The crispy Bitter Melon Recipe will be your favorite vegetable dish if you like healthy and bitter vegetable stir fries! A small number of spices make this bitter melon recipe flavorful and not overpowering bitter.
This plant-based Bitter Melon recipe is vegan, gluten-free, low carb and ready in 20 minutes. See further below for more info, tips, and full recipe.
What is Bitter Melon?
Bitter Melon is a very bitter vegetable. No other vegetable compares to the bitter melon in terms of bitterness.
The Indian Bitter Melon and the Japanese Bitter Melon are the most common varieties mentioned.
Bitter Melon is a gourd, which grows on a vine mostly in warm tropical and subtropical parts of the world. The plant originated in India and was introduced to China some 700 years ago.
Later on, the bitter melon was popularized all over the world, as it is known to have a positive effect on people who suffer from diabetes.
How does a bitter melon look like?
The bitter melon has quite a unique appearance and can be recognized instantly. It looks like a cucumber or zucchini that is covered with what looks like pocks or warts. In fact, bitter melons remind me of a dragon skin, as in the Game of Thrones dragons. 😀
There are different bitter melon varieties, whereas the shorter ones tend to be a bit less bitter than the longer bitter melon varieties
The bitter melon is first green and turns quickly into yellow shades with the seed inside transforming into a blood red color. Bitter Melon grows on the floor as a vine or on a height hanging.
It is the most bitter vegetable in the world and if you taste it you will absolutely agree!
What are some other names for the bitter melon?
Other bitter melon names include Karanti (Konkani), Korola (Bengali), Kugua (Chinese), Nigauri (Japanese), Pavayka or Kayppayka (Malayalam), Caraille or Carilley (Trinidad and Tobago), Cerasee (Caribbean and some parts of South America), Melón amargo or Cundeamor Chino (Spanish), Margose (French) and Bittermelone (German).
Where to buy Bitter Melon?
If you live in North America or Europe you will be able to buy bitter melons in the specialized Asian stores in the cities.
Also, big shopping mall chains such as Walmart and Carrefour should be seeling fresh bitter melons as well.
Ironically some shop owners might know the bitter melon under a different name.
The most common names are still bitter gourd or karela for the bitter melon but sometimes you will see a Chinese name if you pass china town. Or the Caribbean neighborhood will know it as caraille or cerasee.
In doubt, show the seller the picture of the bitter melons.
In other parts of the world, you will be able to buy bitter melon easier, such as in South America, Central America, Caribbeans, Africa, Asia and Australia. Bitter melon grows easily in these temperatures and can be commonly bought in local markets and shopping malls.
How to grow Bitter Melon?
To grow bitter melon in a tropical climate is quite easy, in fact, it’s one of the easiest, and most popular vegetables, to grow in places such as India for example.
I tried to grow bitter melon once in the Austrian Alps and it did pick up, however that summer we had some frosty nights, so the plant didn’t make it.
Yet, I think if you live somewhere not in the mountains in the northern hemisphere, then you could try an attempt to grow during the hot summer months by planting the bitter melon seeds in the month of May.
You can place the seeds into a wet towel and keep the towel moist for some days until the seeds germinate. That should help you to get started
The more bitter gourds mature the bitter they get, so regular picking is a good idea. Pick them when they are tender to prepare this bitter gourd recipe.
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Why is the Bitter Melon such a great vegetable?
Interestingly, the Bitter Melon has a few great health benefits, and not only the fruit but even the leaves are used in India, for example, in traditional Ayurvedic medicine.
Bitter Melon juice is prescribed, when digestive problems occur and to boost the immune system. Further, it is used to lower the blood sugar levels (Diabetes), to fight Malaria, for weight management and to reduce skin problems.
It seems but that pregnant woman should stay away from consuming bitter melons, as it can cause miscarriages. Also, I was told that people with liver problems should consult a physician before consuming bitter melon.
Otherwise, it makes a lot of sense to include bitter melon to your diet since it is rich in Iron, Calcium, Potassium, Zinc, Phosphorus and Vitamin C. Plus it’s low in calories, which makes it a great weight loss vegetable, hence the popularity of Bitter Melon Tea.
Bitter Melon requires a cooking technique so that it is edible otherwise it’s simply too bitter! I am addressing this in the bitter melon recipe below, as some bitter melons tend to be more bitter than others.
Can bitter melon cause miscarriage in a pregnant woman?
Yes, Bitter melon can cause a miscarriage.
