Your cart is empty
Bold, bitter, and brilliantly nutritious, Karela — known as Bitter Melon in English, Pavakkai in Tamil, and Kakarakaya in Telugu — is one of the most revered vegetables in Ayurvedic and traditional Indian medicine. Its intense bitterness is a mark of its potency, and once you learn to cook it right, it becomes an irresistible part of your weekly menu. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
To reduce bitterness, slice and rub generously with salt, leave for 20–30 minutes, then squeeze and rinse. For Karela Sabzi, sauté with onions, tomatoes, and spices until caramelised and slightly crisp. Stuffed Karela (Bharwa Karela) filled with a tangy besan and spice mixture is a North Indian classic. Karela also makes a powerful Karela Juice — blend with lemon and ginger for a morning health shot. In South India, it features in Pavakkai Pitlai and Kakarakaya Fry.
Store in a cool, dry place or refrigerate in a perforated bag. Use within 4–5 days. Cooked karela can be refrigerated for up to 2 days or frozen for up to 1 month.
Q: How do I reduce the bitterness of karela?
A: Salt the slices and leave for 20–30 minutes, then squeeze out the liquid and rinse well. Soaking in tamarind water or adding jaggery during cooking also balances the bitterness.
Q: Is karela good for diabetes?
A: Yes — karela contains compounds including charantin and polypeptide-p that have been shown to help regulate blood sugar levels. It is widely used in Ayurvedic and traditional medicine for diabetes management.
Q: Can I drink karela juice daily?
A: Karela juice is a popular health drink, but consult your doctor if you are on diabetes medication, as it can lower blood sugar significantly.
