Here are some tips on how to select the right bitter gourd:
- Choose unripe ones,that are firm like a cucumber
- Avoid those that have turned yellow/orange or have soft spots
- Riped ones can be excessively bitter
- The smaller variety is more bitter than the bigger one
- You can refrigerate them for 3-4 days
- Keeping bitter gourds at room temperature or with other fruits and vegetables will hasten them to ripen and become more bitter
Karela Fry is inspired by an aunt of mine and I've tried to blend in more flavours to make it more interesting.
This is my first attempt to showcase step by step clicks :)
250gms bitter gourd nicely washed and dried
4tbs oil for frying
1tsp jeera
1tsp mustard seeds
2cups of finely chopped onions
1tsp of coriander powder
1tsp of chilli powder
1/4tsp garam massala
1/2tsp amchur powder (dried mango powder)
2tsp jaggery powder
2tsp coarsely grounded peanut
salt to taste
2tsp roasted sesame seeds for garnish
cilantro and grated coconut for garnish
Grate the outer skin of karela.De seed and cut them into pieces.Keep them aside.
Deep fry the cut pieces till golden brown.
Add the fried karela,jaggery,peanuts and amchur.Allow it to cook for 10 minutes on low flame.You can also add some lime after you have turned off the stove.
Garnish it with cilantro,sesame and grated coconut.
This is my submission to this month's Vegetable Marathon - Bitter Gourd, hosted by Nithu from Nithu's Kitchen and Shilpa from Anita's Kitchen and to SOS Challenge - Sesame, hosted by Ricki from Diet,Dessert and Dogs and Kim from Affairs of Living.
Nice presentation! My husband loves karela, one more dish added to my list.
ReplyDeleteThis sounds like such an interesting dish--I've never tried bitter gourd, but I would feel as if I knew how to choose one now with your tips about it! Thanks so much for entering the SOS Challenge this month, and for a great submission! :)
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