Description

Karela Whole & Powder – Kitchen & Traditional Herbal Ingredient for Everyday Use

Karela Whole & Powder – Prakriti Ka Anokha Khazana, Aapki Kitchen Aur Herbal Collection Ki Nayi Pehchaan!

Karela, commonly known as Bitter Gourd or Bitter Melon, is a plant-based ingredient obtained from the fruit of Momordica charantia L. It has a strong, bitter flavour and is traditionally used in Indian kitchens for sabzi, stuffed karela, chips and pickles. It is also known in Ayurvedic texts as Karavellaka. It is available as dried whole karela (whole or sliced pieces) and as a finely ground powder. The whole form is suitable for those who prefer the original plant material, while the powder offers convenient handling and storage.

Karela Whole & Powder can be included in your collection of dried vegetables, spices and botanical ingredients. Choose the form that best suits your intended use.

Benefits & Features

• Plant-Based Ingredient: Derived from the fruit of the Bitter Gourd plant.
• Whole Form: Suitable for customers who prefer original, unprocessed dried karela.
• Powder Form: Fine, convenient to handle, measure and store.
• Kitchen Staple: Traditionally used in sabzi, stuffed karela, chips, pickles and masalas.
• Traditional Ayurvedic Herb: Known in Ayurvedic texts as Karavellaka.
• Easy to Use: Can be soaked, cooked, ground or added directly to recipes.
• Convenient Packaging: Easy to keep in a cool, dry storage area.

How to Use

Karela Whole – Dried Form:

• For sabzi: Soak a handful of dried karela pieces in warm water for 15-20 minutes, drain and cook with onion, spices and oil as per your recipe.
• For chips or fry: Soak, drain, pat dry and shallow fry or roast with salt and spices.
• For pickles and masalas: Use soaked or lightly roasted pieces as per your recipe.

Karela Powder:

• For cooking: Add ¼ to ½ teaspoon of powder to dal, sabzi, curries, roti dough or spice blends.
• Traditional use: Traditionally, a small pinch (about ¼ teaspoon) is mixed in a cup of warm water or buttermilk, as advised by a qualified Ayurvedic doctor.
• Start with the smallest quantity, as the flavour is very bitter.

Karela – Different Indian Names

• Hindi: Karela — करेला
• Sanskrit: Karavellaka — कारवेल्लक
• English: Bitter Gourd / Bitter Melon
• Marathi: Karle — कारले
• Gujarati: Karela — કારેલા
• Punjabi: Karela — ਕਰੇਲਾ
• Bengali: Uchhe / Korola — উচ্ছে / করলা
• Tamil: Pavakkai — பாகற்காய்
• Telugu: Kakarakaya — కాకరకాయ
• Kannada: Hagalakayi — ಹಾಗಲಕಾಯಿ
• Malayalam: Kaippakka — കൈപ്പക്ക
• Odia: Karla — କଲରା
• Assamese: Tita Kerela — তিতা কেৰেলা
• Urdu: Karela — کریلا

Botanical Name: Momordica charantia L.
Part Used: Fruit (Phal)

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Disclaimer: Information on SomSanjeevani is collected from books, traditional references, and publicly available sources for general information only. Please consult a qualified Ayurvedic doctor before using any herb or herbal product.