Bitter gourd is a superfood loaded with nutrients and healing benefits that include lowering bad cholesterol levels, blood glucose levels and inflammation. Known for it’s bitterness this vegetable is a bit of an an acquired taste - but cooked right it tantalizing the taste buds. I myself, did not start eating it until recently. With all it's health benefits and slightly bitter-tangy taste, it's become a staple in my home.
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Ingredients
- 3-4 Small-medium bitter gourds (karela)
- 2 Shallots thinly sliced
- 1/4 Teaspoon Ground turmeric
- 1/2 Teaspoon Chilli Flakes
- 1/2 Teaspoon Cumin powder
- 1 Teaspoon Coriander powder
- 1 Teaspoon Fennel powder
- 1/8 Teaspoon Asafoetida (Hing)
- 2 Teaspoon Mango powder (amchur)
- 1 1/2 Tablespoon Chickpea flour (besan)
- 3 Tablespoon Oil
- Himalayan salt (or pink salt) to taste
Ingredients
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Instructions
- Cut into thinly round pieces. Place the slices in a plate and sprinkle with salt and let rest for 15 minutes. This will draw out some of the bitterness.
- After 15 minutes, rinse the karela slices several times in water. When rinsed, squeeze out the water and lay the slices on a kitchen towel or paper to dry.
- Heat 2 Tablespoon of oil in a pan on medium heat.
- Add in the karela slices and saute on low-medium heat, stirring frequently until the slices are lightly browned. This will take 10-15 minutes.
- Add all the spices and continue to cook for 5-7 minutes on low heat.
- Add the chickpea flour (besan) and continue to saute on low heat until the flour is roasted and no longer raw. This will take 5 minutes. The chickpea flour (besan) gives this dish a nutty taste and slightly crunchy texture.
- Remove the karela into a serving dish and set aside.
- Add 1 Tablespoon of oil in the same pan to heat on low-medium heat and add the thinly sliced shallots and cook until caramelize 5-7 minutes.
- Garnish the bitter gourd (karela) with the caramelized onions and serve with rice, roti or flatbread.
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