I am just writing this here again so that it’s not overlooked! Pregnant women should NOT consume bitter melon.
Does bitter melon cure cancer?
No, something like this does not exist. That’s a sales trick or a placebo…
Bitter Melon leaves or juice maybe contain antioxidants which MAY prevent cells from going cancerous. But that does not reduce cancer in an organism. That can not reduce metastases from moving about in the body and creating new cancer growth.
Can bitter melon lower blood sugar?
Yes. Bitter Melon has got properties that can lower the blood glucose level. Read a complete detailed Bitter Melon study from the National Library of Medicine.
How to cook Bitter Melon?
To make this bitter melon recipe successfully you would first want to reduce the bitterness. Follow these useful tips (I wish I had known those when I tried cooking bitter melon for the first time!!)
- you can blanch the bitter melon first before cooking it further. So, keep a small saucepan ready some cooking water, place your bitter melon (preferably cut) and just leave it in the cooking water for less than a minute. That will take out some of the excess bitterness.
- you can add sweetening agents such as brown sugar or palm sugar (Jaggery) to cover up some of the bitterness
- you can add a certain combination of spices and seasonings to turn the bitter gourd recipe into something quite delicious
- you can fry it crispy as this seems to make the vegetable a bit less bitter for this so-called Karela recipe.
I personally fell in love with this spiced bitter melon recipe, cooked by my husband’s family restaurant chef. The chef is originally from a poor village in Bihar/North India.
He really has a hand and eye for food, the passion is recognizable in each and every dish he plates up. He was excited too when I ask him if he could show and share with us his Karela Recipe.
Useful Kitchen Tools to make this bitter melon recipe:
Crispy Bitter Melon Recipe below:
- about 2 medium sized fresh Bitter Melons
- 3 Tablespoons Oil
- 1 Onion sliced
- 2 big cloves Garlic
- 1 Tomato sliced
- ½ Coconut or 70 grams or 2.5 ounces freshly shredded coconut
- 1 Teaspoon Garam Masala
- ½ Teaspoon Turmeric powder
- ½ Teaspoon Cumin Powder
- ¼ Teaspoon Chili Powder
- 1 Teaspoon Coriander Powder
- 1½ Tablespoon Palm Sugar or Brown Sugar
- pinch Salt
- 1 Tablespoon chopped fresh Cilantro/Coriander leaves
- more fresh Cilantro/Coriander leaves
- sprinkle of Chaat Masala Seasoning or black rock salt (optional)
- Start by cutting off the ends of the karela and slice it lengthwise, so that you can remove and discard the seed core of the fruit. If you want to reduce the bitterness to a minimum, then blanch them by keeping the slices for 2-3 minutes in boiling water and afterwards cool them in ice water (drain water well).
- In a frying pan heat 2 Tbs (of the 3 mentioned in the ingredients) oil and add the Karela slices, stir fry on high heat for 3-5 min. Take out from the pan, shake off excess oil and keep aside.
- Cut the Onion, Tomato, chop the Garlic and Coriander and keep the freshly scraped Coconut ready, as mentioned in the ingredients.
- Take a clean frying pan and fry the Onion translucent and throw in the garlic and tomato,
frying for a while. - Now add the shredded Coconut and stir fry till the color changes to a golden brown and add very small amount of water, so that it doesn't stick on the pan from now on.
- After that you can add the bitter melon slices and the Garam masala, Turmeric powder, Cumin Powder, Chili powder, Coriander powder, Sugar, Salt, chopped Cilantro/Coriander leaves and stir fry for another 2-3 minutes.
- Finished! You just cooked your first Bitter Melon dish. You can garnish (optional) with chaat masala seasoning or black rock salt, more fresh cilantro/coriander leaves and serve hot as a side dish. See serving suggestions below the recipe.
2. The combination of oil, sweetness, spices, heat and other ingredients tone down the bitterness in this bitter melon recipe.
3. You can reduce the spice amount, however, it's not necessary as the dish is not spicy hot but rather flavorful.
4. Bitter Melon is usually always eaten in smaller quantities with other meals as a side dish
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How to eat Bitter Melon?
Serve the Bitter Melon Recipe as a side Dish to other meals. Usually, stir-fried bitter melon goes really well with a coconut curry over rice or also with European and North American meals such as a steak and mash potato.
