bittergourd, karella stir fry

Delicious Bittergourd /Karella/Karavila Recipes – A Sure Antidote For Diabetes

Recipe No : 1

Bittergourd Stir fried with Onions – Delicious and flavourful side dish

bittergourd, karella stir fry

karella

Despised for its bitter taste,  karela is not favoured by many.  However, it is not a secret that  Karela is relished by those who are aware of its therapeutic value and innumerable health benefits.  This page is especially dedicated to bittergourd recipes due to the amazing medicinal values in it.

Karela has active substances such as charantin with anti-diabetic properties which act as insulin that help to control blood sugar levels!  Diabetic patients could reap full benefits of Karela by drinking juice of it first thing in the morning to flush out toxins and excess blood sugar.  Consuming Karela in regular basis will help the body to combat against building up excess sugar levels and stay in control with diabetes.

This recipe outshines all my other Karela recipes for its delicious taste and crunchy texture which is incredibly appetising.  Unbelievably, the few lemon juice drops added to the stir fry at the end, enhance the taste in a great deal and make it quite pleasant to the taste buds too.

So, please make this simple recipe and enjoy it at least once in two weeks and keep yourself healthy and revitalized.




Only the basic few ingredients are needed to make this dish:

Bittergourd / Karela / Karavila 4 medium
Onions 2 large
Kashmiri Chilli Powder 1 tsp
Turmeric 1/2 tsp
Lemon juice  a few drops
Salt as required
Olive oil 2 tbsps

Let’s make :          

Important : Do not wash Karela before cutting




  • Cut dainty, thin rounds with seeds and all (Nothing should be wasted)
  • Sprinkle 1 tbsp of salt and keep aside for 20 – 30 mins
  • After 20 mins, place karela in a colander and wash under a cold tap until salt is removed
  • Squeeze dry and keep aside

Stir fry

Add olive oil and heat up a wide pan

Add Karela and stir fry for about 3-4 mins or until slightly tender

Drop chopped onions and continue stir frying for a few mins or until Karela is getting crispy

Add turmeric, salt and Kashmiri chili powder

  • Cover and lower the flame.  This will allow uncooked bits to cook evenly and all the spices to blend.  Upto 3-4 mins is sufficient

  • Open the lid, squeese a few drops of lemon juice and give a good mix under medium flame
  • Done
  • Enjoy the delicious, crispy Karela stir fry either on its own or as a side dish with your main meal



Recipe No : 2 

Stuffed Bittergourd

karella stuffed

I described this recipe as “Karella, at its best” because, nothing of this vegetable is wasted in the cooking process: whole pod of this vegetable, the skin, seeds and the ‘fleshy part’, is being used to make this glorious dish; not only is it delicious, but also is rich in medicinal value.

This particular cooking method stems from Punjabi cuisine tradition, which later on spread its way across India, favoured  by many cultures for its unique taste, enriched with numerous health benefits.

It has been renowned as a super diabetes buster for ages.  New findings through extensive research have proved that the seeds of Karella form a robust fighter against cancer cells, which guaranteed its rank among super vegetables provided by nature.

Although, stuffed karella is normally deep fried in some recipes, I took steps to to keep its rare medicinal value intact: I steam them, with little olive oil sprayed all over.  Hence, I can assure you that according to this recipe karella comes with its best to your plate!




You will need :

Let’s make it :




Scrape it

  • Wash Karella and scrape the skin off.
  • Slit in the middle, take the seeds out from the cavity using a small spoon.
  • Chop the skin and seeds very thinly, sprinkle 1 tbsp of salt and keep aside for 1/2 hr.
  • Rub salt inside the cavities of Karella and keep aside at  the same time.

  • After 1/2 hr, wash both karella cavities,  chopped skin and seeds and squeeze, drain the water away using a sieve.

Stir fry it

  • Heat 1 tbsp of olive oil in a pan.
  • Splutter cumin seeds and hing.
  • Add chopped onion and saute until golden.
  • Add ginger garlic paste. Fry.
  • Add all the spices and fry.
  • Add gram flour and mix all thoroughly.
  • Add salt and check the taste.
  • Toss some chopped coriander leaves.
  • Your filling is ready!

Fill it

  • Fill cavities of each karella with the filling.
  • Spray olive oil around the pan and arrange karella side by side.

Stream it

  • Toss a bit of oil on top.
  • Cover and let the karella cook in the steam under low flame while turning occasionally, not letting them burn.

  • Finally, sprinkle little olive oil on top, toss some coriander leaves and serve warm with rice or rottis.

