How to make Karela and Raw Mango Curry - Bitter gourds cooked with raw mangoes and coconut masala.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Better Gourds, Raw Mangoes (कच्चे आम)

Cuisine : Indian

Course : Main Course Vegetarian

Karela and Raw Mango Curry Recipe Card

Karela and Raw Mango Curry

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Vegetarian recipes like Chakvatachi Bhaji, Vegetarian Shepherd’s Pie, Paneer Dhania Korma, Dahi ki Sabzi.

Prep Time : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Karela and Raw Mango Curry Recipe

  • Better Gourds 2 medium

  • Raw Mangoes peeled 2

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Grated jaggery 1 teaspoon

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Madras onions 5-6

  • Coriander powder 1/2 teaspoon

  • Curry leaves 5-7

  • For paste

  • Green chillies roughly chopped 2

  • Dried red chilli 1

  • Ginger 1 inch

  • Scraped fresh coconut 1/2 cup


Step 1

Put green chillies, red chilli, ginger and coconut into a mixer jar and grind to a coarse paste.

Step 2

Scrape gourds, halve them, remove seeds and cut into medium sized pieces.

Step 3

Heat 1 cup water in a non-stick pan, add bitter gourd pieces, salt and ¼ tsp turmeric powder and cook for 10-15 minutes. Strain and set aside.

Step 4

Roughly slice onions.

Step 5

Heat strained bitter gourd mixture again with 1 cup water in another non-stick pan.

Step 6

Roughly slice raw mangoes and add to the pan, mix well and bring it to boil.

Step 7

Add the ground paste and mix well. Add salt and jaggery and mix well.

Step 8

Heat oil in a small non-stick pan, add mustard seeds and let them splutter. Add onions and sauté for a minute. Add remaining turmeric powder, coriander powder and curry leaves and mix well.

Step 9

Add water from the gourd mixture to the tempering. Add the tempering to the gourd mixture, cover and cook on medium heat for 8-10 minutes.

Step 10

Transfer into a serving bowl and serve hot.