Karela Fry ( A Bitter Gourd Sabzi)

This green knobby bitter vegetable has a special place in my heart and my kitchen. Karela or Bitter gourd has a list of very impressive benefits that it just validates the “food is medicine” phrase. To name a few- it purifies your blood, enhances your skins, manages diabetes, good for gut and cardiac health.

Aside from the benefits that deserve a standing ovation, it tastes amazing. We use in in our morning juices and eat slices preserves in salt and lime. This recipe however, takes the mighty Karela to the dinner table.

My Karelas are fresh, tender and straight from the vine so I have not scraped off the knobs. If you do scrape them off, please don’t throw them away – you can use them in making Roti ( recipe on the blog). I also sliced them seeds and all because it was a young vegetables. If seeds are hard you can remove them.

This recipe used 3 fresh gourds small to medium in size. Wash and slice 1/4 inch thick pieces. Salt  using sea or Himalayan salt and let them sit in a colander for 30 mins or so. Squeeze out the salty water from the pieces using your hands and place them on a dish towel patting them dry.

Add oil to a work and fry the pieces under lightly browed on both slides. Remove and drain on paper.

Now its time to spice it up with turmeric, Kashmiri red chilli powder and coriander powder. Remember the pieces were already salted so wait to add any additional salt.

Once the spices are mixed well, add the fried karela pieces. Combine and cook on slow flame for 10 minutes until everything is combined well. Check the salt at this stage and add if you need more.

Squeeze the juice of half a lime, top with cilantro and serve with roti or rice.

The Mighty Karela (bitter gourd) Sabzi

  • Servings: 4
  • Difficulty: Easy
  • Print

Superfood Bitter Gourd


Ingredients

  • 3 Tender fresh bitter gourds
  • 2 sliced onion ( I used yellow and red)
  • 1 /2 tsp turmeric powder
  • 1/2 Red chili powder
  • 1 tsp coriander powder
  • 1 tsp zeera ( cumin)
  • Himalayan Pink salt ( approx 1 tsp)
  • Neutral oil ( I used Avocado Oil)
  • Lime juice
  • Cilantro for garnish

Directions


1.Wash and slice the bitter gourd in 1/4 inch thick pieces. Salt and let them sit in a colander for 30 mins or so.

2.Squeeze out the salty water from the pieces using your hands and place them on a dish towel patting them dry.

3.Add oil to a work and fry the pieces under lightly browed on both slides. Remove and drain on paper.

4.Using the same oil, add zeera (cumin) and fry for a minutes. Add thinly sliced onions and fry until just softened and translucent

5.Now its time to spice it up with turmeric, Kashmiri red chili powder and coriander powder. Remember the pieces were already salted so wait to add any additional salt.

6.Once the spices are mixed well, add the fried karela pieces. Combine and cook on slow flame for 10 minutes until everything is combined well. Check the salt at this stage and add if you need more.

7.Squeeze the juice of half a lime, top with cilantro and serve with roti or rice.


Joining Fiesta Friday this week the fabulous Juhls is co-hosting!

Also linking at Whats for Dinner Sunday Linkup

4 Comments Add yours

  1. Jhuls says:

    This is such a great way to enjoy bitter gourd. It sounds so good. Thanks for sharing at Fiesta Friday party!

    Like

  2. helenfern says:

    Where do you get bitter gourds? I live in the Pacific NW and I don’t think I’ve ever seen them. Thanks for sharing at the What’s for Dinner party. Hope to see you again tomorrow!

    Liked by 1 person

    1. Hi there. I find these pretty regularly at the Asian grocery store. Sometimes also in the frozen section. These however were grown from seed in the vegetable garden. I think the NW has perfect weather to grow bitter gourd. Thanks for checking out the recipe and look forward to joining again.

      Like

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