Bitter Gourd Indian Food

KARELA (BITTER MELON OR GOURD)

Steps:

• Rinse bitter melon.
• Trim on both ends as needed and scrape any blemishes or hard skin.
• Cut into small rounds.
• Heat the oil in a skillet on medium-high heat.
• Add karela almost in a single layer; stir and cook until brownish.
• Reduce the heat if they tend to burn.
• Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
• Add the tomatoes.
• Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
• Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
• Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
• Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
• Stuff all the karela this way.
• Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
• Stir gently so that stuffing does not come out.
• When half cooked, add the onions.
• Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.

SOUTH INDIAN BITTER GOURD ROAST

Steps:

• Place bitter gourd rings in a microwave-safe bowl. Toss with 1 teaspoon oil and salt to coat. Microwave, stirring halfway through, until tender, about 4 minutes.
• Heat the remaining oil in a saucepan over low heat. Add the gourds and asafoetida powder. Cook and stir until slightly browned, about 10 minutes. Add besan, ground red chile, and coriander; cook and stir until flavors meld, about 3 minutes. Add jaggery; mix well.

PAARIKYAAI POOLIKOOTAKARI (BITTER GOURD SIDE DISH)

Steps:

• Head oil in a skillet over medium-high heat and add mustard seeds and urad dal.
• When the mustard starts to sputter, add the sliced gourd, turmeric powder and salt and saute on a low flame for about 10 minutes.
• Add the water that the tamarind was soaked in, sambar powder (or curry powder) and jaggery.
• Cover and cook on a low flame for about 10 minutes; then check if the karela has been cooked; if not, add an additional 1/4 cup water, cover and cook until all the water has been absorbed.
• Remove from flame and serve hot with rice and sambar, or chappatis.

FRIED KARELA CHIPS (BITTER GOURD)

Steps:

• Slice each piece of bitter gourd into fairly thin half-moon shape. Transfer them to a colander and sprinkle the salt over. Shake the colander to distribute the salt evenly. Leave to rest for about an hour or so.
• Squeeze out as much moisture as possible from the bitter gourd pieces and dry them on paper towels. Transfer to a Ziploc bag or a big bowl.
• Mix the seasoning ingredients together and sprinkle over the pieces. Shake the bag or bowl so that the seasoning is distributed evenly over the pieces.
• Heat the oil in a wok, and fry the bitter gourd pieces in batches to a crisp brown. Drain on paper towels and try not to eat them all like I just did.
• Serve as an accompaniment with Indian rice dishes, or eat as a snack.