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Karela Fennel Flavored Subzi

Written By FewMinute Wonders on Saturday, March 18, 2017 | 5:18 PM

Karela, Bitter gourd, Pavakkai is not very popular vegetable because of its bitter taste. But I have now developed a liking for it and use it regularly in my cooking. I have started to try variations with a base recipe. I liked this one because it had a great flavor of fennel. I had set aside a mixture of chili powder and salt, a few fennel seeds fell in the plate and I accidentally added the mix to the karela subzi.


Kerala - 1 pound sliced and broiled.
Onions - 1 finely chopped
Curry Leaves - a generous bunch
Ginger - 1inch grated
Mustard seeds - 1 tsp
Udad Dal - 1 tsp
Channa Dal - 1 tbsp
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Fennel Seeds - 1/2 tsp
Asafoetida Powder - 1/2 tsp
Garlic Powder - 1/2 tsp ( optional)
Oil - 2 tbsp
Curry Leaves- a few for garnish


1. Heat oil in a pan. Add mustard seeds allow it to pop then add head and channa dal and fry till golden brown. Add onions and cook until it turns transparent. Add all the spices mix well allow to cook for a few minutes.

2. Cut the karela into thick slices discard the seeded center. Place the karela on the baking sheet drizzle some oil and broil until they appear crispy ( 16 mins 1 pound karela).

3. Add the broiled karela and mix with the onions mix. Cook on high flame for a few minutes and then set it on low flame, cover and cook for 5 mins, garnish with curry leaves. Serve hot as a side dish with rice or roti. 


  1. Thank you for this recipe. I really enjoyed your post. Indian dishes are really healthy and tasty. I was searching for a new recipe and then I got this. I thought that I have to try this out. It looks so yummy. Yesterday I have prepared this and I just loved it. This site has many good recipes which are unique, tasty, healthy and also easy to prepare. I am working with panseva and I spend my free time to try these recipes.


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