Monday, October 3, 2011

Karela fry/ fried bitter gourd

Karela or bitter gourd is not a vegetable which I relish much. The reason is obvious; it's bitter. 
When I learnt this recipe from my mother-in-law and was expected to make it, I was a little apprehensive....but I'm so glad I tried. This preparation is marvelous (even though it's common in north India) as it removes the bitterness and brings out the flavor of Karela beautifully. Though it requires some pre-prepration, its a must try especially for those who don’t like bitter gourd.  

  1. Karela/ bitter gourd - 6, small
  2. Sarson oil/ Mustard oil (for frying)
  3. Onion- 1 medium
  4. Garlic-3
  5. Ginger-1" piece
  6. Green chillies- 2
  7. Salt for marinating + for cooking
  8. Red chilly powder- 1/2 tsp
  9. Coriander powder-3-4 tsp
  10. Turmeric powder-1/4 tsp
  11. A simple string 
  12. Method
  13. Wash the gourds thoroughly.
  14. Make a slit in the middle and remove the seeds.
  15. Fill in some salt and also rub salt on the outside thoroughly .
  16. Keep overnight.
  17. Make a coarse paste of onion, garlic, ginger & green-chillies.
  18. Add the spices- salt, Red chilly powder, coriander powder, turmeric powder as per your taste to the paste. (Quite a lot of people fry this paste but I chose not to)
  19. Wash the karelas thoroughly in order to remove all salt.
  20. Fill them with thespice  paste and tie  with a string in order to close the opening firmly
  21. Heat oil for frying.
  22. Fry all the filled and tied karelas till they lose their green color and become brownish.
  23. Serve as dry veg with roti (indian flatbread).