bittergourd, karella stir fry

Delicious Bittergourd/Karela/Karavila Stir Fry – A Sure Antidote For Diabetes

bittergourd, karella stir fry

karella

Despised for its bitter taste, as a matter of fact, 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.

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 every now and again 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

                          

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karella stuffed

Stuffed Karella – Bitter gourd at its glorious best!

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 :

 Karella  (opt for around 3 inch long ones)  6
 Onion – big  1
 Ginger and garlic paste  1 tbsp
 Basan ( Gram flour)  3 tbsp
 Red chili powder  1/2 tsp
 Coriander powder, Mango powder  1 tsp each
 Turmeric powder  1/4 tsp
 Hing (Optional)
 Cumin seeds whole  2 tsps
 Lime juice  few drops
 Coriander leaves – Dhaniya
 Salt

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.

 

More Karella recipes

  • Delicious Karella curry – inspired by Panjabi cuisine

Karella curry

Delicious Karella curry – Inspired by Punjabi cuisine (Bitter Gourd/Karavila/Karelia) step by step recipe

  • Karella stir fry with scraped coconut

Bitter gourd stir fry – Diabetes buster at its best!

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