Wash 2 medium-sized bitter gourds (karela) thoroughly under running water to remove any dirt or impurities.
Cut off the ends of the bitter gourds and slice them in half lengthwise. Remove the seeds and white pith using a spoon or knife.
Roughly chop the bitter gourds into smaller pieces.
In a blender, add the chopped bitter gourd pieces along with 250 ml of water. Blend until smooth.
Place a fine mesh strainer or cheesecloth over a bowl and pour the blended mixture through it. Press the pulp with a spoon to extract as much juice as possible.
Discard the pulp and transfer the strained karela juice to a glass. Optionally, you can add a pinch of salt, black pepper, or lemon juice to enhance the taste.