Bittergourd Stirfry (Version 2) / Karlya chya Chaktya


Bittergourd happens to be a favourite of mine, hence try out simple yet different recipes so that I can relish on the same very often with varied taste. Bittergourd is not favoured by many because of its bitterness, but it has lots of health benefits, most important of all it’s known for its anti diabetic properties. So go ahead and try this easy peasy recipe.

If cooked properly it turns into a delectable side dish to go with rotis/ polis or even dal rice. The flavour of the recipe that I am posting is slightly bitter, mildly sweet and spicy. Here in this recipe the thinly sliced bittergourd are shallow fried till golden and crisp and it is this crispiness that gives the perfect flavour to this simple recipe.



  • 250 gms fresh green tender bittergourds washed thoroughly
  • 3 tbsp thinly sliced onion lengthwise
  • 2 1/2 tbsp oil ( to be added in stages as required)
  • 1/2 tsp mustard seeds
  • A pinch of asafoetida
  • 1/8 tsp turmeric powder
  • 3 green chillies( adjust to spice required)
  • 1 tsp sugar(adjust to taste, depending on the bitterness of the bittergourd)
  • Salt to taste


  • Rinse the bittergourds thoroughly.Cut it lengthwise into half and scoop out all the seeds. Chop off the edges and cut it into thin slices horizontally. This comes to approximately 2 1/4th cup of sliced bittergourd. Apply salt and keep aside for about 20 min. After 20 min tightly squeeze the bittergourd slices to remove the excess moisture and bitterness. DO NOT RINSE the bittergourd slices IN WATER as it will strip it off its nutrients.
  • Heat 1 tbsp oil in a wok(I used an iron kadai),add mustard seeds, when they splutter add asafoetida, sliced onion and sugar, saute till soft, then add chopped green chilies, turmeric powder, the squeezed bittergourd slices and salt (to be added only if required). Add another tbsp of oil and saute gently. Cover and cook on LOW flame for a few minutes so that it cooks under its own steam, stirring often. Then uncover and stir fry constantly till golden and crisp. In case you feel the sabzi is sticking to the bottom of the kadai or if it is dry add another 1/2 tbsp oil and stirfry till done.
  • Transfer to a serving bowl and serve immediately if you want crispy stirfry.
  • Serve hot with chapati or paratha or as a side dish with dal rice.


  • Bittergourd softens as it cools, hence you could heat it up again and stir fry till crispy and then serve. This veg tastes good even if soft.


  • This veg tastes best with a good amount of oil so don’t skip it though I have added oil in stages so that comparatively less oil is used up.
  • Add salt only if required as salt is rubbed previously on to the bittergourd slices to reduce its bitterness.
  • The caramalised crispiness of the bittergourd adds flavour to the stirfry.

Join the Conversation

  1. Like this beautifully fried bittergourd.

    1. Thanx Megala 🙂

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