Karela in Tomato Juice

Simple and nutritious, that this is John Abraham’s favorite isn’t surprising. And look at the flavors combined: they easily beat the meat to pulp.

Karela in Tomato Juice


  • Bitter gourd (cored and soaked in warm water for at least 2 hours): 2 large
  • Ginger-garlic paste: 1 tbsp
  • Turmeric: 1 tsp
  • Chilli powder: 1 tsp
  • Onion (chopped): 1 medium
  • Tomato juice: 1 cup + more
  • Salt to taste
  • Olive oil: 1 tbsp


  • In a wok, sauté onions and all spices until light brown.
  • When cooled, stuff the the cored bitter gourds with the cooked filling and let it cook in tomato puree for at least 30 min under slow fire.
  • That’s it! Ready and easy peasy.
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