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Fresh Karela, also known as Bitter Gourd, Bitter Melon, Pavakkai and Kakarakaya, has a ridged green skin and a distinctively bitter flavour. Careful preparation helps balance its bitterness in North Indian sabzi, stuffed karela, South Indian pitlai and crisp stir-fries. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Slice karela for Karela Sabzi with onion, tomato and spices, or fill it with a seasoned besan mixture for Bharwa Karela. It also works well in Pavakkai Pitlai, Kakarakaya Fry and dry stir-fries. To mellow the bitterness, salt the prepared pieces briefly, then rinse and squeeze before cooking.
How can I reduce karela’s bitterness?
Salt the sliced pieces briefly, then squeeze and rinse them before cooking. Tamarind, jaggery and caramelised onion can also help balance the flavour.
Do I need to peel karela?
No. The ridged skin is normally cooked with the flesh. Trim the ends and scrape lightly only if your recipe calls for it.
Can karela be frozen?
Yes. Wash, prepare and blanch or cook it first, then cool completely and freeze in suitable portions.
