Margose Friere (Fried Bitter Gourd)

Karela Bitter Gourd "Margose" is a delightful, easy-to-prepare dish for one of the most nutritious vegetables. Since I was a child, I've had a soft spot for this vegetable/fruit. I enjoy it in a variety of meals, including stir-fried, curried, and vindaye spices. Bitter gourd, also known as Karela, may not be a favorite of many people because of its bitter flavor. However, for generations, this fruit/vegetable has been a key element in a variety of medical formulations and therapeutic therapies. It is high in important nutrients and beneficial components, making it an excellent complement to your diet. The bitterness is the key to all of its beneficial effects; it is high in medicinal values.


The more I learn about this vegetable, the more intrigued I am learning about its numerous health advantages. Some of its advantages include keeping a healthy digestive system, improving the immune system, treating and balancing diabetes, aiding weight reduction, being beneficial for eyesight, and being a terrific component to keep you looking radiant and attractive due to its high antioxidant content.


I will surely retain Karela in my diet, and with all of these wonderful reasons, I am confident that one can overlook its bitter flavor and consider consuming it.


Ingredients for Margose Friere:

Serves 4

  • 4-6 medium-sized Karela cut into thin wedges with seeds removed
  • 1 large onion, thinly sliced
  • 1 clove garlic – thinly sliced (I use garlic salt)
  • 1 tsp grated ginger
  • salt to taste
  • Fresh green or red chilli – sliced
  • 1 teaspoon of jaggery or sugar (optional)
  • 2 Tbs vegetable or rapeseed oil for cooking

Preparation of Fried Bitter Gourd:

  1. Begin by washing the Karela, then cutting it in half lengthwise, removing the seeds, and slicing it into 12-inch pieces. Place in a bowl, season with salt, and set aside. You may do this and leave it overnight or for up to an hour. Think of it like chemistry: greater concentrated components attract lesser concentrated components, and in this case, the salt aids in extracting the water content from the Karela. This results in a decreased water content in the Karela, which makes them crispy when fried.
  2. Squeeze out all of the water from the Karela and set them on a kitchen towel to thoroughly dry.
  3. Heat the oil in a large nonstick skillet or skittle over medium heat, then add the onions and cook for 1 to 2 minutes.
  4. Cook for 15 minutes over low heat, stirring regularly, after adding the Karela.
  5. Sprinkle with garlic salt, jaggery, or sugar if using, combine well, and sauté for 2 minutes over medium heat, tossing regularly, until brown and crispy. Arrange the chopped chilies on top.
  6. Serve warm and crispy as a side dish alongside boiling rice.
  7. Note from Anou Manzer: This recipe is gluten free, high in fiber, and low in cholesterol.