Bitter gourd – karela and korola
Bitter gourd is one of those vegetables you either adore straight away or slowly learn to love. It is karela in India and Pakistan and korola in Bangladesh, where the small variety is known… 3 Products
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Bitter gourd – karela and korola
Bitter gourd is one of those vegetables you either adore straight away or slowly learn to love. It is karela in India and Pakistan and korola in Bangladesh, where the small variety is known as uchhe. Its sharp bitterness is the whole point: in South Asian cooking it balances sweet, sour and spicy flavours on the same plate.
We sell fresh bitter gourd in 250 g packs and 1 kg bags. If you would rather skip the prep, the frozen version comes cleaned and cut, 300 g per bag, ready for a quick karela fry on a weeknight.
Bengali meals often open with a small portion of korola bhaja before the dal and fish arrive, while Punjabi cooks braise karela with plenty of onion or stuff it with spices. It goes well alongside okra and other desi gourds, and a little turmeric rubbed over the slices before frying is traditional.
Taming the bitterness
- Salt and squeeze: slice the gourd, toss with a teaspoon of salt and a pinch of turmeric, leave for 20–30 minutes, then squeeze out the juice firmly.
- Scrape the ridges: run the back of a knife over the bumpy skin to soften the flavour while keeping the shape.
- Seeds: remove the hard seeds from large gourds; in young ones they can stay.
- Balance it: slowly caramelised onions, a little sugar, tamarind or amchur all round off the edge.
Wrapped in paper in the salad drawer, fresh bitter gourd keeps for three or four days. Once it starts turning yellow it is riper and softer, so use it soon. A Bengali shukto also needs panch phoron, and there is plenty more fresh produce under fruit and vegetables.
Frequently asked questions
What is karela called in English?
Karela is bitter gourd in English, also sold as bitter melon. Bengali speakers call it korola, and in German shops it's labelled Bittergurke. You'll find both fresh and frozen versions in our range.
Do I need to peel bitter gourd?
No, peeling isn't necessary. Many cooks lightly scrape the ridged skin to mellow the flavour. For stuffed karela, leave the skin fully intact so the gourd holds its shape while it braises in the pan.
How do I use frozen bitter gourd?
Our frozen bitter gourd is already cleaned and cut. Let it soften slightly, squeeze out the excess water, then fry it in hot oil with onion, turmeric and chilli until crisp. A 300 g bag serves about three people as a side.
What is shukto?
Shukto is a Bengali mixed-vegetable dish traditionally eaten at the start of a meal. Bitter gourd, aubergine, potato, plantain and drumstick are gently cooked with panch phoron, mustard paste and a splash of milk, giving a mild, slightly bitter flavour.