A Sure Antidote For Diabetes – 4 Delicious Bittergourd Recipes

karella
Bittergourd/Karell/Karavila

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 bitter gourd/ bitter melon recipes.

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 the full benefits of Karela by drinking the juice of it first thing in the morning to flush out toxins and excess blood sugar.  Consuming Karela on a regular basis will help the body to combat against building up excess sugar levels and stay in control of diabetes.

Recipes listed below:

My Amazon picks;

Recipe No: 1

Bittergourd/Karela Stir-fried with Onions – Delicious side dish

bittergourd, karella stir fry

This recipe outshines all my other Karela recipes for its delicious taste and crunchy texture which is incredibly appetizing. 

You can make this simple recipe and enjoy it at least once a week and keep yourself healthy and toxic free!

Ingredients needed:

Bittergourd 4 medium
Onions2 large
Kashmiri Chilli Powder1 tsp
Turmeric1/2 tsp
Lemon juice a few drops
Saltas required
Olive oil2 tbsps

Let’s make:

Important: Do not wash Karela before cutting

  • Cut dainty, thin rounds with seeds and skin (Nothing should be wasted)
  • Sprinkle 1 tbsp of salt and keep aside for 20 – 30 mins
  • Add olive oil and heat up a wide pan
  • Add Karella 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 Karella gets soft

*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.  Up to 3-4 mins are sufficient

*Open the lid, squeeze a few drops of lemon juice and give a good mix under medium flame

*Done

*Enjoy the delicious, crispy Karela stir fry as a side dish with your main meal

My Amazon pics;

Recipe No: 2 

Stuffed Bittergourd/Karela – Delicious in every bite!

karella stuffed

I described this recipe as “Karella, at its best” because, nothing of the vegetable is wasted in the cooking process: the 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, which later on spread its way across India, favoured by many cultures for its unique taste, enriched with numerous health benefits.

Although stuffed Karela is normally deep-fried in some recipes, I took steps to keep its rare medicinal value intact: I steam them, with little olive oil sprayed all over.  Hence, Karela comes with its best to your plate!

Scrape the skin off

  • 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

Prepare the filling

  • 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 karella

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

Stream

  • 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 rotis.

Recipe No : 3

Bittergourd/Karela Curry – Juicy and flavourful curry inspired by Panjabi cuisine

karella curry

This juicy Karella/Bittergourd curry, inspired by Panjabi cuisine is a delicious blend of the bitterness of Karelas and the natural sweetness of onions and tomatoes.  You will be surprised to learn that, to produce such a delicacy you will need only 3 main ingredients; Karela, Onions and tomatoes

By adding each of the ingredients proportionately, you can produce a mouth-wateringly delicious dish.

karavila

And only 3 main spices :

  • Chilli powder
  • Turmeric
  • Salt

What you will need;

Bitter Gourd/Karella/Karavila3 medium
Onions(Indian Onion)4 large
Juicy tomatoes4 large
Chili powder1/2tbsp
Turmeric1/2 tsp
Salt1/2 tsp
Olive oil3 tbsp

Let’s make it:

  • Cut the Bitter gourds in thin rounds. Do not wash before cutting.
karavila-300x203
karavila-3-300x263

Sprinkle Salt liberally, about 2 tbsp and leave for up to 4 hrs.  This will take out some of the bitterness of Karella and make them soft enough to cook.   If you are serving this dish to a diabetic patient, leave only for 2 hrs in salt or not salt at all, so that most of the bitterness which is the antidote for diabetes,  is intact.

  • Wash Karella in a colander under a cold water tap.
  • Squeeze out water.
  • Heat up  Olive oil in a wide pan.
  • Add the round Karella pieces and fry them until they turn Brown/Golden while turning constantly. (Pls. see the pic for the colour)
karella-300x215
  • Meanwhile cut tomatoes in small chunks and onions thinly. (Adding more onions and tomatoes make this dish juicier and larger in quantity.
tomato-300x224
  • Once the Karella pieces turned into brown/golden colour, add tomatoes, onions, chili powder, turmeric and 1 & 1/2 tsp of salt, all at the same time.
tom-300x224

Now mix everything together and cook under medium fire, uncovered.  Remember to stir every now and again allowing it not to touch the bottom of the pan.  Do not lower the flame to a minimum or cover the pan as the curry will become too watery.

  • The Karella will take about 1/2 hr to cook properly
  • Taste and add more salt if required
  • Slit three green bullet chilies in the middle and drop
  • Cover and lower the flame to the minimum and cook for about 5 min.  This will allow the juices to run
  • Let the curry rest for a while before serving (make it the day before for a juicier version)
  • Serve with hot white rice or chapatis

Recipe No: 4

Bittergourd/Karella Stir-Fried With Fresh Coconuts

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:

Ingredients you will need;

karavila2-300x175
 Light green, very tender bitter gourd3
Freshly scraped/grated coconuta handful
Salt to taste 
Pepper powder1 tsp
Onions1 large
Curry leaves and two pinches of turmeric 
Oil1 tbsp

 Let’s make;

Recipe 5

Bittergourd/Karella Salad

This beautiful salad, cleverly balanced it’s bitter and sweetness is highly appetising, one can finish the whole dish on its own!