Use it the way you would use other vegetables but in a smaller portion. Bitter Melon is supposed to be enjoyed in small quantities only. Just the way you would eat a radish salad or horseradish because the bitterness can be quite a lot. serving the bitter melon with other meals makes a complete balanced meal.
Try the following combinations, serve this bitter melon recipe with…
- Scrambled Eggs
- Chicken
- Beef
- ground Pork
- Black Bean
- Spare Ribs
- Shrimp/Prawns
- Mackrels
- a combination of other pan fried or oven fried vegetables such as carrot, okra, potato, spinach, mushrooms.
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Dear Reader, have you tried a bitter melon recipe before? Did you like it?
Please, feel free to share your experience and knowledge with us further below in the comment section!
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I didn’t know the health benefit of bitter melon. Thanks for the information. I appreciate a little knowledge about new food ingredients. I saw an Asian market selling bitter melon. Karela Bhaji is a new dish to me, but it must be delicious and I’d love to eat with rice. 🙂
It should be as common in japan as it is in india. so since u r there right now u could check it out because it is known in japan.
Oooh Helene. This might be the one and only time I will say I would NOT like this dish. My dad used to try to get me to eat bitter melon alllll the time and I just didn’t like it! Not my favorite curry. But I will say that you’ve managed to make it look far more attractive than any time my dad tried to make me eat it 😉 haha. I also didn’t know the benefits of eating it. No wonder he wanted me to eat it so much! 🙂
WOW!!!
I have to show this to my hubby, he loves karela. He always ask me to make bharwan karela (stuffed version) but this looks good… I am not a big fan but for sure would love to try this version.
Hi Helene,
I love karela and this looks like a great recipe! I am going to try it out.
I LOVE bitter melon. It’s such a great food used in Filipino cuisine.
The melons are so cuto!  I love the little bumps.  Such a cool recipe, you wouldn’t think something that bitter would taste good 🙂
Vegetable soup every night sure is way too much. Whenever my grandmother used to prepare stews, she would always make a batch big enough to have for two days. While that was still alright with me, I don’t think I could have handled a third one.
Bitter melon looks… let’s say… interesting. This is one of the kinds of food that have me wonder who on earth said “It’s bitter and unappetising. Lets prepare lunch with it!” 😉
However, curiosity would make me want to try it I’m sure the final result really is good – at least you make it look that way!
One of my favorite veggies…love it with my flat breads!
Hi Helene,
I love bitter melon/Korola, although it definitely divides opinion due to it’s very bitter taste. I wrote a little piece on my blog ‘Want to join the Obscure Vegetable Movement’ about the vegetable. I tend to fry it and sometimes add a sprinkling of turmeric and salt and nibble on it before the meal itself! Rather like a snack. I like the sound of your recipe so will definitely give it a go. Living In Goa must be lots of fun. Best Torie
I’ve never had a bitter melon but I should seek one out and use your recipe to cook it. I’m not sure how readily available they are here but we do get most things so….
There is such a vast amount of different produce out there to try! I have never had bitter gourd..in fact I have never eaten any kind of gourd. Pretty cool that you got the chef on your husbands side of the family to release his secret technique in preparing this special gourd. I did learn a lot stopping in here and seeing this Indian cuisine and I look forward to seeing more. Enjoy the weekend Helen.
I love the look of it! Â Did I tell you I’m allergic to most fruits. Â I’d have to take a nibble, and see what kind of reaction it gives me, and preferably near a good hospital;) Â So interesting though!
oh yeah I remember you mentioning your fruit allergy. Cant imagine how difficult this must be for u. =I
u grow ur own karela, how fabulous is that! never seen one on a plant actually.. heard bout all the health benifits of it this sure does look like a lovely way to relish it
I miss bitter gourd…had them very often in summer time back to the time living with my mom. Yours looks delectable indeed.
I never liked bitter gourd, except fried bitter gourd served at Indian restaurants. This recipe look so good that it might change my mind to try it.Â
thanks for sharing these health tips! my mum also tells us how healthy bitter melon is, the chinese have a saying that the more bitter, the better the medicine. my mum often just cooks it in a light soup though, it’s still bitter, but edibly bitter, so perhaps it’s a different kind of bitter gourd. would love to try it this way, I love the combination of spices used!
I never see these sorts of bitter melons around here–they really are funky looking, aren’t they? This recipe sounds like a great use for them.
Haha, that stuff looks hilarious… all knobbly and funny. I’ve never tried it before, or even seen one I don’t think. I can’t even imagine the taste… I guess it must have the a crunchy, slightly tough texture maybe, a bit like a pickle maybe? I don’t know.
