Karela - Bittergourd with coconut & jaggery

If there was ever a vegetable that could evoke dramatic sighs and exaggerated gags from my childhood self, it was without a doubt — Karela. Bitter gourd. Aptly named, because it was bitter, and it was gourd.

And I wanted nothing to do with it.

Fast forward to now, and here I am, voluntarily buying it, cooking it, even looking forward to eating it. Funny how taste buds grow up too, isn’t it?

The real breakthrough came when I stopped trying to “tolerate” the bitterness and instead learned to balance it. That’s the real secret to enjoying Karela — not in hiding its assertive flavour, but in giving it the right company. A bit of sweetness or acidity, and suddenly, it transforms.

One of my favourite ways to cook it is the Maharashtrian-style version — with coconut and jaggery, a combo that hits just the right notes. Tamarind works wonders too when I’m leaning more South Indian. The key is restraint and balance. Go too far with the sweetness, and you lose the character of the dish. Hold back too much, and you’re back to that familiar grimace. The key is harmony. Too much sweet, and it feels like overcompensation. Too little, and you’re back to that grimace.

Have it with a delicious Dal and there is something satisfying about embracing what once felt like the enemy on your plate. Maybe that’s adulthood — making peace with the bitter, finding the right ingredients to soften the edges, and learning to enjoy the contrast.

Do you have a grown-up relationship with a veggie you once despised?

Recipe:

Crispy Karela with Coconut & Jaggery

Cooking time: 30 minutesServes: 2

Ingredients:

• 2 large bittergourds (around 300 g; available at Asian grocery stores)

• 1 large onion, finely chopped

• ½ cup fresh desiccated coconut

• 2 green chillies chopped

• 1 tbsp jaggery

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 1 tsp turmeric powder

• 1 tsp mustard seeds

• ½ tsp asafoetida

• Salt to taste

• ½ cup vegetable oil (for frying)

  
  

Method:

1. Slice the bittergourd into roundels and scoop out the seeds.

2. Heat oil in a wok and deep fry the slices until golden and crispy. Drain and set aside.

3. Pour off excess oil from the wok, leaving about a tablespoon for the next step.

4. Add mustard seeds and asafoetida. Once they sizzle, toss in the chopped onion, green chillies and cook until caramelised.

5. Stir in all the spice powders and cook on low heat for 2–3 minutes.

6. Gently fold in the fried bittergourd slices, coating them well in the spice mix.

7. Add the coconut, mix, and let it cook on low heat for 5–10 minutes until the coconut dries out.

8. Stir in the jaggery, mix once more, and turn off the heat.

   
   

Serve hot with soft rotis and a simple dal. A plateful of nostalgia, reimagined.