INSTANT POT KARELA(BITTER GOURD) recipes- 99 percent bitter free – Side for roti – 5 main Ingredients .

Do you like Karela and doesn’t like bitterness. Try my recipes . They are 99 percent bitter free . Even kids will like eating with Steamed rice or grains of your choice. I shared a Soaking tip which reduces the bitterness and softens Karela and cooks fast with minimum Oil . I tried few recipes in Instant Pot and shared how to cook crispier ( they will  taste like as if they are deep fried) . Here are few recipes I tried and it takes 10 minutes to cook and saute . One pot to cook from start to finish. 

It is one of nutritious vegetable and not deep  frying retain the required nutrients of the vegetable . Bitter Gourd is very less in Calories ( If not deep fried) carrying just 17 Calories per 100 grams . Some People may not like it because of bitterness . Adding Spices makes it more palatable . Outer skin and seeds are discarded due to high alkaloid content ,but can be enjoyed by marinating with correct Ingredients . Marinating reduces bitterness and Cooks fast. Discard the liquid after Marinating.

                           According to some Clinical studies Polypeptide , Charantin, Vicine present in it are believed to help in maintaining normal Blood Glucose . Because of its bitterness it is a good source of disease preventing and health promoting phyto chemical compounds. It is a unique vegetable fruit that can be used as food or medicine. If you are thinking of adding Bitter gourd or Bitter Melon to your diet , make sure you limit yourself for 4 to 5 times in a month.  Source :  HM.

SOAK KARELA FOR One or Two hours or Overnight in the refrigerator. If they are big I recommend to soak overnight . If they are medium and thin One or two hours is sufficient . Flip in between . You can pour the marinade liquid in the slit of Karela so they get soft in less time. This Soaking will reduce the bitterness( The Karela I buy here are tooo bitter and not good for Stomach) . Discard the marinade liquid before Cooking.



  1. STUFFED KARELA( BITTER GOURD) – 99 PERCENT . Check my recipe for Soaking and Cooking tip to enjoy a tasty and Crispy Bitter gourd( karela) 

Recipe :

2. INSTANT POT KARELA( BITTER GOURD) .It’s a sweet and sour bitter gourd recipe. I cooked in One pot from start to finish . It’s a tasty recipe you can serve with Steamed rice. Stays good for 4 to 5 days in refrigerator .


3.KARELA PICKLE . IT stays good for more than a week. Simple recipe prepared with few ingredients and Everyday Ingredients from your Pantry. check recipe for Soaking and Cooking tip  in Instant Pot .


4. STUFFED KARELA( BITTER GOURD) MASALA STIR FRY with HOMEMADE MASALA POWDER. Prepare the stuffing in your free time. Takes less to Cook and stuff. Check recipe how to build pressure by adding minimum water. No burnt bottom. Follow my recipe to enjoy a tasty stuffed Karela stir fry .







 Lauki Mango Spinach Mixed Dal – Pressure Cooker – Side for Roti ( Indian Bread) 

 After I came to USA I do all my house hold work at my leisure time . I can do in the  morning or evening or I can postpone for next day . No need to depend on Maid . Once we finish cooking  , we need to clean  Vessels, Either in  dish washer or hand wash and sometimes big vessels occupy more space and need to  hand wash them instead of cleaning in dish washer. Today I’m sharing Lauki mango Spinach Mixed dal recipe in pressure cooker from start to finish and 2 vessels to clean at the end. Though I cook a lot in INSTANT POT , sometimes I like cooking in Pressure Cooker. Dal in pressure cooker cooks perfectly with right consistency , not too thick and not too thin .

           . Dal is a must in our meal along with stir fry vegetable and Rasam. I cook dal in pressure cooker . Then cook vegetables and add dal to cooked Vegetables and again tadka. I don’t know why I cooked in 3 different vessels. At the end 6 vessels to clean . After I bought Instant pot I bought a small pressure cooker too  . Cooked everything in One pot i.e Pressure Cooker. Check my recipe how much dal  , water and vegetables to be added to get right consistency .  Number of Whistles. Not too thick and not too thin. I like adding Green chilli paste along with Curry Powder and Rasam powder . Ginger too . Adds little spiceness to dal and not too Spicy. Here is the recipe for EVERYDAY DAL in PRESSURE COOKER . Clean Cooking and dal is not going to Splutter . 