However, it is usually served as a side dish with steamed rice in tropical Sri Lanka. While deep frying, one can argue that its natural goodness is lost, but, we must not forget that all nutrition values are not lost. For a change, this is the best way to entice someone who is put off by the bitterness of Karella.

Ingredients needed:

Karella3
Red onions1
Green chili1
Lemon juice and salt to taste
Tomatoes1
Pepper powder

Let’s make it:

  • Cut Karella into thin rounds
  • Dry fry until the wetness dries off
  • Deep-fry under medium flame until crispy
  • Take out from the frying pan and drop on to a kitchen paper and let the excess oil drain out
  • Thinly slice onions, tomatoes and green chillies
  • Add lemon, salt and pepper powder. Give a good mix
  • Now add the fried Karella and fold all together
  • Serve fresh

Beetroot Rice – A Colourful And Healthy Rice Dish

Beetroot rice

Serve this pretty dome of flavourful Beetroot rice to any kid with fussy eating habits and witness how delightfully he will polish the plate off in minutes!  Make a cheerful food art blending several other colours and kids will go crazy!

This is definitely a very clever way to include beetroot into your kid’s diet.  The vibrant glossy red colour, the natural sweetness of the beetroot and the most uncomplicated way of making it preserves all the goodness, flavours and colour in the dish.

What is special in this recipe is that it tastes simply the best on its own without any accompaniment.  However, I add a sliced boiled egg and scatter some poppadums when I serve it for older kids.  For little ones, just serve as uncomplicated as it is!

Gather the following ingredients:

Cooked Rice1
Beetroot1 large or 2
Onion1
Garlic3 cloves
Olive oil or any kind of oil1 tbsp
Butter1/2 tbsp
Curry Leaves (optional) 
Salt and Pepper powder 

Let’s make :

  • Grate the beetroot finely (Use a fork to hold the pieces to make it easier)
  • Heat oil in a wide wok
  • Saute’ chopped onion
  • Add chopped garlic and stir fry a little
  • Break the curry leaves into small pieces and drop
  • Add all the grated beetroot and stir fry a minute
  • Add salt and pepper powder
  • Drop a dollop of butter for a buttery taste (You can omit this for a healthier version)
  • Add rice little by a little while mixing rapidly
  • Give a good mix and adjust the taste
  • Serve in a bowl or as a dome on a pretty plate
  • Yum!
Beetroot rice

Vegetable Roti – Delicious vegetarian street food in Sri Lanka

These dangerously addictive vegetable rotis are most sorted street food in Sri Lanka! They are spicy, delicious and wholesome! Whosoever tasted, would naturally want more! However, you can make a healthier version of these at home, keeping the same taste and appearance but with less oil and more fresh vegetables.

It is a bit of a cumbersome task to knead the floor to bring to the right texture but when it is being achieved, the rotis are soft and perfect in taste. I have used a generous amount of veggies and very little oil in this recipe to keep it a healthy and appetising at the same time.

So, let’s make it,

1st Step: Make the dough for Rotis

You will need :

 All purpose flour 3 cups
 Salt 1 tsp
Oil 1 tbsp
 Sugar 1 tsp

Knead

  • Rub flour, sugar, salt and oil together
  • Add lukewarm water little by little and knead for about 5 – 8 mins until the dough doesn’t stick on to your fingers
  • Divide into equal sized balls giving an extra kneed to each ball
  • Rub oil on each ball.  Place on a tray a little apart from each other
  • Cover with a cling film and let them rest at least an hour (ideally, 2hrs)
Groti

2nd Step: Make the vegetable filling.

You will need :

Salt 1/2 tsp
Ground black pepper and chili powder 1/2 tsp each
Garlic chopped 3 cloves
Green chili slit 1
Onion chopped1 large
Boiled potatoes1/2 cup
Carrots – cut into thin strips 1 cup
Spring onions chopped or leek cut thinly1/4 cup
White Cabbage – shredded thinly 1 cup
Turmeric powder/Mild curry powder1/2 tsp each
Oil1 tbsp

Stir fry :

  • In a large wok, add 2 tbsp of oil and heat up
  • Add garlic and brown the chopped onion
  • Add carrots stripes, shredded cabbage and start stir-frying until they wilt slightly
  • Add the slit green chilli and leek and continue stir-frying for a min or two.  Do not overcook the veggies
  • Toss salt, turmeric powder and curry powder
  • Now add mashed boiled potatoes, leaving a few small chunks
  • Add a generous amount of ground black pepper.  Check the taste
  • Give a good mix, cover and keep aside

3rd Step: Fill and bake the Rotis

  • Heat up a non-stick flat pan and spray oil all over
  • Rub oil on your kitchen top and hands
  • Take a dough ball, flatten it by pressing down lightly and then drag from sides being careful not to tear it.
  • Place a heap of the veggie mix in the middle
  • Fold from sides, covering the veggie mix to shape it up as a rectangle
  • Place gently on the pan
  • Repeat the same steps with other dough balls
  • Arrange them around the pan and baking them, filliping over every now and again until the outer cover turns golden
  • Bake all the sides by tilting them up
  • Leave to cool
  • Serve warm with sliced raw onions or ketchup
  • Delicious!
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