Recipe for Fried Bitter Gourd with Mango

7 | 35 Minutes | by Nabia Tariq

A unique recipe that uses two very different ingredients - Mango and Bitter Gourd together !


15 Minutes


20 Minutes



TOTAL Servings



  • 10 Pieces Bitter Gourd (Karela) (Medium sized)
  • ½ Cup Raw Mango (Kachi Kairi) (finely chopped)
  • ⅓ Cup Onion (Pyaaz) (finely chopped)
  • ½ Cup Tomatoes (Tamatar) (finely chopped)
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Red Chili Powder
  • Salt to taste
  • 2 Tablespoons Oil


  1. Peel the bitter gourd, slit each bitter gourd lengthwise and scoop out the insides carefully creating a hollow in the centre
  2. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 1 to 2 hours.
  3. Wash the bitter gourd and pat it dry using a kitchen towel. Keep aside.
  4. Combine onions, tomatoes, raw mango, red chili powder and salt in a deep bowl. Mix well.
  5. Heat 1/2 tbsp oil in a deep non-stick pan, add the cumin seeds.
  6. When the seeds crackle, add the above prepared mango mixture. Cook on a medium flame for 2 to 3 minutes while stirring occassionally.
  7. Fill a portion of the prepared mixture into each slit bitter gourd and keep aside. You may tie with a thread all over to ensure that the mixture stays intact and does not spill outside.
  8. Repeat the same to stuff the remaining bitter gourd with the prepared mango filling.
  9. Heat the remaining oil in a broad non-stick pan, add the bitter gourd and cook on a medium flame till they turn golden brown in colour from all the sides. You may use more oil if required.
  10. Cool slightly and cut each bitter gourd into 1 inch pieces.
  11. Serve hot with phulkas.

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