| Karela Aloo ki Sabzi – made with fried potato and onion and fried bitter gourd stuffed with spices usually served as a side dish |  |
Most people do not like bitter gourd because of the presence of bitterness in it.
For that I have a trick. Rub a little amount on peeled and washed karela and keep it there for few hrs. I bet it will vanish the bitter taste of karela and are now ready to make yummy and delectable aloo with bharwa karela.
Try this easy and simple recipe with step by step images below this recipe card.
- Karela / Bitter Gourd - ½ kg
- Aloo / Potato - 3, cut into pieces
- Pyaaz / Onion - 2, cut lengthwise
- Besan / Gram flour - 1 tbsp
- Lal Mirch powder / Red chili powder - ½ tsp
- Dhaniya powder / Coriander powder - 1 tsp
- Haldi Powder / Turmeric powder - ¼ tsp
- Salt - 2 tbsp (for coating karela) + ½ tsp (for karela stuffing) + to taste
- Cooking oil - 2 tsp (for karela stuffing) + 2 tbsp (for shallow frying)
- Peel and wash karela. Coat it with layer of salt and keep it for 5 to 6 hrs.
- Wash again and completely dry the karela.
- Slit them lengthwise and keep aside.
- In a pan add gram flour (besan). Fry on medium flame for 5 to 6 minutes.
- Remove gram flour in a plate.
- Once it cools down, add red chili powder, coriander powder, turmeric powder and salt.
- Add 2 tsp oil and mix well.
- Stuff the slit karela with the masala prepared.
- With the help of a thread close karela so that masala remain in place while frying karela.
- Heat oil in pan to shallow fry karele. Fry them on medium flame. Remove on plate.
- In the same oil, shallow fry potato. Remove on the same plate and keep aside.
- Shallow fry onion in the same pan.
- Mix the fried bitter gourd and potatoes with fried onions.
- Add salt, keep its quantity low, as karela also has salt masala.
- Check seasoning. Add if required.
- Serve hot aloo karele ki sabzi with roti and raita.
Aloo Karela sabzi recipe – How to make Punjabi Style Aloo Karela Pyaaz at home:
Step by step recipe of Aloo Karela with photos:
1. Peel and wash karela. Coat it with layer of salt and keep it for 5 to 6 hrs. This is done so as to overcome their bitterness.
2. Wash again and completely dry the karela. Slit them lengthwise and keep aside.
3. Now, take a pan and add gram flour (besan). Fry on medium flame for 5 to 6 minutes.
4. Remove gram flour in a plate. After it cools down add red chili powder, coriander powder, turmeric powder and salt. 
5. Add 2 tsp oil and mix well to form a smooth paste.
6. Stuff the slit karela with the masala prepared.
7. With the help of a thread tighten the masala filled karela so that while frying them, masala remain in place.
8. Heat oil in pan to shallow fry karele. Fry them on medium flame.
9. Remove on plate.
10. In the same oil, shallow fry potato.
11. Remove on the same plate and keep aside.
12. In the same oil, shallow fry onion.
13. Mix the fried bitter gourd and potatoes with fried onions.
14. Add salt, keep its quantity low, as karela also has salt masala Check seasoning. Add if required.
15. Tasty and delicious Punjabi Style Karele ki sabzi is ready to serve. 
I will definitely try this recipe. Thanks
Ya sure Sonia, and do share you experience 🙂