Karela (Bitter Gourd) Fry

Karela or Bitter Gourd is such a vegetable that either you will love it or simply hate it. The later consumers outnumbers the Karela lovers. I'm Karela loyalist since the day I tasted it! Karela has several medicinal values...does wonders for diabetic patients. Its anti-bacterial properties makes it favorable among the Ayurveda practitioners. The more its bitter, its better for the health. However, some people like to get ride of its bitterness. 

There are three ways one can get ride of its bitterness (but not completely). 

Karela Fry

• Scrape the crock skin
• Soak the bitter gourd in salt water after cutting it 
• Simply add some jaggery or sugar.

So, here lemme share the recipe. 

Ingredients:

• Bitter Gourd (Karela) - 4 medium size
• Red Chili (Mirchi) Powder - 1tsp
• Turmeric Powder (Haldi) - 0.5tsp
• Asofoetida (Hing) - A pinch
• Oil - 1.5 tbs 
• Mustard Seeds (Rai) -1tsp 
• Salt to taste
• Jaggery (Gud) or Sugar -2-3tbs (Optional)

Procedure:

1. Cut the bitter gourd into thin vertical slices 
2. Heat the oil in a heavy bottomed flat non-sticky pan and add mustard seeds
3. When the mustard seeds splutters, add hing and the bitter gourd
4. Stir fry it for a minute on medium-high flame and add red chili powder, turmeric powder and salt
5. Stir fry it for another 2 minutes
6. Close the lid  and cook it for 3 minutes or until it gets cooked 
7. Stir fry it again and now add the jaggery 
8. Mix it well and do not close the lid at this point as it will become mushy and soft
9. Stir fry it until it becomes crisp and cooked. 

Serve the Karela fry as a side dish with Chapati, Roti or simply steamed Rice.