry.
  12. Add sugar and garam masala .check for salt, adjust as per your taste
  13. Once done take off heat, garnish with chopped coriander leaves. Serve hot with plain rice or chapati

Reviews (2)  

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bina bedi
bina bedi   Sep-12-2017

Neha Dhingra
Neha Dhingra   Sep-12-2017


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