Bitter Gourd, aka Karela: Let’s make the bitter little better !

Momordica charantia, commonly known as bitter gourd in English and widely known as karela in India, is one of the most underrated vegetables. However, Karela when prepared in a right way, even kadwa karela tastes yum. Here are some tips and trick to mellow down the bitterness of karela and make it a delectable dish:
1. Scrape the veggie properly>>Remove all the seeds, especially the big ones>>Wash properly, cut and marinate with salt and leave aside for at least half an hour>>Squeeze the juice out>>Wash properly ensuring the removal of excess salt
2. You can also boil cut pieces in a solution of water and lemon
3. Soaking the karela in tamarind juice for at least half an hour prior to cooking can also help
4. Teaming it with other vegetables like onions, potatoes, tomatoes can also help in bringing down the bitterness quotient
Once the excess bitterness is drained away, cooking becomes easy. Let’s check out some easy recipes.
Bitter gourd & Eggplant: A rare yum!!

Ingredients: 250 gm bitter gourd, 250 gm brinjals, 1/2 cup oil, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds, 1/2 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 tsp chilli powder, 1 tsp amchoor powder and Salt to taste.

Preparation:
 Scrape the coarse skin of the bitter gourd and slice them thick.
 Mix one tsp. salt into it and keep it for at least half an hour. Then, squeeze out the water thus formed.
 Dice the eggplants/brinjals into about 1 1/2 cm cubes.
 Heat oil in a heavy-based pan; fry the bitter gourd to a light brown.
 Fry the eggplants/brinjals in the same oil over high flame till it is tender.
 Take some oil in another pan, and add mustard seeds, fenugreek seeds, and cumin.
 Once it splutters, add the bitter gourd and brinjals along with salt, turmeric, coriander, chilli powder, and aamchoor and mix well.
 Sauté over low flame for about five minutes and serve hot.

Yummy Yogurt Karela!!!

Ingredients: 6-8 karelas, 1/2 cup hung curd, 1/2 tsp turmeric, 1/2 tsp ginger powder, 1 Tbsp coriander powder, 1/2 tsp chilli powder, 1 tsp roasted cumin, 1/8 tsp asafetida, 1 tsp fennel seeds-roasted and coarsely pounded, 1/2 tsp fenugreek seeds-roasted and coarsely pounded, 1/4 cup mustard oil and Salt to taste.

Preparation:

 Scrape off the rough surface of the bitter gourd; chop into rounds, rub all over with 1 Tbsp salt and keep aside for half an hour. Then, squeeze the bitter gourd to remove the bitter juice.
 Take yogurt in a container and add turmeric, chilli powder, ginger powder, asafetida, roasted cumin, , fenugreek seeds and fennel seeds.
 In a pan, heat oil and add spice mix and add the bitter gourd. Mix all well and turn over a few times on high flame.
 Reduce heat and cook them covered, till tender, stirring a few times so that they are cooked and browned all around, and fat of the yogurt separates.
 Turn off the burner, and serve hot.