Indian Bitter Gourd – known as Karela in Hindi – is among the most bitter culinary vegetables. It is one of my favorite vegetables because, when cooked with spices and onions, the result is a mouthwatering combination of bitter, sweet, sour and spicy flavors. I’m grateful to my parents for not tolerating fussy eating at the dinner table, and insisting that we eat whatever is prepared and served at home. If not for that, I would never have acquired a taste for this dish, and several other unusual vegetables that have amazing health benefits.
Speaking of health benefits, I’ve heard that Indian Bitter Gourd has several including anti-diabetic properties. If you’re curious, I recommend you do a web search to find out more. In the United States, you can buy Bitter Gourd all year round at Indian or other ethic grocery stores.You can also find it in the frozen food section of any ethnic grocery store. When buying this vegetable, look for young gourds that feel firm when pressed and don’t have any blemishes or cuts on the surface. If it feels soft or hollow, it’s likely overripe and is not suitable for cooking.
When making this dish, the Bitter Gourds are treated to reduce the bitterness before cooking. They’re either rubbed with salt and put aside for a while, or boiled in salted water for about 10 minutes. Any excessive leftover bitterness after cooking can be balanced with the addition of some milk. This recipe calls for peeling the Bitter Gourds before cooking, but if you enjoy the bitter taste, you can also choose to keep the skin on.
Ingredients
1 lb Bitter Gourd (Karela)
1 Onion (medium size, sliced)
1 tsp Salt (adjust to taste)
1 tsp Coriander Powder
1/2 tsp Dried Mango Powder
1/2 tsp Kashmiri Red Chili Powder (optional)
Yield: 1.5 cups
Preparation
Peel the Bitter Gourd; the easiest way to peel them is to scrape the skin using a paring knife. Wash the gourds to remove any residual pieces of skin.
Cut into think round discs, about 1/4-1/2 centimeter. Remove and discard any large seeds. Sprinkle a teaspoon of salt on the cut up pieces and, using your hand, rub it onto all the pieces. Let it sit for at least 60 minutes.
Rinse well to wash off the salt. Then, squeeze the discs – a fistful at a time – to remove excess water. At this point, I like to taste one of the raw pieces to gauge the level of saltiness; this will be important to determine the amount of Salt that needs to be added while cooking. Just bite into a piece to taste it. Usually the salt added at this stage is adequate.
Rinsed and squeezed
Cooking Bitter Gourd
Step 1
Heat about 2-3 tbsp of oil in a heavy bottomed pan on medium heat and add the bitter gourd.
Step 2
Fry the Bitter Gourd, occasionally stirring until the pieces turn brown; about 8-10 minutes.
Step 3
Add the sliced onions to the pan and sprinkle a little salt on them. Toss and continue cooking until the onions soften and turn translucent; about 6-8 minutes.
Step 4
Add Coriander Powder, Kashmiri Red Chili Powder and Dried Mango Powder, and mix into the Onions and Bitter Gourd.
Step 5
Cook covered for another 3 minutes, turn off the heat and the Bitter Gourds are ready to eat.
Enjoy them plain (that’s the way I like them), with Indian flatbread (roti), a tortilla, or make a sandwich with sliced bread.
Curry on cooking!
- 1 lb Bitter Gourd (Karela)
- 1 Onion (medium size, sliced)
- 1 tsp Salt (adjust to taste)
- 1 tsp Coriander Powder
- ½ tsp Dried Mango Powder
- ½ tsp Kashmiri Red Chili Powder (optional)
- Preparation: Peel the Bitter Gourd; the easiest way to peel them is to scrape the skin using a paring knife. Wash the gourds to remove any residual pieces of skin. Cut into think round discs, about ¼-1/2 centimeter. Remove and discard any large seeds. Sprinkle a teaspoon of salt on the cut up pieces and using your hand rub it onto all the pieces. Keep aside for at least 60 minutes. Rinse well to wash off the salt, and squeeze the discs, a fistful at a time, to remove all the water. At this point I like to taste one of the raw pieces to gauge the level of saltiness; this will be important to determine the amount of Salt that needs to be added while cooking. Just a small bite to taste it, and you don’t need to chew or swallow it. Usually the salt added at this stage is adequate.
- Heat about 2-3 tbsp of oil in a heavy bottomed pan on medium heat and add the bitter gourd.
- Fry the Bitter Gourd, occasionally stirring until the Bitter Gourd turn brown; about 8-10 minutes.
- Add the sliced onions to the pan and sprinkle a little salt on them. Toss and continue cooking until the onions soften and turn translucent; about 6-8 minutes.
- Add Coriander Powder and Dried Mango Powder, and mix into the onions and Bitter Gourd.
- Cook covered for another 3 minutes, turn off the heat and Bitter Gourds are ready!
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