Karela Capsicum Subzi – Recipe

Here is a delicious combination of bitter gourd, onions, tomatoes and capsicum!


  1. 2 cups bitter gourd (karela) strips
  2. 1 cup capsicum strips (green and yellow)
  3. 2 tbsp oil
  4. 1 tsp cumin seeds
  5. a pinch of asafoetida
  6. 1 cup sliced onions 1/2 cup sliced tomatoes 1/2 tsp turmeric powder (haldi)
  7. 1 tsp chilli powder
  8. 2 tsp coriander-cumin seeds (dhania-jeera) powder
  9. 1 tsp sugar
  10. Salt to taste

How to make it:

  • Combine the karela strips and salt in a deep bowl, mix well and keep aside for 10 minutes.
  • Squeeze out the excess water from the karela and keep aside.
  • Heat the oil in a broad pan, add the cumin seeds and asafoetida.
  • When the seeds crackle, add the karela strips and onions and saute on a medium flame for 2 minutes.
  • Add the turmeric powder, mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
  • Add the capsicum, tomato slices and salt, mix well and and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  • Add the chilli powder, coriander-cumin seeds powder and sugar, mix well and cook for a minute.
  • Serve immediately with rice, dal and roti.
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