During my recent visit to Sri Lanka, I was served this dish by my sister, Lakmali which instantly won my taste buds as well as my heart.
I loved the crunchiness of the Karella slices despite its mild bitterness and the coconut that gave a very pleasant sweetness to compensate the bitter flavour.
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:
|Light green, very tender bitter gourd||3|
|Freshly scraped/grated coconut||a handful|
|Salt to taste|
|Pepper powder||1 tsp|
|Curry leaves and two pinches of turmeric|
How to make :
- Slice up the bitter gourd very thinly.
- Remove all the seeds
- 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.
- 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.
- 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.