It’s ugly, it’s bitter, it plays hard-to-get here in the U.S., and yet…it’s so delicious, it drives me to poetry. Well, not really, but it does make me a happier cook. I’ve posted a couple of bitter gourd (karela or pagarkai) recipes before, but as you can see, I am in love with this healthful veggie, which makes me pounce on it anytime I spot a fresh bunch at my Indian grocery store which, unfortunately, is not all that often. I also keep trying to find new ways to cook it up. And the simpler the recipe, the happier I am. This Karela Sabzi is so simple and so delicious, it’s a treat for a busy weeknight. The caramelized onions give the sabzi a richness and depth, and the sugar and peanuts contrast beautifully with the bitterness of the gourd, toning it down while not disguising it completely, which would be a pity. I used storebought Tava Masala in this sabzi: I love fresh-ground spices, but on a weeknight time’s hard to find and it never hurts to take some help from the readymade-masala gods. Check to get new recipe updates by email.
Now for the sabzi. Try it, even if you don’t love the bitter gourd, and who knows? You might start writing odes to it too!
Related recipes
Cauliflower Sabzi Baingan Methi Sabzi Pavakkai Pitlai
Recipe card
