Here’s this bitterly sweet recipe that I've been dying to share with you.
As a kid there was this one veggie that I have always found super intimidating was – Bitter Gourd.
As years have grown by, I have started liking mom’s Punjabi style karela recipe. Mom was behind me to use it on a regular basis as it helps in controlling blood sugar levels. Did I ever mention that she made me drink bitter gourd juice every morning on an empty stomach to control my blood sugars? Actually it helps. It has plant insulin which brings down your sugar levels.
Back to the recipe…I saw it…I grabbed it....and then I got home, and didn't really know what to do with it. I have always eaten at my
home but never made it myself. Googled but wasn’t very sure. One international call, jotted the recipe on back of the grocery bill and decided to make it instantly. Delhi
Bitter Gourd/ Karela 2
Chopped onions (1 medium size)
Chopped tomatoes (2 medium size)
Slit green chillies (2)
Red chilli powder 1 teaspoon
Garam masala powder 1 tespoon
Cumin/Jeera 1 teaspoon
Salt to taste
Sun flower oil 2 tablespoons
Cut thin rounds of bitter gourd. Shallow fry them in a pan with 2-3 teaspoon of oil. Place it on a plate with paper towels till the excess oil drains out.
For the fried masala
Heat 1 tablespoon of oil in a pan (I used the same pan again), add cumin seeds, wait for the aroma and add onions and sauté till brown.
Add ginger-garlic. Sauté for 3 minutes. Add tomatoes, followed by salt, chilli powder, garam masala. Give a good stir. Don’t add water as the gravy needs to be thick.
Transfer shallow fried bitter gourd and simmer for 4-5 minutes.
I would totally recommend this to someone who is looking for some different taste and who likes bittersweet taste. The edges were just a bit crisp, but the whole of it was moist. Hubby later made some karela chips that went well with curd rice.
Considering the health factor, I would make it again.