Recipe for 4 to 6 .

Preparation time – 15 minutes and Cooking time – 15 minutes


1. Mixed dals ( Toor dal , Channa dal and Yellow Moong dal  – 3/4th  cup ( Soak for half hour. Wash before and after soaking)

2. Water – 1 1/4 measuring cups ( Just sufficient) Don’t add more 

3. Vegetables – Onion – medium ( finely chopped) , tomatoes – 3 ( chopped) , Lauki ( green squash ) – Medium ( Peeled and Chopped into big pieces) , Mango – medium ( peeled and chopped)

4. Spinach – 3 big handfuls chopped ( add at the end) 

5. TADKA( seasoning ) – Garlic – 6 cloves ( Peeled and crushed ) , Split black urad dal – 1 tbsp , 1/2 tbsp Cumin and Mustard seeds each , Red chillies – 3 to 4 and Hing – Pinch

6. Green chilli paste – 3 green chillies  , Ginger – small piece ( crushed ) , Sambar or Rasam Powder – 1/2 tbsp , Curry powder – 1 tbsp

7. Juice of Lime – One 

8. Oil – 2 tbsp or 1 tbsp and Ghee – 1/2 to 1 tbsp to add at the end 

9. Finely chopped coriander 


1. Soak dals for half hour . Wash before and after soaking. Add 1 1/2 measuring cup water to washed dal .

2. Chop vegetables .

3. Heat Pressure cooker on medium heat . Add Oil . When Oil is warm add Crushed garlic followed by Black Split urad dal , Mustard  seeds, Cumn seeds and Broken red chillies. 

4. Add finely chopped Onions. Season with salt and turmeric. Fry for couple of minutes.

5. Add chopped tomatoes , Lauki and mango . Green Chilli paste and Crushed ginger. 

6. Add curry powder and Sambar powder . Add Dals with water . Mix well .

7. Close lid . Pressure cook for 2 whistles on medium high heat.

 8. Once Pressure comes down . Open the lid and add chopped Spinach. Taste for salt and Spices and add accordingly .

                     If needed squeeze juice of lime and add 1 tbsp GHEE . 

SERVE with Steamed rice or Phulka or Plain Paratha . 




Breakfast in 5 minutes  with Instant Oats Vermicelli Upma Mix  – Kids Lunch Box/ Breakfast/Dinner  – Instant pot 

 Just 5 main INGREDIENTS is all you need to enjoy this tasty porridge( Instant Upma mix, Vegetables and Water ) for Breakfast/Lunch/Dinner   .  Check recipe for the amount of Water , Upma mix and vegetables to add . If you like Upma do try my version of Upma  with Vegetables to pack for Kids Lunch Box with Plain Yogurt or for Breakfast or Dinner . It’s One pot meal and I added good amount of Vegetables . I roasted Sooji and Vermicelli with seasoning and stored in a box. This Instant Upma mix stays good for months in refrigerator and saves time for you in the morning.

                  It’s easy to prepare in the morning. Just add vegetables , Instant upma mix and water. I tried in INSTANT POT without any water left and no burnt bottom. Don’t forget to squeeze juice of Lime at the end.  It will  build pressure and Pin drops in 5 minutes . Take out inner pot immediately . Fluff up with steel fork  and squeeze juice of Lime . I guarantee you won’t stop eating this. Here is the simple recipe with everyday ingredients from your pantry .



