Saunfia Karele are bitter gourds made in a typical Punjabi style where these gourds have a unique flavor of fennel or saunf .

Karele or bitter gourds make an excellent side dish and taste absolutely delicious . I know there are many people who just cannot eat this humble , delicious and nutritious veggie due it’s bitter characteristic , but trust me if you marinade these well you will simply love them . The bitter taste will be almost gone . To remove this bitterness , simply  rub in some salt , yogurt and a tsp of flour . After an hour or so wash them well to prepare in the method you like .

The Saunfia Karele  have a delicious flavor from fennel . A little onion and some tomatoes add to it’s softness and give body to the side dish . I do not discard the seeds of this gourd , as I quite like them , but there are people who just cannot eat these seeds . So , one can discard them either before or after frying . The spices used are basic everyday spices and this is actually a no frill dish but yet exotic with saunf / fennel seeds . It pairs beautifully with Hari Moong ki Dal or Tri Daali Dal or for that matter any dal of your choice along with some flatbread .

I have been posting all Punjabi Dishes from my drafts this week . With a complete lock down and quarantine mode we postponed our April Mega Marathon and decided to go easy . Just hoping and praying that God gives us strength to face the difficult time that we all are going through.

Saunfia Karele

Saunfia Karele

Ingredients

250 gms bitter gourds
2 tbsp oil
1 tbsp fennel seeds
2-3 onions
1/2 tsp turmeric powder
1 tsp red chilly powder
1 tsp coriander powder
1/2 tsp garam masala
1 tomato
Salt to taste

Method

Peel the bitter gourds , cut into slices.
Sprinkle salt , 2 tbsp curd , 1 tbsp wheat flour .
Mix well and keep aside for an hour .
Wash, squeeze and deep fry till light golden .
Heat oil in a pan .
Add fennel seeds and onion slices . Sauté till translucent .
Add bitter gourd slices, chopped tomatoes , red chilly powder , coriander powder , garam masala and salt to taste .
Cover and cook till gourds are soft .
Serve with roti .

Saunfia Karele

For more Bitter Gourd Recipes check here –

Stuffed Bitter Gourds

Karela Crisps with Nuts

Aaloo je Masale wara Karela ( potato stuffed gourds )

Print Recipe
Saunfia Karela
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 20 Minutes
Cook Time 20 Minutes
Passive Time 60 Minutes
Servings
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 20 Minutes
Cook Time 20 Minutes
Passive Time 60 Minutes
Servings
Instructions
  1. Peel the bitter gourds , cut into slices.
  2. Sprinkle salt , 2 tbsp curd , 1 tbsp wheat flour .
  3. Mix well and keep aside for an hour .
  4. Wash, squeeze and deep fry till light golden .
  5. Heat oil in a pan .
  6. Add fennel seeds and onion slices . Sauté till translucent .
  7. Add bitter gourd slices, chopped tomatoes , red chilly powder , coriander powder , garam masala and salt to taste .
  8. Cover and cook till gourds are soft .
  9. Serve with roti .
Recipe Notes

7 thoughts on “Saunfia Karele”

  1. I love karela and this dish is making me miss it all the more. Hopefully when all this is over I can buy some karela and make this recipe. Looks so beautiful!

  2. My husband and my daughter both love bitter gourds and I prepare the curry sans north Indian touch. Fennel seeds never come to my mind since it is not used in south Indian cooking. Will remember this recipe next time I get karela. Thanks for that tip to cut down the bitterness.

  3. I love adding saunf, methi in my karela, but have never tried adding tomato. I will try your version as I love this humble veggie.

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