Crunchy Karela (Bitter-Gourd)

I know, I know, most of you don't like Bitter-Gourd. And I (or no one) won't blame you for this..This vegetable is one of the most bitter things you could have ever tasted in your life!! 

Bitter-Gourd - It basically looks like a cucumber but has tapering ends and has small bumpy things (rinds / gourds) all over it. 

This is very commonly found in Asian countries and hence the popularity. Due to its bitterness I bet it will surely never be liked by any Westerners. But we should not forget the health benefits that we get from this un-sweet thing, most importantly its benefits to diabetic patients. 

In India it is more commonly know as 'Karela', and in my state Orissa (east India) we call it 'Kalara', almost sounding similar.

Many a people wonder - where is the dearth of things to eat that one has to resort to eating THIS!!!! I guess that argument holds good too. But I happen to like Karela and this one's for all those people like me.

Best way to kill the bitterness is to soak the cut pieces in salt water for about an hour before cooking.

A tip from my house-maid (from Chennai, India) - Since I was making this quite regularly in summers, she once told me ''This generates quite a bit of heat, so don't eat this so often in  this hot summer weather''. So my suggestion, keep your consumption under limits :):)

A word or caution to all the pregnant ladies out there - Avoid taking bitter-gourd as it is not good for you!!

Now enough of research on a simple vegetable which does not have a huge fan following..But then me too never liked it much, but then one day I had it the crispy way at one of my friend's place (can't remember who it was). Since then I make it this way and really relish it. I have offered it to many a people and they too have not disliked it..(If I say 'liked it', it would be an over-statement). Anyway try it this way, it is quite simple and you may just like it.

What all you need :

(Serves 3-4)

• Bitter-gourd 2

• Turmeric powder - 1/2 tsp

• Red chilly powder - 1-2 tsp

• Oil - 2 Tbsp

• Salt - 2 Tbsp

• Water - 2 cups

First look for all those who don't know what a Bitter-Gourd is -

Bitter Gourd

How to make it :

• Take the Karela. Keep it horizontal on a chopping board and cut very thin slices out of it - refer picture below.

• Take about 2 cups of water (should be enough to soak the cut pieces) in a bowl.

• Put the salt and and mix well.

• Soak the pieces of Karela into this salt water, on room temperature. Keep it for about  an hour.

• Take a pan. Put the oil in it and warm it.

• Strain the Karela pieces out of the salt water, making sure all excess water is drained out.

• Put the pieces into the pan. Keep the heat on high.

• Stir and keep stirring in between, as we have the heat on medium-high range.

After 5 minutes of stir-frying

• Slowly they will start to turn brown and dry. Just in case they get too dry, add a little more oil.

• In about 10-15 minutes they would be almost cooked and no trace of that light green (their original colour) can be seen in them.

After about 15 minuted of stir-frying

• Add turmeric and red chilly powder.

• Toss and mix well. Let it be for another 5 minutes.

• Now it would have turned into a lovely colour of dark green with tinges of brown. Add in salt now, according to your taste.

• In about 2 minutes switch of the gas.

Goes best with Plain Rice and Daal. 

Note :

• Eat hot else it will lose its crunchiness.

• This is served as a side, so make sure you have another dish to go with your main dish (rice / daal).

• Serve little quantity of it.

• Take the shop keeper's help in case you are unable to pick up right ones.

• While cutting these, if you happen to get red seeds just discard those.

• Some people like it without seeds, you may take them out if you wish so.

• The thinner your slices, the crunchier they will cook.

• Keep additional oil handy as to make this perfectly crunchy, you may need to add a bit extra of it..