The dish looks yummy – I’d love to give it a try one time soon 🙂
I’ve heard of bitter melon, but have never seen it around here. I’m game to try your recipe if I get a chance 🙂 Thanks for sharing, my friend~
I wish these were more readily available in the US since they are so so so good for you! Love the sound of this recipe.
Wonderful and what an amazing fruit! Your posts always make me wish I could take a year to wander around India and experience this astonishing food culture and discover all of these astonishing ingredients and dishes.Â
I found bitter melon at the farmers market the other day, but wasn’t for sure what to do with it. Love this post, it is so helpful, maybe I should pick some up and try it now:-) Hugs, Terra
Aaahh, I grew up having bitter melons in my side dishes, but always avoided them. But I can assure you that I would love them now. Your photos are gorgeous H! 🙂
Another method of removing bitter taste. My Tip to remove bitterness.. Family from Goa, but not sure this is a Goan method or not but know that mom used to remove bitter taste of the Karela thus….. Cut lenghtwise remove meat and seeds.- salt well inside and out. Put pieces in cheesecloth and under some weight…The salt will make the vegetable sweat. Leave for 30 mins. Take out from cloth, and wash well. About 90% of the bitterness is removed…..Cook per your recipe.
Hi Reva!
First time I hear about this method. I ought to try it out myself one of these days. thanks a lot’s for the notion! ^.^
This is very good news to me and my family, I am interested to test it, though I am not sure to find one in my local market.
thanks for the information.
Well, if you ever see one in your local market then you will recognize it and know how to use it at least. =)
The bitter melon is also called “goya” in Japan. “Nigauri” , the other name in Japan, means “bitter melon”. It is most popular in Okinawan cooking but for the 10 years it has become popular in planters as a provider of lots green shade in front of sunny windows in the summer. So people all over Japan are growing it and eating it in stir fries, mostly.
I would love to make this veggie Indian style. Your recipe looks wonderful.
Hi Pamela, Thanks for sharing all the useful info! I never thought that the bitter melon vine could be used as something that can give window shade. So that means bitter melon must be growing well indoors. How do the people in Okinawa season the bitter melon stir fries? Do they add any other flavors? Do they blanch the bitter melon first or do they have another technique to reduce some of the bitterness? Somebody mentioned in a comment in this thread that there is a way to dehydrate the bitter melon and that this reduces the bitterness a lot.
Oooh I have seen this at the grocery store but I have never ever cooked with it!!!
Would be interested to give this a go!
this is a great recipe, thank you. if you don’t like bitter gourd you still won’t like it, but if you like it this is heavenly.
Very true! thanks for your comment!
Just made this, and I love it! I have cooked the Goya bitter melon a lot. They are less spicy, and a bit less bitter than these. But saw these in the local market and thought this time I would try this kind.
Thank you for posting this recipe.
Hi Mary, thank you for your feedback. Happy to read that you enjoyed the recipe. 🙂
Karela (Bitter Gourd) is a day to day vegetable we use at home. Nice reading your article mentioning it’s variations. We deep fry it’s cut pieces for curry purposes and have it’s cut pieces steam cooked for sambar. It is one of the best natural treatment for sugar patients.
Oh lovely! I would enjoy eating your version of deep fried karela or steam cooked in a sambar. Bitter melon is definitely a useful vegetable that promotes health. Another reason to add this gorgeous vegetable to our diet. Thanks for sharing your way of preparing bitter melon. 🙂
Helene: You should ask a good goan cook to prepare you a ” Carantim Recheado”. Short description of the technique : Green bitter gourds (before getting ripe) are boiled without slicing , in water and a ted of salt.. Then a slit is made to remove the interior contents as well the spicules are paired with a sharp knife. Then the boiled and cleaned bitter gourd is dried on a towel. Next a recheado (filling) is prepared with curried shrimp mince. The slit and filled bitter gourd is tied with thread and then fried.
Carlos that’s interesting. I don’t think these stuffed bitter melons are still made in Goan homes. I suspect this is a recipe from the north? I have not seen this in any book which makes me think most probably it’s an almost forgotten dish or otherwise the so-called Goan recipe book authors would have copied it from each other by now and published it. I will ask around, it sounds like a delicious idea to stuff bitter melon with recheado paste, just like the stuffed okra with recheado paste. Thank you for sharing Carlos, you always have good knowledge of things.