Karela or Bitter Melon has its own health benefits as it is considered to lower blood-sugar levels in diabetic patients. There are many versions to it and it differs from one region to the other.
Here is my version of a simple karela fry cooked in mustard oil. To reduce the bitterness to some extent, squeeze the juice off from the grated karela and cook with just a tempering of kalonji, red chilies, asafoetida, garlic, salt and turmeric powder. It is best enjoyed with plain steamed rice and ghee.
- 500 gms, karela (Bitter Gourd / Melon), grated
- 2 tbsp. mustard oil
- 1 tsp. kalonji (nigella seeds)
- 2-3 dry red chilies
- 1/4 tsp. asafoetida (hing)
- 6-7 garlic cloves, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. ghee to serve
Heat oil in a pan and temper with kalonji and whole red chilies. Saute for a few seconds. Add the asafoetida followed by the garlic.
Saute till the garlic changes colour. Keep aside 1 tsp. of the tempering to garnish. Now add the karela, salt and turmeric powder.
Fry on a low flame till it is cooked and dry. Garnish with the remaining tempering. Serve hot with plain steamed rice and ghee.
Note - The grated karela can be squeezed to get rid of the bitterness to some extent.
Grate the karela and keep aside.
Add the asafoetida and garlic. Saute till it changes colour. Keep aside 1 tsp.
of the tempering to garnish.
Add the karela, salt and turmeric powder. Fry till dry & done.
Garnish with the remaining tempering and serve with steamed rice.