Best 3 Bitter Gourd Recipes

KARELA (BITTER MELON OR GOURD)

Steps:

• Rinse bitter melon.
• Trim on both ends as needed and scrape any blemishes or hard skin.
• Cut into small rounds.
• Heat the oil in a skillet on medium-high heat.
• Add karela almost in a single layer; stir and cook until brownish.
• Reduce the heat if they tend to burn.
• Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
• Add the tomatoes.
• Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
• Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
• Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
• Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
• Stuff all the karela this way.
• Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
• Stir gently so that stuffing does not come out.
• When half cooked, add the onions.
• Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.

BITTER GOURD IN YOGURT

Steps:

• Wash and gently scrape the karelas so that the ridges diasappear and some skin remains on the vegetable.
• Cut into roundels or semi circles- if the seeds are ripe, discard, or else retain the seeds.
• Sprinkle turmeric powder and salt over the karelas and mix well.
• Keep aside for half an hour for the bitter juices to run out.
• After half hour, squeeze the karelas of any liquid that might remain in them and discard all the liquid.
• Heat oil in a wok or frypan.
• Add whole saunf, give it a few twirls and immediately throw in the squeezed karelas.
• Stir for 2 minutess.
• Add yogurt and cook till the yogurt comes to a rolling boil.
• Cover, lower heat and cook till the karelas are tender.
• Uncover, add ground fennel and chaat masaala.
• Cook, without covering, till all the liquid has dried.
• Check to see if you require more salt.

PAARIKYAAI POOLIKOOTAKARI (BITTER GOURD SIDE DISH)

Steps:

• Head oil in a skillet over medium-high heat and add mustard seeds and urad dal.
• When the mustard starts to sputter, add the sliced gourd, turmeric powder and salt and saute on a low flame for about 10 minutes.
• Add the water that the tamarind was soaked in, sambar powder (or curry powder) and jaggery.
• Cover and cook on a low flame for about 10 minutes; then check if the karela has been cooked; if not, add an additional 1/4 cup water, cover and cook until all the water has been absorbed.
• Remove from flame and serve hot with rice and sambar, or chappatis.