My nose would twist in utter disappointment when Mom would make Karela (Bitter Gourd). Although I must agree, even back then, it would smell heavenly. But, I should be excused since children and bitterness don't really go together.
Today, I love Karela. Not the kind of love I would express by consuming it every day of my life. But, yes, I have definitely come to appreciate its taste and more so, the health conscious part of me loves its natural bitterness for its God-gifted healing powers.
Thus, today I decided to put up a simple recipe for all Karela-haters out there, just to give it a second chance. And for those who love it already, another lip smacking way to savor this
vegetable that definitely finds place in grandma's household remedies.
Here you go;
Ingredients: Bittergourd, Jeera (Cumin seeds, optional), Amchoor (Dry mango powder), Chat masala (for the tang), Vinegar/ Fresh Lemon, salt to taste.
1. Chop the bitter gourd finely. I usually skip the seeds (this is more because someone once compared them to lizard eggs and I couldn't ever get that notion out of my head).
There's no restriction to sizes, just that smaller pieces always cook faster!
2. Mix these with the Amchoor and set them off into the microwave for about 5 mins. ( Don't fret if you don't have a microwave at disposal, just skip to next step, you'll just need to give it more time on the stove).
3. Heat about 2 spoons of oil in the pan. Add Jeera and let it splutter. Toss the semi-cooked bitter-gourd into it. Add the salt, chat masala and sprinkle the vinegar / lemon juice over it. Cover it with a lid and give it a minute.
Don't forget to absorb the aroma when you remove the lid!
Relish this crunchy side-dish with your regular meal. Tell me if you still hate it.