Karely aur Chany ki Daal

Ingredients [For washing]

  • Karely (Bitter gourd): ½ kg
  • Namak (Salt): 2 tsp
  • Cheeni (Sugar): 1 tbs
  • Haldi (Turmeric powder): ½ tsp


Step 1: Wash karely properly, cut in half, and remove seeds. Cut in thin slices. Add Namak (Salt), Haldi (Turmeric powder), mix well, and leave for 1-2 hours.

Step 2: Mix for 30-40 seconds, wash properly, and squeeze to remove excess water.

After washing properly, you can freeze Karely (Bitter gourd) for up to 1 month.

Ingredients [Gravy]

  • Oil: 1 cup
  • Karely (Bitter gourd): ½ kg [washed]
  • Piyaz (Onion): 2 medium
  • Zeera (Cumin seeds): 1 tsp
  • Tamater (Tomatoes): 3 medium
  • Pissi laal mirchen (Red chilli powder): 1¾ tsp
  • Haldi (Turmeric powder): ½ tsp
  • Namak (Salt): 1¼ tsp [to taste]
  • Dhaniya (Coriander) powder: 1 tsp
  • Aamchur (Dry mango) powder: 1 tsp
  • Dahi (Yogurt): ¼ cup
  • Chana daal (Split bengal gram): 1 cup [boiled in Turmeric water]
  • Pani (Water): ¼ cup
  • Sabz dhaniya (Green coriander): 2-3 tbs
  • Sabz mirchen (Green chillies): 1-2


Step 1: Add washed Karely (Bitter gourd) in oil, mix, cover, and cook at medium flame till karely becomes golden brown. Remove fried Karely (Bitter gourd) from oil and set aside.

Step 2: Add Piyaz (Onion) in hot oil, mix, and cook at medium flame for 30 seconds. Add Zeera (Cumin seeds) and mix.

Step 3: Add Tamater (Tomatoes), Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Aamchur (Dry mango) powder, mix and cook at the medium-low flame for 1 minute.

Step 3: Add Dahi (Yogurt), mix, cover and cook till oil separates and tomatoes become soft.

Step 4: Add boiled Chana daal (Split Bengal gram) and Pani (Water), mix, cover and cook at low flame for 8-10 minutes. Add Sabz dhaniya (Green coriander), Sabz mirchen (Green chillies) and mix well.

Ready to serve with Chapati