Bitter Gourd (Karela)
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.
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Heat 2 Tablespoon of oil in a pan on medium heat.
  4. 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.
  5. Add all the spices and continue to cook for 5-7 minutes on low heat.
  6. 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.
  7. Remove the karela into a serving dish and set aside.
  8. 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.
  9. Garnish the bitter gourd (karela) with the caramelized onions and serve with rice, roti or flatbread.