Spicy Baked Karela (Bittergourd)

          For all the Karela (Bitter gourd) lovers - Here's something for you. A spicy baked karela fry. So no more deep frying. A healthy way of having your favourite veggie. Do try out this recipe and enjoy with hot steamed rice, green chilies / fried red chilies and a drizzle of some ghee as accompaniment. So check out the step by step pictorial recipe to prepare it.

• 2-3 medium size karela (bitter melon)
• salt to taste
• 1 tsp. red chili powder
• pinch of turmeric powder
• 1 tsp. vinegar

          Cut the karelas into thick roundels. Wash and pat dry. In a bowl, mix together salt, turmeric powder, red chili powder and vinegar. 

         Rub this spice paste all over the karela pieces and keep aside for 5-10 minutes. Arrange them on a baking tray lined with butter paper. 

          Bake in a preheated microwave oven for 35-40 minutes at 200 degrees C. by flipping it over midway. 

          Enjoy with hot steamed rice with green chilies and a drizzle of some ghee.

                    Cut karelas into thick roundels. Wash & pat dry. Mix salt, turmeric powder, 
                    red chili powder & vinegar. 

                       Rub this spice paste all over karela pieces & keep aside for 5-10 min. 

                                Arrange them on a baking tray lined with butter paper. 

                      Bake in a preheated oven for 35-40 min. at 200 degrees C. by flipping it
                      over midway. 

                    Enjoy with hot steamed rice with green chilies & a drizzle of some ghee.

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. So check out the step by step pictorial recipe to prepare it.

• 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. 

          Sauté 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 karela & keep aside.

                                  Heat oil & temper with kalonji & red chilies.

                  Add asafoetida & garlic. Sauté till it changes colour. Keep aside 1 tsp. of the 
                  tempering to garnish.

                                 Add karela, salt & turmeric powder. Fry till dry & done.

                           Garnish with remaining tempering & serve with steamed rice.

Karela / Bitter Melon Fry - Andhra Style)

          Bitter Melon has its own health benefits as it is very good in lowering blood-sugar levels in diabetic patients. So here is a recipe called "Kakarakaya Vepudu" (Bitter Melon Fry). This is an Andhra delicacy and tastes very delicious when mixed with hot steamed rice and ghee. It can also be served as a side dish with either sambar-rice, curd-rice or chapattis. 

           The addition of sugar in this recipe cuts the bitterness to some extent thus making it very yummy. For the spiciness I have added kura karam podi (gun powder), which is a local chili powder, but in the absence of it increase the amount of red chili powder. So check out an easy step by step pictorial recipe to prepare it.

• 2 big karela , sliced
• 3-4 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tbsp. chana dal (Bengal Gram lentil)
• 1 tsp. urad dal (split black gram)
• 2 sprig curry leaves
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies, slit
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. kura karam podi (opt)
• 1/2 tbsp. red chili powder
• 1 sugar cube / 1 tsp. sugar
• 2 tbsp. coriander leaves, chopped

          Marinate the karela pieces with a pinch of salt and turmeric powder for 10 minutes. Squeeze out the water and wash well. Keep aside.

          Heat oil in a pan and temper with mustard seeds, chana dal and urad dal. Sauté for a few seconds and add the onion, garlic, curry leaves, green chilies and asafoetida.

          Sauté till the onion is translucent. Add the karela and keep frying on high flame for 4-5 minutes. 

          Then add salt and turmeric powder and cook, covered, on low flame till soft. Stir at intervals. Add the red chili powder, sugar and kura karam podi. 

          Continue to sauté, uncovered till completely dry and almost crisp. Add coriander leaves and mix well. Serve as a side dish with rice or chapattis.

                                Temper oil with mustard seeds, chana dal & urad dal.

                                Add onion, garlic, green chilies, asafoetida & curry leaves.

                                Add bitter melon & fry on high flame for 4-5 minutes.

                                 Add salt & turmeric powder & cook, covered.

                                Add red chili powder, kura karam powder & sugar.

                                When done, add coriander leaves & mix well.

                                  Serve as a side dish with rice or chapattis.