One cup – Measuring cup 

1. UPMA MIX – 1  Cup ( Heat 1 tbsp Oil and add Urad dal – 1 tbsp , 1/2 tbsp Cumin seeds , 1/2 tbsp Mustard seeds. Broken red chillies – 2 to 3,  curry leaves and handful of Peanuts  .  Fry for couple of minutes . Add 1/2 cup whole wheat Vermicelli , 1/2 cup  Sooji or Semolina or Oats  or ROASTED WHEAT UPMA MIX . Fry till light brown . Cool and store in air tight container)   

2. Vegetables –  One tomato( chopped) frozen green beans  , frozen Carrots – and frozen green peas – 1/2 cup .

3. Green chillies – 4 ( light green are mild or zero spicy . Adds taste and flavor to upma) , Ginger – small piece ( chopped) 

4. Water – 2 measuring cups 

5. Oil – 2 tbsp  and Salt accordingly

6. Finely chopped coriander to add at the end 

7. Juice of Lime – One

8. Rasam powder or Sambar powder -1/2 tbsp to 1 tbsp 


1. Add water to inner pot . To this water add salt . Taste water for salt . Now add 2 tbsp Oil and vegetables ( frozen green beans, carrot , Chopped tomato and frozen green peas.) 

2. Add Upma Mix . Rasam powder or Sambar powder . Mix well . 

3. Close lid . Manual 4 minutes .   Unplug  when silver button pops up . NPR ( 5 to 7 minutes) 

4.  Open lid . Take out the inner pot. Check bottom . Mix gently and squeeze juice   of Lime and chopped Coriander .

5. Taste for salt and add accordingly . 

                     PACK for KIDS LUNCH with Plain Yogurt   Or for Breakfast or for Dinner. It’s One pot meal . 


Recipe for 3 


One cup – Measuring cup 

1. UPMA MIX – 1  Cup ( Heat 1 tbsp Oil and add Urad dal – 1 tbsp , 1/2 tbsp Cumin seeds , 1/2 tbsp Mustard seeds. Broken red chillies – 2 to 3,  curry leaves and handful of Peanuts  .  Fry for couple of minutes . Add 1/2 cup whole wheat Vermicelli , 1/2 cup  Sooji or Semolina or Oats  . Fry till light brown . Cool and store in air tight container)   

2. Vegetables – One tomato ( chopped) , 10 green beans ( chopped) , Carrots – chopped , frozen green peas – 1/2 cup and Onion – 1/2 cup ( chopped ) 

3. Green chillies – 4 ( light green are mild or zero spicy . Adds taste and flavor to upma) , Ginger – small piece ( chopped) 

4. Water – 3 measuring cups 

5. Oil – 4 tbsp  and Salt accordingly

6. Finely chopped coriander 

7. Juice of Lime

8. Rasam powder or Sambar powder 


1. Heat a wide pan on medium high flame . When warm add Oil . Add  Chopped Onions, green beans, Carrots and frozen green peas, Cook for 2 minutes.

2. Add water and salt . Taste water and add accordingly .

3. Add Instant Upma mix, Rasam powder or Sambar powder . Mix well . Cook until the ingredients absorbs all water.

4. Switch off the stove. Cool and squeeze juice of Lime and finely chopped coriander .

5. Taste for salt and add accordingly . 

PACK for KIDS LUNCH BOX with Plain curd .

                                           Or for Breakfast or for Dinner. It’s One pot meal . 


Aloo  Methi ( Potato with Fenugreek Leaves ) with Instant Green Dosa ( Masala Dosa ) .- INSTANT POT – Lunch / Dinner . With MIXED NUTS CHUTNEY 

Aloo Methi ( Potato with fenugreek leaves) is a dry curry I tried in Instant pot without adding water. I added whole bunch of Methi leaves and it’s not bitter. The ingredients I added has supressed the bitterness . I didn’t get any burnt sign and no water left. Happy about the outcome. Unplug when silver button Pops up and QPR after 5 minutes. The moisture from washed Potatoes will build the pressure. . The spices will  add flavor and taste to the curry.  Here is the Simple recipe with 5 main ingredients and Less cooking time.You can use Aloo Methi to stuff Paratha ( Indian Bread) or stuff in  Instant Dosa ( prepared with 2 lentils and grains  and soak for an hour ) or serve with Phulka or Steamed rice. I stuffed the Potato curry in Dosa and served with MIXED NUTS CHUTNEY. I’m sharing Dosa recipe and Chutney recipe in the same post. Here is the Simple recipe with everyday ingredients from your Pantry . 

