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 (Bittergourd), 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.
Heat oil in a pan and temper with kalonji and red chilies.
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.