Bitter gourd is known as Karela, Karle, kakar kaya in different Indian languages. It is full of antioxidants, vitamins A & C, and minerals (potassium, zinc, iron). It can be eaten as a vegetable, a pickle, or as a juice. Not many people are fond of karela because of its bitter taste. But there are many benefits of regular consumption of bitter gourd.
Some people make the karela pieces either crunchy or very crispy.
Ingredients:
- 7-8 Karela
- 1-2 tsp lemon juice
- Salt
- 1 tsp Turmeric powder
- 1 tsp red chili powder
- 1 tsp oil
- Optional: onion, grated coconut, jaggery, roasted peanut powder, besan
Method:
Wash and dry karela- Slice them into thin round pieces
- Remove the seeds, but it is optional.
- Add turmeric powder, salt, and lemon juice, mix well and let them marinate for 20 minutes. Some people squeeze out the bitter juice before frying them. I do not remove the juice as it has lot of medicinal value
- Heat the oil and add mustard seeds, cumin seeds.
- Add karela slices, mix them, and saute on a low flame till slices become lightly brown. Stir in between.
- This takes 8-10 minutes
- Add red chili powder, adjust salt and turn off the flame
- It can be served as a side dish with rice and daal.
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