Bitter Gourds
Have you ever wondered how to cook bitter gourds (karela)? This bitter and sour vegetable is so delicious and refreshing in the summer, but if it’s not prepared well it can be unpalatable. In this recipe the karela is deep-fried which seems to remove any unpleasant bitterness. The combination with the pickle spice mix is magical. In fact, this is the only way that my family will eat this vegetable! This is my aunt’s recipe.
Ingredients
6 bitter gourds (for preparation see method below) 2 onions, halved and sliced 2 tomatoes, halved and sliced 3 cloves garlic, crushed 1 tbsp oil 1 tsp powdered turmeric ½ tsp powdered red chilli 3-4 tsp pickle spice mix Salt to taste Oil for deep-frying Options
2-3 tbsp of yogurt can be added at the same time as the tomatoes. Fry until the oil starts to show around the spicy paste. This further reduces any unpleasant bitterness. |
Method
To prepare the gourds, there is no need to peel them unless the skin looks damaged or old. Fresh, tender vegetables don’t need peeling. It is a myth that the bitterness is only in the skin. Cut them in half lengthwise. Remove any large seeds from the centre. Cut the gourds into very thin slices (about 2 mm thick). Deep-fry the bitter gourd slices in batches in medium-hot oil. They need to be crispy and golden brown; this will take some time. Drain them well on kitchen roll. Fry the onion and garlic in 1 tbsp oil on a medium heat until they start to turn brown. Add the spices and salt, and fry for one minute. Add the tomatoes and fry, stirring frequently to prevent sticking, until the tomatoes have completely disintegrated and formed a paste with the onions and spices. Finally, add the bitter gourd. Stir together and cook for a minute or two to infuse the flavours. The texture of the dish is dry. Serve with plain boiled rice or chapatis. |
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