Karela Aloo ki Bhaji — tasty, simple, and made with an easy no-bitterness trick! This dry karela aloo bhaji is perfect for lunch or dinner and tastes amazing with roti, dal-chawal, or khichdi.
FAQs
Q1. What if karela (bitter gourd) tastes too bitter?
Rub the slices with salt, rest for 15–20 minutes, then squeeze and rinse once. After that, fry it a little longer in oil to reduce bitterness and improve taste.
Q2. Is it necessary to fry potatoes first?
No, it’s not necessary. However, lightly frying the potatoes first gives a better texture and a more flavorful, less mushy finish.
Q3. When should I add amchur (dry mango powder)?
Add amchur at the end of cooking. If you add it early, the sabzi can turn darker and the flavor may become dull.
Serving & Storage Tips
Karela Aloo ki Bhaji tastes best when served hot with phulka, paratha, or dal-chawal. For an extra balanced plate, pair it with plain curd and sliced onions. If you have leftovers, store the sabzi in an airtight container in the refrigerator for up to 2 days. Reheat in a pan on low heat with 1–2 teaspoons of oil to bring back the dry texture and fresh flavor.
Other delicious recipes can also be tried: Kachche Kele ke Pakode, Mirch Pakoda, Karela Aloo ki Bhaji
Ingredients
- Karela (bitter gourd) – 2 medium
- Aloo (potato) – 2 medium (sliced and wash)
- Black salt – 1/2 teaspoon
- Salt – as needed
- Haldi – ½ teaspoon
- Kashmiri red chilli powder – 1/4th teaspoon
- Oil – 2 tablespoons
- Green chilli – 1
Method 1 (Quick):
Wash karela, scrape lightly.Heat oil in a kadhai. Add green chili.
Add karela and potato slices. Fry on low heat 8–10 min until slightly soft.
Add haldi, chilli and salt. Mix, cover and cook on low-medium heat 12–15 min, stirring in between.
When aloo is soft and karela looks cooked, Cook uncovered 2–3 min for a dry finish.
Taste Tip (Dhaba-style)
Add ½ tsp sugar or jaggery at the end—it balances the bitterness beautifully (optional). However, I’m not using this tip in this recipe because it’s a Bihari-style karela bhujia. I use this tip only when I make karela curry, spicy masala karela, or bharwan karela.
Serving Suggestions
- With roti/paratha, dal-chawal, or khichdi