Boiled Potato:   One Cup of Boiled Potato provides 293 micrograms of Copper and 69 milligrams of Phosphorous the two essential minerals . Need of Phosphorous helps to make several important Biological compounds including the lipids in your Cell membranes , Hemoglobin and DNA .It also contributes to Bone tissue . Copper supports several aspects of Brain function.Adding Boiled Potato’s to your diet boosts your Vitamins and Minerals intake which contributes to your overall Health.



1.  VEGETABLES : Potato – 4 big or 8 Medium and Frozen green peas – 1/2 cup ,                        Onion – One big ( Finely chopped ) , Green chilli paste – 1 tbsp , Crushed Garlic – 4 cloves , Crushed Ginger – 1 tbsp


2. Spice powders – Red  chilli powder , Coriander and Cumin powder – 1 tbsp 

3.  Dry mango powder or Juice of Lime or Grated raw Mango OR Sambar powder and MTR PULIGORE POWDER 

4. Oil – 2 tbsp , Salt and Turmeric – 1 /4 th tbsp

5. Seasoning – Mustard seeds – 1/2 tbsp , Cumin seeds – 1/2 tbsp and  Broken Red chillies – 4 


1. Peel the Potatoes and cut into small cubes . Keep them in water till you are ready to cook and to avoid discoloration. Moisture  from potatoes will help build the pressure without adding any water .

2. Turn Instant Pot to saute mode . When warm add Oil . Splutter Mustard seeds, Cumin seeds, Red chillies. 

3. Add crushed garlic, Ginger and green chilli paste. Fry for a minute.

4. Add finely chopped Onions . Season with Salt and Turmeric. Mix well . Close with lid and cook for 2 minutes. Uncover and fry till onions are light brown.

Add washed FENUGREEK LEAVES ( METHI LEAVES) . Fry for couple of minutes .

5. Add cubed potato . Mix  well . DON’T ADD ANY WATER . Close the  instant pot lid. Manual 4 minutes. Unplug when silver button pops. QPR after 5 minutes. 

6. Open the lid . Saute for 2 minutes ( Optional) . Add  frozen green peas , red chilli powder , Coriander and Cumin powder .  Add Chopped coriander and Mint leaves.

7. Squeeze Juice of lime or dry mango powder or grated raw mango or MTR PULIGORE POWDER . Mix gently .

                            TASTE for Salt and Spices and add accordingly .

Use as STUFFING for Plain Paratha ( Indian Bread)  or as Stuffing for DOSA ( Lentil crepes) 


  1. Soak 1/2 cup Split green moong dal and 1/2 cup Yellow moong dal and handful of Brown Basmati rice for One hour .

2. Grind with 2 green chillies, small piece of ginger, salt and sufficient water. 

3. No need to rest the batter . You can prepare Dosa immediately .

4. Stuff with ALOO METHI CURRY and

                                 SERVE with  Raw Mango Mixed NUTS CHUTNEY .


1. Grind half cup mixed nuts , Handful of peanuts, handful of peanuts , 2 red chillies, 2 Green chillies , salt and 1/2 cup raw mango pieces with sufficient water. You can add handful of Coriander leaves .

2. Add 2 tbsp Oil . When warm add 1 tbsp Black split urad dal , 1/2 tbsp Cumin seeds, 1/2 tbsp Coriander seeds and 4 Broken red chillies.

3. Add this tadka to the Chutney .

           SERVE with MASALA DOSA . 


Zero Oil Soup with 16 Beans .IMG_2462 IMG_2461  One POT  Meal for LUNCH or DINNER  . KIDS will eat and drink without complaining about the ingredients. 

      What I like about this soup is we can Cook everything in One Pot. Easy and Simple recipe that you can prepare ahead of time and refrigerate and bring to boil before you serve for Lunch / Dinner .   It ‘s best Soup to try when the temperatures are dropping . It not only  keeps you warm , but fills you up. Easy way to feed Vegetables and Beans for Kids. Read about the Health Benefits of Ingredients I used at the end of the recipe .  I added a Special ingredient  which enhances  the taste of the soup. One pot meal for Lunch/dinner . Everyone in your family will enjoy it ( including picky eaters) without complaining about the ingredients.