 Karela Curry 

Karela curry

Bittergourd Stir Fried With Fresh Coconut

Karella stir fry

I love the crunchiness of the Karella slices in this dish despite its mild bitterness and the fresh coconut in it contributes to a very pleasant sweetness.

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

The best news is that while making this stir fry, karella is in its natural form and intact with all its medicinal values. Well known as the world’s best antidote for diabetes, bitter gourd,  eaten raw or half cooked like in this dish, flushes out the excess sugar and toxins in the system and purifies it.

This dish could be eaten on its own or as a side dish with steamed rice.

So, let’s make it:

What you need: karavila2-300x175

 Light green, very tender bitter gourd 3
Freshly scraped/grated coconut a handful
Salt to taste
Pepper powder 1 tsp
Onions 1 large
Curry leaves and two pinches of turmeric
Oil 1 tbsp

  How to make :

  • Slice up the bitter gourd very thinly.

karavila-300x203

  • Remove all the seeds

karavila-3-300x263

  • Sprinkle a little salt water and keep aside for 5 mins.
  • Mix grated coconut with a bit of turmeric(optional) salt to taste and pepper powder.
  • Squeeze  the bitter gourds to remove excess water and immediately mix with the coconut.

nfd

  • Slice the onion very thinly.
  • Heat oil in a wok and splutter some mustard seeds(optional).
  • Saute onions until slightly golden. Toss a lot of curry leaves.

karavila2

  • Add bitter gourds mixed with coconut.
  • Stir fry continuously.  (Do not close the lid or add water at any point)
  • Toss often and stir fry until the bitter gourd pieces no longer taste raw but nice and crunchy as well as taste great.
  • Adjust salt and pepper.
  • Done!!
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Sticky date cake

Sticky Date Cake – Soaked With Delicious Toffee Sauce To Celebrate The New Year 2019!

Happy New Year 2019!

Sticky date cake


 




 
The perfect combination of the richness of dates and the sticky sweetness of the toffee sauce will make you fall in love with this cake instantly!  Make this juicy cake to celebrate any occassion and you will never fail to disappoint your guests.

Rustle this up just the day before, allowing all the flavours and juices to infuse properly.  Serve the daintily-cut, traingle cake pieces  with a pool of toffee sauce all around it. Heavenly!

With its rich flavours, dense sponginess and the thick toffee sauce that melted through all the layers, make this cake a comfort and a joy to taste during cold winter months.  You can even serve this to your family and friends at family gatherings during Christmas time.   Incredibly, to make the cake batter, you don’t even have to take the electric cake mixer out as the batter is cooked on the stove, resulting a very dense and flavourful texure!   So, make it today and enjoy the luxury taste of this exotic cake!




 




 
Ingredients needed :

Dates – (de stoned) 250 g
Self raising flour 150 g
Brown sugar 150 g
Eggs 2
Margerine or Cake spread (For cakes, I follow Marry Berry’s tip to use spread in place of butter for a lighter texture) 65 g
Bicarb powder 1 tsp
Water 1 cup
Salt 3 pinches

For the Toffee sauce

Brown sugar 5 tbsp
Margerine or butter 3 tbsp
Milk 3 tbsp
Salt 1 pinch

Let’s make it :




  • Cut the dates into small pieces
  • Place the date pieces and water  into a deep pan and bring to boil – (3-4 mins) Do not over boil as the dates will become a sticky pulp.

  • Switch the flame off and add 1tsp of bicarb and mix well

  • Add Sugar and stir until dissolved
  • Next add margerine and give a good mix
  • Beat the 2 eggs lightly and add to the mixture

  • Add the flour little by little while mixing gradually

  • Finally,  add a drop of lemon juice and vanilla and mix until everything combines properly
  • Pour the batter onto a round cake tray (line up the tray with parchment paper or rub butter and dust with flour)
  • Keep aside for 15 mins for all the flavours to incorporate properly

  • Bake in the lower rack of the oven for 20 mins under 180C degrees
  • After 20 mins stab a skewer and check if it comes clean.  If not, keep in the oven for a little longer
  • Keep the cake to cool off completely in the tray itself
  • Once cooled off, take the cake out slowly and remove the linning and stab with a skewer in several places

Now make the Toffee sauce

  • Add 5 tbsp of sugar into a thick bottom pan and switch the flame on to medium

  • Let the sugar turn golden
  • Add butter immediately and give a good stir

  • Then add milk and a pinch of salt and stir under low flame until the sugar crystals melt and turn into a thick sauce

  • Take off  the flame and keep to cool
  • Pour half of it over the cake letting the sauce run through the holes

  • Smear more sauce all over the top
  • Leave the cake overnight for the best taste!



 




 

  • Drizzle the rest of the sauce over cake slices and serve
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