Best 2 Karela Bitter Melon Or Gourd Recipes
**Karela** (bitter melon, bitter gourd) is a unique vegetable with a distinct flavor that is often described as bitter. It is a popular ingredient in many cuisines around the world, often used in stir-fries, curries, and soups. Along with a slightly bitter flavor profile, karela is known for its various health benefits, and in this article, you'll find a collection of delectable karela recipes that showcase its versatility and cater to diverse culinary preferences. We will explore a classic stir-fried karela with a tangy sauce, a mildly spiced karela curry with tender okra, a refreshing karela salad with a lemony dressing, a flavorful stuffed karela with a savory filling, and a healthy karela juice to kickstart your day. Get ready to embark on a culinary journey filled with distinct flavors, vibrant colors, and the goodness of karela.
Here are our top 2 tried and tested recipes!
KARELA (BITTER MELON OR GOURD)
As the name suggests, karela are bitter but are known to have therapeutic value, especially for those suffering from diabetes. When tomatoes and other vegetables are mixed with it, the bitterness is reduced. Traditionally people first scrape karela and remove the hard skin. Then they rub salt in them and let them rest for about 1 hour. Then they squeeze out bitter water before using. Karela can be used with any meal or in a sandwich or pita bread. You may prepare them in advance, and refrigerate or freeze them. Or you may freeze uncooked karela. Buy them fresh, when in season, and rinse, trim, and cut them before freezing.
Provided by kusum gupta
Categories Melons
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
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.
NO-FRY KARELA CRISPIES (BITTER MELON)
I was horrified, then fascinated, then in love with this strange (to me) little vegetable dish when I had it mixed with potatoes in a dry curry at my local Indian vegetarian lunch counter. It's a very strong flavor, so if you make this and aren't yet familiar with it, you've been warned! ;o) I haven't yet tried it, but I'm looking around for various bitter melon recipes (aka bitter gourd).
Provided by Sandi From CA
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to about 375°F.
- Wash the bitter melon and slice them using a mandolin slicer into thin round slices.
- Mix with salt, turmeric and chilli powder and marinate for about 1/2 an hour. Squeeze excess moisture out.
- Spread foil on a baking tray and grease it with about a tbsp oil. Toss the bitter melon slices with 2 tbsp oil and spread them on the baking tray.
- Bake for about 5-7 mins and then broil it for 7 minutes Depending on the type of your oven, the broiling might be a few mins more or less. Crispy Karela -- without frying!
Tips:
- Choosing the Right Karela: Select young and tender karelas with a deep green color and firm texture. Avoid karelas with yellow or pale green skin, as they may be bitter.
- Removing the Bitter Taste: To reduce the bitterness of karela, soak it in cold water for at least 30 minutes before cooking. You can also rub the karela with salt and leave it for 15 minutes before rinsing it off.
- Cooking Methods: Karela can be cooked in various ways, including frying, stir-frying, sautéing, and boiling. Be careful not to overcook karela, as it can become mushy.
- Spices and Seasonings: Karela pairs well with strong spices and seasonings. Common spices used in karela dishes include cumin, coriander, turmeric, red chili powder, and garam masala. You can also add ginger, garlic, and green chilies for extra flavor.
- Accompaniments: Karela dishes are often served with rice, roti, or paratha. You can also serve karela with yogurt, chutney, or pickle.
Conclusion:
Karela, also known as bitter melon or bitter gourd, is a versatile vegetable that can be used in a variety of dishes. With its unique bitter taste and numerous health benefits, karela is a popular ingredient in many cuisines around the world. By following the tips and recipes provided in this article, you can easily prepare delicious and nutritious karela dishes at home. So, next time you're looking for a healthy and flavorful addition to your meals, give karela a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
