A lot of people don't like Karela, especially kids but a lot of people eat it mainly because of it's medicinal properties. In my childhood, my dad used to make me eat by saying that it will make me very strong. Of course, I believed him and ate it. Though I didn't really enjoy it in the beginning, over time, I started appreciating it's unique taste. The bitterness reduces when you fry it or add something sour or/and sweet to karela. Some soak it in salt water and drain the water or parboil it and drain the water to remove it's bitterness. My mom never used to do it as that process will make it lose most of it's water soluble nutrients. I don't do it either, but if you are not used to it's taste, you can do so before cooking. In this recipe I added tamarind to reduce bitterness. If you prefer you can add lemon, but tamarind works best. Also you can add 1 tsp sugar if you like at the end.
Bitter gourd is a very good source of Vitamin C, Vitamin B9 or Folate and Potassium. In ayurveda, it is considered valuble in treating Diabetes. It has Phyto-nutrients that can lower blood sugar levels. Karela also has high amounts of fiber and anti-oxidants. It is also helpful in relieving indigestion and/or constipation. Choose immature ones as they are less bitter. Bitterness, which is caused by some alkaloids increases with maturity of the melon.
Ingredients:
1lb Karela/Kakarakaya cut in to 1 inch long pieces
2tbsp oil
4 curry leaves
1/2 tsp mustard seeds
1/2 tsp fenugreek/menthi seeds
1/2 tsp Cumin seeds
A pinch of Hing
2 red chillies
1/2tsp turmeric
1tsp red chiily powder
Salt
1tsp sugar(optional)
Method:
1. Heat oil in a pan, add mustard seeds, when they start to spurt, add cumin seeds, fenugreek seeds, red
chillies, hing and curry leaves
2. Add Karela/Kakarakaya pieces, salt and tamarind. Cover and Cook it on medium flame. When it is
almost cooked, remove cover and continue to cook.
3. Stir occassionally to avoid burning. Let the pices fry nicely and turn brown. When they turn brown and
crisp, turn the flame low and add turmeric and red
chilly powder. let stand for a minute on low flame. If you prefer add sugar(optional) now.Turn off stove.
3. Serve hot with hot rice or chapati.
