Crispy Karela Fry

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Have you tried any bitter gourd/karela dish before? If not, here I present how to make the bitter gourd/karela into crispy one with very less bitter taste. This dish is very easy to prepare and to be served as a side dish like pakoras/bhajjis.
This dish goes well with simple dal-rice or vegetable pulav.

Preparation Time –  15 mins

Cook Time – 10 mins

Total Time – 25 mins


  • 2 medium size bitter gourds (Karela)
  • 2 teaspoon chilly powder
  • 1 teaspoon turmeric powder
  • 1 bowl rice flour
  • Salt to taste
  • 1 bowl oil for frying purpose only

Serves:  2 persons

Directions /Procedure:

  1. Remove the outer triangular ridges of the bitter gourd by using potato peeler
  2. Cut the bitter gourd vertically in equal size and remove the seeds
  3. Further cut the bitter gourd in thin vertical slice as per your choice
  4. In a big bowl take the bitter gourd, add some salt & water in it.
    For 10 minutes keep aside
  5. After 10 min wash with water, add chilly powder and turmeric powder.
    Mix it well
  6. Deep the pieces of bitter gourd in rice flour from both sides
  7. Heat the oil in frying pan on low flame gas
  8. Cook the one side of bitter gourd for 2-3 minutes means it turns light reddish (down side), then flips the bitter gourd again, cook it for 2-3 minutes
  9. Fry the bitter gourd from all sides

Now your Crispy Karela Fry dish is ready to serve.

Photos for reference:

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  1. woow yummy and healthy recipe

  2. Sounds tasty – thanks for the recipe. I’ll try it out soon.

    • Varsha Baikar

      Welcome to my blog 🙂 Gita.
      Yes, do try it and share your comments.

  3. Karela could also be so different, never knew…looks tasty.

    • Varsha Baikar

      Yes, it is crispy and tasty as well. Just try it and let me know.
      Thanks for stopping by and sharing your comments 🙂 Neeraj

  4. I remember my Atya bringing “Karlya che lonache” when she used to visit us during summer. That was the first time that I fell in love with bitter tangy and spicy taste it had. The hint of bitterness added to the yummy quotient of pickle. I think these Karela friy stripes will definitely stir up the same taste storm on my tongue and in mind!
    Thanks for sharing.
    I really appreciate one thing about your posts, rather two things I must say. One that you make things appear easy so that one is tempted to try them. And another being the clicks that give the clear idea as to what needs to be done at every step. Seeing is beliving!

    • Varsha Baikar

      ‘Karlya che lonache’ never heard about it. Sounds interesting.
      I’m glad you liked my post : ) Anagha. Thanks for your kind words and appreciation 🙂
      Do let me know your comments after preparing this dish.

  5. It reminds me of karlyachi kachri.

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