Stir fried Karela (Bitter Melon) is a dry curry. While it’s quintessential bitterness is an acquired taste; its health benefits are numerous!
Lets face it, most of us don’t like Karela, it is not a crowd pleaser! While Karela, or Bitter Melon is an acquired taste, many eat it for its numerous health benefits rather than its taste. It originated in India but quickly spread to China and other tropical areas due to its medicinal value. Many drink its juice or add to tea to help with diabetes, stomach ailments amongst other things. In India it is popular in the south prepared in various forms. Many cook it in as a dry stir fry, some stuff them, and others dip it in a curry gravy.
Typically Karela is soaked in salt water for sometime then drained. The large seeds from the middle are also removed. This helps reduce some of the bitterness. You can also add some gud to the dish to add some sweetness to balance the bitterness. Some add lemon juice, Amchur (dried Mango powder) or Anar Dana( pomegranate seeds powder) to give some tart taste for balance.
If you would like to try Karela, below you will find an easy dry stir fry version. Enjoy it with roti.
Makes 2-3 servings
Time: 20 mins
Ingredients for Dry Karela Stir Fry:
- 2 cups chopped / 5 medium sized Karela’s
- 1 cup sliced onion
- 1 tsp of ginger garlic paste
- 1/ tsp cumin seeds (jeera)
- 1/2 tsp Ajwain seeds (Carrom)
- 1 1/2 tsp salt (1 for soaking, 1/2 for the dish)
- 1 tsp turmeric powder (haldi) (1/2 for soaking, 1/2 for the dish)
- 1 tsp cumin coriander powder
- 1/2 tsp chaat masala (I like MDH brand for this)
- 1/2 tsp Garam Masala
- 1/8 tsp red chili powder or red chili flakes or fresh green chili. Adjust to the level of spiciness you like.
- 1 tbsp oil for cooking (preferably Mustard oil if available)
- Oil for deep frying (any, vegetable)
- Chopped coriander leaves for garnish
- Water for soaking
Method:
- To prep the Karela: trim the ends off, using a knife or peeler, gently peel off the spiky bits from the exterior. Do not take all the skin off. Cut in half, remove the seeds from the middle. Slice in half rounds like “C” shape 1/2″ wide. Soak in water and 1 tbsp of salt and 1/2 tsp turmeric for 1 hour. Drain and squeeze out all the liquid when ready to cook.
- In a frying pan on medium high heat, add oil for deep frying. Add the Karela slices and fry till golden about 10 mins. Pull out and drain on paper.
- In a nonstick pan on medium heat, add oil, jeera, ajwain seeds, sliced onions. Stir fry till lightly brown approx 4 mins.
- Add ginger garlic paste, stir fry for another min.
- Add the fried Karela, spices along with salt. Stir together. Add just a splash of water, about 2 tbsp. Stir, cover and cook for 5 mins.
- Garnish with chopped coriander leaves.
- Serve hot with paratha, naan or roti and Enjoy!
Tips:
- If the finished dish is still too bitter, melt some gur in water and add to give more sweetness
- If you like the taste of Karela, instead of discarding the water it was soaking in, you can drink it. It has lots of nutrients. Add less salt if you going to drink it.
- Be sure to completely squeeze out all the water after soaking. You can use a Kitchen towel