This juicy karella curry, inspired by Panjabi cuisine is a delicious blend of bitterness of Karellas 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:
And only 3 main sprices :
- Chilli powder
Bitter Gourd, also known as karella or karawila is a sure diabetes buster according to ayurvedic medicine. This vegetable can be turned into a variety of dishes, depending on the type of cuisine you would like to follow. However, If you get the ingredients and their proportions right this is simply the best karella dish you can prouduce.
I am grateful to Munaza, my Pakistani friend and her mom, for her dedicated culinary guidance in making this dish.
So, let’s make it;
What you need:
|Bitter Gourd/Karella/Karavila||4 medium|
|Onions(Indian Onion)||3 large or 4 medium|
|Chili powder||1/2 tbsp|
|Riped and Juicy Tomatoes||3 large or 4 medium|
|Olive oil||3 tbsp|
Let’s make it:
- Cut the Bitter gourds in thin rounds. Do not wash before cutting.
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)
- Meanwhile cut tomatoes in small chunks and onions thinly. (Adding more onions and tomatoes make this dish more juicier and larger in quantity.
- 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.
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 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
More recipes inspired by Karella
Karella stir fry with coconut