A bitter sour Indian delicacy eaten pan India. Commonly known as bitter melon, bottle gourd or bottle squash, karela is an acquired taste. Karela has blood sugar reducing properties, protects the body from carcinogens, and keeps the liver healthy.
- 6-8 bitter melon or karelas
- 1 Tbsp salt
- Salt to taste
- 1/2 tsp haldi
- 1/2 tsp saunth (ginger powder)
- 1 Tbsp dhania powder
- 1/2 tsp chilli powder
- 1 tsp roasted jeera seeds
- 1/8 tsp hing (asafoetida)
- 1 tsp saunf (fennel seeds-roasted and coarsely pounded
- 1/2 tsp methi (fenugreek) seeds-roasted and coarsely pounded
- 2 Tbsp Freedom kachi ghani mustard oil
- Shave off the rough surface of the Karelas
- Slit length wise on one side and rub 1 tablespoon salt all over and keep aside for about half an hour.
- Squeeze the bitter gourd to remove the bitter juice and scoop out the hard seeds
- Stuff the filling firmly into the bitter gourd.
- In a pan, heat 2 tablespoons of Freedom mustard oil and add the bitter gourd.
- Turn over a few times on high flame to cook all sides
- Reduce heat and cook the covered karela dish till tender, stirring a few times so the vegetables are cooked and browned all round.
Serve hot with Chapathi. Raitha and chutney are optional accompaniments.