Bitter Gourd (Karela)
Twist the bitterness with spices! Healthy Summer Vegetables for Adults
Description
Cucurbitaceous veg with intense bitterness. In India, rather than removing bitterness, it's stir-fried with spices and generous oil, finishing as a 'bitter-delicious' adult taste.
Classification: For Maniacs,Vegetable,Bitterness,Diet
Shops selling Bitter Gourd (Karela)
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Bitter gourd
Instructions
- Slice bitter gourd (Karela) into rounds, coat with salt and turmeric, let sit, lightly squeeze moisture.
- Heat generous mustard oil (or oil), fry heavily like deep-frying with cumin/onions.
- Add massive Amchoor (mango powder) and coriander, wrapping bitterness in acidity and spice aroma into 'Karela Sabzi' to finish.
Learn more Substitutes, pairings, tips
Key spices
Substitutes at Japanese supermarkets
None
Pairing
Karela Sabzi, Dal (Lentil soup), Chapati
Trivia
[Hardcore] Called 'Karela'. Known in Ayurveda as the ultimate medicinal veg purifying blood and lowering blood sugar. Far from hating the bitterness, they intentionally clash it against spice stimulation to birth deep richness—an ingredient packed with Indian cooking secrets.
Eating tips & etiquette
[Unique Usage] Stuff spice-fried filling tightly into a whole cored bitter gourd, tie with twine, deep-fry whole as 'Stuffed (Bharwa Karela)', biting boldly!
Allergen
None