I cannot explain my love for Karela(Bitter gourd), I wonder how come am in love with them so much that I cannot resist myself eating them once a week at least. Considering the enormous health benefits of bitter gourd, I believe everyone should consume them in some or the other form. You know bitter gourd or Karela, we call it in Hindi is actually a fruit. Surprised??
While we always considered the bitter taste of it, we kind of diverted ourselves from the extra ordinary benefits that this fruit can serve. Bitter gourd or Karela juice contains a train of important nutrients ranging from iron, magnesium and vitamin to potassium and vitamin C. It is an excellent source of dietary fibre, it also contains twice the calcium of spinach, beta-carotene of broccoli, and the potassium of a banana.
Here is a quick tip to reduce the bitterness of the drink is to add some honey or jaggery to it or pair it with sweet fruits like apple or pears. You can even add lemon juice to lessen the harsh taste of bitter gourd juice. A pinch of black pepper and ginger can also decrease the tartness. The taste however, needs to be developed because contrary to its name bitter gourd is in fact sweet for your health.
Well coming back to the recipe, this is an interesting way to consume bitter gourd if you don’t really like it. The bitter taste here is taken care by curd, adding curd makes the dish tasty and kills the bitterness to an extent. You know when Maa was here with me, I cooked my Karela rings with curd and she just loved it. She never knew that I can twist her recipe so much and make it mine.
Couple of day’s back she wanted to cook the same dish, earlier I use to ask Maa for her recipes, now she calls up and ask me for my recipes. It feels great when your teacher ask you to teach them. Maa is an awesome cook, her Karela recipes are superb and I love her cooking style. Her cooking is more rich and aromatic; she uses freshly grounded spices and does all on her own at home.
My Tangy Bitter gourd recipe is an extension to my Mom’s signature karela rings which she cooks with loads of onions and spices. Out of all ingredients used here in this recipe, Fennel seeds are a must. Honestly fennel seeds give a new life to this dish. A sweet refreshing taste of fennel seeds will take you in trance. I personally love them for such dishes. Fennel seeds are one of my favourite spice, try using it in Poha and I am sure you will discover a whole new taste. Also if you want your Karela to be rich and want to impress some guests at dinner, try My Stuffed Karela recipe in the blog.
Let’s now start cooking Tangy Bitter gourd, its super easy and yes super healthy with some flavoursome roasted and freshly grounded spices. You will love this new Avatar of your not so favourite Karela(Bitter gourd).
- Prep time: 00 Hrs 30 Mins
- Cooking time: 00 Hrs 45 Mins
- Serves: 4 Person(s)
- Category: Veg
- Cuisine Type: Indian, Homestyle
- Good for: Lunch, Dinner
Ingredients & Quantity
- 250 grams of Karela (Bitter gourd)
- 1 big onions, sliced
- 1 table spoon ginger paste
- 1/2 tbs garlic paste
- 1 tbs mustard seeds
- 1/2 tbs fenugreek seeds
- 1/2 tbs dry coriander seeds
- 1 tbs chili powder
- 1/2 tbs turmeric powder
- 2 tbs coriander powder
- 1/2 tbs garam masala
- 1 tbs fennel seeds
- 1 cup curd
- 3 tbs mustard oil
- salt to taste
How to cook Tangy Bitter gourd?
- Peal Karela roughly & wash them with salted water 2-3 times.
- Now cut in to slits & de seed them.
- Now slice the Karela(Bitter gourd) in rings.
- Then heat 2 spoon mustard oil in a pan & put the sliced Karela(Bitter gourd), shallow fry till golden brown & keep it aside.
- Now heat 1 tbs oil in another pan, add mustard seeds & let it crackle.
- Now add onions to it & sauté till golden brown
- Meanwhile take the curd in a bowl, add ginger garlic paste, red chili, coriander powder, turmeric powder & salt to it.
- Mix well add some water if required, but not much
- Once the onion turned golden brown, add Karela (Bitter gourd) in it. Saute for a min.
- Then add curd mixture, stirring well.
- Let it cook for 10 mins, all the water should be evaporated.
- While your Karela is cooking, dry roast coriander seeds, fennel seeds & fenugreek seeds in a pan & make a coarse powder
- Once the karela is cooked add this powder in it & mix well. This will add earthy flavor to the Karela.
- Serve hot with Chapati.