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Friday, 3 July 2015

Grated Karela (Bitter Melon) Fry


          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.



                               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.














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