How to make Karela Basar -

Bitter gourds cooked in onion tomato gravy with spices.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bitter gourd (karela)s, Whole wheat flour (atta) (आटा)

Cuisine : Sindhi

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Nadur Bamchunth Mangalorean Toi Beans Foogath Paneer With Pesto Sauce

Karela Basar

Karela Basar Recipe Card


Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Karela Basar Recipe

  • Bitter gourd (karela)s craped, slit, seeded 10-12 small

  • Whole wheat flour (atta) 2 tablespoons

  • Salt to taste

  • Oil 5 tablespoons

  • Onions thin slices 4 medium

  • Tomatoes chopped 2 medium

  • Red chilli powder 2 teaspoons

  • Coriander powder 2 teaspoons

  • Green chillies chopped 3

  • Turmeric powder 1/4 teaspoon


Step 1

Rub whole wheat flour and salt on bitte gourds and set aside for fifteen to twenty minutes. Deep fry the bittergourds in medium hot oil for five to seven minutes or until golden brown.

Step 2

Heat oil in a kadai, add the onions and sauté for four to five minutes or till golden brown. Add the tomatoes, cook covered for eight to ten minutes or until the tomatoes are completely cooked.

Step 3

Add bitter gourds and saute for a minute. Add red chilli powder, coriander powder and green chillies, turmeric powder and cook for another three to four minutes. Remove from heat. Serve hot with chapattis.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.