Transfer all the Ingredients to Instant pot.  Close the lid . Manual( Pressure cook – 10  minutes ) .  Unplug when you see Low. NPR ( 5 to 10  minutes) .

Recipe for  3 People. 


1.Whole Grain Penne Pasta – 1/2 Cup and Potato – 1  to thicken the soup .

2. 16 Beans  -1/2 cup ( Soak overnight)  or Canned Beans  of your choice 

3.  VEGETABLES : Onions – 1/2 Cup( Chopped) and Garlic Cloves (4 to 6 ) – Crushed,  Tomatoes – 2 ( Finely Chopped), Bell Pepper – Medium ( Finely Chopped) and Vegetables of your choice ( Green Beans , Carrots , Chopped cabbage etc) .

4. Water – 3 Glasses ( 24 Ounces)

5.Pizza  Sauce – 1/2  cup ( Special Ingredient) or Salsa – 1/2 cup or Marinara sauce – 1/2 cup 

6. Spice powders : Red Pepper Flakes – 1 tbsp. ( Mild Spicy), Coriander and Cumin Powder – 1/2 tbsp. each, FRESHLY ground Black Pepper – 1/2 to 1 tbsp and Mixed Herbs – 1/2 to 1 tbsp

7. Cinnamon Stick – Small 

8. Salt as per taste


1. Soak Beans  Overnight Wash and transfer to inner pot . OR CANNED BEANS OF YOUR CHOICE 

2. To this add finely Chopped Onions ,  Chopped Potato , Crushed Garlic , Tomatoes , Bell Pepper , Chopped vegetables . Whole Grain Pasta,  and Pizza Sauce or Salsa .

3. Season it with Salt , Red Pepper Flakes , Coriander and Cumin Powder, Cinnamon Stick. 

4. Add water . Close lid . Manual  10 minutes. Unplug when you see LOW . NPR . 

5.  Open the lid.  MASH THE POTATO . Taste for Salt and  Spices  and add accordingly.   Add Mixed herbs and freshly ground Black Pepper. 

JUST INFO:IMG_2165 Source : HM .

1. Whole Grain or Whole Wheat :    If you select 100 Percent Whole Grain or Whole Wheat Products , the Bran and Germ of the Wheat will remain in your Meal and the Health Benefits will be Impressive.

2.Boiled Potato:   One Cup of Boiled Potato provides 293 micrograms of Copper and 69 milligrams of Phosphorous the two essential minerals . Need of Phosphorous helps to make several important Biological compounds including the lipids in your Cell membranes , Hemoglobin and DNA .It also contributes to Bone tissue . Copper supports several aspects of Brain function.

Adding Boiled Potato’s to your diet boosts your Vitamins and Minerals intake which contributes to your overall Health.

3. Cinnamon Stick :     Cinnamon helps people with Type 2 Diabetes . Improve their ability to respond to Insulin . Thus normalizing their Blood Sugar Levels.

4.Beans :  Scientists recommend that adults Consume 3 Cups of Beans per week to Promote Health and reduce the risk of Chronic Diseases.

5. Garlic :  Garlic is a natural antibiotic herb . It is effective not only against Bacterial Infections but against Fungal and Viral Infections.



Vegetable Curry with Vegetable Pakora – Instant pot – Serve with or without grains. It’s tasty and filling 

Bottle Gourd or Lauki is easy to digest Vegetable because of high Water content ( 90 percent) . It is long and light green with thick skin which need to be peeled and spongy flesh inside that can be used in preparing Curry, Vegetable sambar , Chutney and with Yogurt . It has amazing Health Benefits. Supports Healthy digestion, helps in reducing high Blood pressure , prevents Premature greying and combats excessive thirst in Diabetic patients . Low in fat , Cholestrol and promotes weight loss. Bottle gourd is recommended by Ayurveda for balancing Liver function when the liver is inflamed and unable to process food efficiently for nutrition . Source : HM.

