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.
- Karela/ bitter gourd - 6, small
- Sarson oil/ Mustard oil (for frying)
- Onion- 1 medium
- Ginger-1" piece
- Green chillies- 2
- Salt for marinating + for cooking
- Red chilly powder- 1/2 tsp
- Coriander powder-3-4 tsp
- Turmeric powder-1/4 tsp
- A simple string
- Wash the gourds thoroughly.
- Make a slit in the middle and remove the seeds.
- Fill in some salt and also rub salt on the outside thoroughly .
- Keep overnight.
- Make a coarse paste of onion, garlic, ginger & green-chillies.
- 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)
- Wash the karelas thoroughly in order to remove all salt.
- Fill them with thespice paste and tie with a string in order to close the opening firmly
- Heat oil for frying.
- Fry all the filled and tied karelas till they lose their green color and become brownish.
- Serve as dry veg with roti (indian flatbread).