Karela - Bitter gourd
This was my first attempt at making karela/bitter gourd... and bitter is an understatement! However, this vegetable is loaded with nutrients and has a ton of health benefits. You should Google it to be amazed! I tried to balance the bitterness with baby peas and jaggery and wrapped the final product in a roti. Honestly, it's not something I would choose to make on a normal day but once in a while, it's a...uhm, let's just say... surprise to the tastebuds!
- 2 cups karela (bitter gourd), washed and sliced
- 1 medium-sized onion, diced
- 3 Tbsp coconut oil
- 1 tsp mustard seeds
- 1 dry red chilli
- ½ tsp ingh/ asafoetida
- 1 tsp finely crushed or chopped green chilli
- ½ tsp crushed ginger
- ½ tsp crushed garlic
- Salt to taste
- ½ tsp turmeric
- 1 tsp dhana jeeroo (coriander & cumin powder)
- 1 tsp red chilli powder
- ¼ cup baby peas
- 2 Tbsp jaggery
- Handful of sesame seeds
- Handful of chopped coriander leaves
- Heat oil in a non-stick frying pan on medium heat. Add mustard seeds and dry red chilli. When seeds start to sizzle, add asafoetida.
- Add diced onion and allow to cook until slightly crispy and golden brown.
- Add green chilli, ginger and garlic. Fry for 30 seconds.
- Then add sliced karela with salt, turmeric, dhana jeeroo and red chilli powder. Toss gently. Cover the frying pan with a lid and cook for 10 minutes.
- Add baby peas and jaggery. Do not mix. Cover again with a lid and cook for another 5 minutes.
- Remove the lid and gently toss, allowing the karela to become slightly crispy on a low heat for another 10 minutes.
- Sprinkle sesame seeds and chopped coriander on the top.