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Karela Batata nu shaak | Bitter Gourd Curry recipe | Gujarati Karela Sabzi | Gujarati Cuisine

Karela Batata nu shaak is a simple yet rich Gujarati vegetarian dish prepared with bitter gourd and potatoes stir fried in a medley of selective spices.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side Dish
Cuisine: Gujarati (Indian)
Servings: 4 to 5
Author: Padma


  • 3 cups Bitter gourd pieces peeled and cut into long strip
  • 1 cup potato thin long slices
  • Salt to taste
  • 2 to 3 Tablespoons oil
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Asafoetida
  • ¼ teaspoon Turmeric powder
  • ½ Cup finely chopped coriander
  • ¼ Cup coarsely crushed cashews
  • 3 Tablespoons Sesame seeds
  • 1 teaspoon Coriander powder
  • ½ teaspoon Cumin Powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoons Sugar or Jaggery
  • ½ teaspoon Amchur powder dry mango powder
  • For garnish:
  • 2 Tablespoons chopped coriander


  • Scrape the rough skin of the bitter gourd (optional) and remove the seeds as show below. Cut them into long thick strips.
  • Mix 1 teaspoon salt to the bitter gourd pieces and set aside for at least 15 minutes.
  • Similarly cut potatoes as long slices and add them into a bowl of water to prevent them from turning brown.
  • After 15 minutes, squeeze out the excess liquid thus formed from the bitter gourd pieces and discard it.
  • Heat oil in a non-stick pan over medium heat and add cumin seeds.
  • When the seeds crackle, add the asafoetida, turmeric powder and sauté on a medium heat for 30 seconds.
  • Add the squeezed bitter gourd pieces and mix well. Cover with a lid and cook on low heat for 8 to 10 minutes, while stirring occasionally.
  • Add the potato pieces, required salt and mix well.
  • Cover with a lid and cook over medium heat for another 10 minutes.
  • Stir occasionally and cook till the potatoes are cooked.
  • Add chopped coriander, coarsely crushed cashews and sesame seeds.
  • Mix well and cook over medium heat for more 2 to 3 minutes, while stirring occasionally.
  • Add the coriander powder, cumin powder, red chilli powder, sugar and dried mango powder.
  • Mix well to incorporate all the spices to the vegetables and cook over medium heat for another 3 to 4 minutes. The raw smell of the added spices must disappear.
  • Turn off the heat and serve hot garnished with coriander.


1. To remove the bitterness from bitter gourd, apply sufficient salt evenly on its surface and leave aside. Squeeze and remove all the moisture from karela. The water should take out all bitterness. Throw away the water.
2. Adding sugar/jaggery to the curry gives nice taste. However it is optional and you can avoid or adjust to suit your taste.
3. Stir-fry over medium heat to get a crispy texture.
4. Addition of cashew and sesame seeds is also your personal choice. There are families who skip them.