                  Khadi Pakora is an Indian Yogurt Curry prepared with Chickpea flour and Pakora ‘s ( deep fried ) .   I used to prepare Khadi South Indian style by adding Coconut and Vegetables to Yogurt . This time I skipped adding Coconut mixture . Added Home made Curry Powder and Vegetables  to Yogurt along with Chickpea flour and rice flour ( these both flours help in thickening) . To go along with khadi I prepared Vegetable Pakora( Check the recipe )  and  served with Khadi . I pan fried the Pakora instead of deep frying.  they are crispy , soft and melt in mouth .The whole recipe need 2 to 3 tbsp. Oil and Khadi is prepared with Bottle Gourd and other Vegetables .  Pakora’s are prepared with Chickpea flour , Rice flour and Spices .You can even sprinkle Garam masala at the end for extra flavor and taste .

It is a Simple 2 step Cooking , Khadi and Pakora ( take less than 30 Minutes ) . Simple and delicious  vegetable Yogurt curry with vegetable Pakora  that you can enjoy for Lunch / Dinner. Serve with Phulka or Plain Paratha or Steamed rice.

Very very light recipe . It’s filling without grains.

Recipe for 3 to 4 People .

Preparation and Cooking time : 30 Minutes .


1. Chickpea flour – 1/4 th cup , Rice flour – 1/4 th cup 

2. Curry Powder – 1 tbsp. ( Blend of Red chilli Powder, Coriander and Cumin Powder , Garlic and Coriander leaves with Stems )

3. Ajwain ( Carom seeds) – 1/2 tbsp.

4. Salt

5. Oil – for Panfrying Green Squash ( Lauki)

6. Water for mixing flours

7. Green squash ( Lauki) – 10 thick pieces . NOTE : Season with salt n spices before dipping in Chickpea flour batter .


1. Mix Chickpea flour , Rice flour( together 1/2 cup) , Salt , Ajwain , Curry Powder with sufficient Water. The batter must be thick so it will coat the Vegetable .

2. Heat 1 tbsp. Oil in a wide Pan on Medium / Medium High Heat .

3. Dip Green Squash ( Lauki) in the Batter and place in the Pan in a single Layer . img_2067Cover and Cook 2 to 3 Minutes on each side . When you flip drizzle Oil on each Pakora .

4. After 3 minutes on each side Uncover and Cook until Golden Brown . img_2066Check with Knife .

SERVE as a SIDE with KHADI .


1. VEGETABLES: Bottle gourd( Lauki) – Medium ( Peeled and cut into little big pieces) ,Potatoes – 2 ( Peeled and cubed) ,  Baby carrots – 10  Slice or Chopped , Tomatoes – 3 medium  ( Chopped – Each into 4 ) So they will hold shape. ROOM TEMPERATURE VEGETABLES .

2 . Yogurt (curd) – 1 measuring cup , Water –  1  measuring cup

3. Chickpea flour and Rice flour – 2 tbsp together  and Ajwain ( Carom seeds) – 1/4 th tbsp  or Chickpea flour – 2 tbsp 

4. Salt and Curry powder – 1/2 tbsp ( In mortar an pestol . Red chilli powder, Cumin and coriander powder , garlic and chopped Coriander) 

5 . Finely chopped Coriander and Curry Leaves

6. Seasoning ( Tadka) – 1 tbsp Black split urad dal , Cumin seeds and Mustard seeds – 1/2 tbsp each and Red chillies – 1 or 2 

7. Oil – 2 tbsp 


1. Chop the vegetables .

2. Mix Yogurt( Curd ) with Chickpea flour, Ajwain, Curry powder  or Sambar powder . Mix without lumps .Add   One  measuring cup water and Mix  again  .

3. Turn Ip to Saute mode – Add 2 tbsp Oil followed by Mustard seeds, Red chilli , Black split urad dal , Cumin seeds , Curry leaves.

4. Once they turn light Brown add sliced Potatoes , Carrots and Bottle gourd( Lauki)  . Season with Salt . Mix .

5. Add Yogurt Mixture  and Chopped tomatoes. . Mix well . Taste for salt and spices . Cancel Saute mode . Close Ip with Lid .Manual 3   minutes .  Unplug when silver button pops up . NPR after 5  to 10 minutes. Open the lid. 

6. Add  finely chopped Coriander leaves. Taste for Salt and Spices and add accordingly . It will thicken as it cools down .