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Main course · Pakistani

Karela Sabzi (Spiced Bitter Gourd Stir-Fry) with Daal and Rice

45 min Serves 4 ~520 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 400 g bitter gourd (karela)
  • 150 g red split lentils
  • 300 g basmati rice
  • 1 onion, sliced
  • 3 tbsp vegetable oil
  • 3 garlic cloves
  • 0.5 tsp ground turmeric
  • 1 tsp chilli powder

Nutrition (per serving)

Calories
520 kcal
Protein
16.3 g
Carbohydrate
85.8 g
of which sugars
3.8 g
Fat
11.7 g
of which saturates
1.1 g
Fibre
6.6 g
Salt
0.04 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    If you can't find bitter gourd, courgette makes a milder everyday swap, though the dish will lose its characteristic bitterness. Halve the bitter gourd lengthways, scoop out the seeds and slice thinly, then rub with a little salt and leave for 10 minutes to draw out some of the bitterness; rinse and pat dry.

  2. 2

    Put the red split lentils in a pan with the ground turmeric and 600ml water, bring to the boil and simmer for 20 minutes until soft. Cook the basmati rice separately in plenty of boiling water for 10-12 minutes, then drain both.

  3. 3

    Heat the vegetable oil in a frying pan and fry the bitter gourd over high heat for 10 minutes, stirring often, until browned and tender.

  4. 4

    Add the onion and garlic cloves and fry for 6 minutes until softened, then stir in the chilli powder and cook for 1 minute more.

  5. 5

    Serve the bitter gourd sabzi alongside the daal and rice.

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