Oven Roasted Karela is an Indian appetizer. Learn the easy oven roasted karela recipe and ingredients; professional kitchen tips to bake your butter gourds at home conveniently.
This article contains the following subheadings:
- Description: What it is, history, and facts.
- The Recipe: A detailed information on preparation and more.
What is Karela?
Karela is an Indian vegetable that is a member of the bitter gourd family. The name karela translates to bitter melon, but karela doesn’t taste as bitter as you would think.
Karela is a subtropical vegetable that belongs to the family of cucurbits. The botanical name for karela is Momordica Charantia and it’s typically found in warm and tropical regions of Asia, Africa, America, Europe and Australia. It’s also known as balsam pear, snake gourd or balsam apple.
Karelas are mostly used in South Asian cooking, where they are boiled or baked in a tandoor oven until they become tender and can be eaten whole.
The best time to harvest karela is after the first frost when they’re big enough to be harvested. They are very difficult to peel so make sure you cut them into pieces before peeling them.
Once peeled and cut, they can be boiled or steamed but if you don’t want to cook them right away you can store them in a container with some water like cabbage and store it in the fridge until ready to use.
Karela can also be dried in sun and ground into powder, washing them thoroughly then drying them on our rooftop balcony over two days.
Oven Roasted Karela Recipe
Oven roasted karela may not be the first thing that comes to mind when you think of Indian cuisine, but it’s fast becoming a favorite snack in Indian households! This oven roasted karela recipe makes this vegetable extra crispy and healthy, since no oil or ghee are added. It’s also very simple to prepare, so your whole family can enjoy it as well!
Ingredients needed for Oven Roasted Karela
- 2 cups bitter gourd (thin sliced)
- 1/4 cup gram flour / besan
- 3-4 tsp rice flour
- 1 tsp corn flour
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp garam masala
- 3-4 tsp olive oil
- 2 tsp water
- salt to taste
How to make Oven Roasted Karela step by step
- Place the bitter gourd slices in a basin.
- Mix in the salt and turmeric and let aside for 1-2 hours.
- To remove bitterness, wash well with water 2-3 times.
- Preheat the oven to 400°F/210°C.
- In a mixing bowl, combine besan,rice flour,corn flour,red chili powder, coriander powder, garam masala, and salt.
- Mix the aforementioned masala mixture into the bitter gourd slices.
- Then drizzle olive oil and water over the slices and toss to coat.
- Place these slices on a baking sheet coated with parchment paper and bake for 20- 25 minutes, or until crisp.
- Remove from the oven and store in an airtight container.
- Crispy cooked bitter gourd chips are ready to serve.
Recipe Video: How to make Oven Roasted Karela
Learn how to make oven roasted karela. This is a video on how to prepare your oven roasted karela.
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Oven Roasted Karela endnote
Karela, also known as bitter melon, is a very healthy vegetable that originated in India but has now spread to many other parts of the world. Many parts of India use it in their recipes, but some people don’t know how to cook with it because they are afraid of its bitter taste. Karela tastes quite bitter, but it can be made into a delicious dish if prepared and cooked the right way. This tutorial will teach you how to oven roast karela to make it healthier and more flavorful than stir-frying or boiling it!