A smoky, oil-free Nepali curry featuring barbecued bitter gourd simmered in a fragrant tomato-onion masala with soy sauce.
Tite Karela kotarkari (Oil-free Bitter Gourd Curry)
Ingredients
- ½ kg bitter gourd karela, whole
- 1 tsp whole cumin seeds
- 1 tsp fenugreek seeds methi
- 2 –3 dried red chillies
- 100 g onion paste or finely chopped onion
- 100 g tomato paste or finely chopped tomatoes, pureed
- 2 tsp cumin–coriander powder mix
- ½ tsp turmeric powder
- ½ tsp salt adjust to taste
- 1 tbsp soy sauce
- 2 tbsp water as needed
Instructions
- Barbecue the whole bitter gourds directly over an open flame until the skin is charred and smoky on all sides.
- Rinse the charred gourds under running water, peel off the burnt skin, slice into ½″ pieces, and remove any large seeds.
- Heat a non-stick pan over medium heat. Add the cumin seeds, fenugreek seeds and dried chillies; toast for about 30 seconds until fragrant.
- Stir in the onion paste and tomato paste, then add turmeric, cumin and coriander powder, and salt. Cook, stirring frequently, until the mixture thickens and the raw smell disappears (about 5 minutes).
- Pour in 2 tbsp water and the soy sauce to deglaze any bits on the pan bottom. Stir to combine.
- Add the sliced bitter gourd, mix well, then reduce the heat to low. Cover and simmer for 5-10 minutes, or until the gourd is tender but holds its shape.
- Remove the lid, stir once more to coat the pieces in the masala, and transfer to a serving dish.
Notes
Barbecuing the bitter gourd imparts a distinctive smoky depth. Rinse just enough to remove loose char but retain flavour. Use a non-stick pan and a splash of water to prevent the masala from sticking in this oil-free preparation. Adjust soy sauce and salt to taste, and serve hot with steamed rice or flatbread. The bitterness of tite karela is intentional and appreciated in Nepali cuisine. It’s believed to cleanse the blood, aid digestion and balance body heat, especially important in Ayurvedic and traditional healing practices. You’ll rarely find this curry in restaurants. It’s a deeply homestyle dish, cooked with care, often by older family members who value traditional tastes and medicinal wisdom.