Karela Bhujiya | Bitter Gourd Stir Fry.
Very few people love this veggie and I am one of those few who absolutely relish this. I will share some tips to reduce the bitterness of karela and I hope if you don’t like it already, you’d start relishing it too!
200 gms Karela/ Bitter gourd
1 large onion – sliced
1 tbsp crushed peanuts
2 tbsp cooking oil – I used cold pressed safflower oil
Salt to taste
1/4 tsp turmeric powder
1/8 tsp hing/asafoetida
1/3 tsp cumin seeds
1/3 tsp mustard seeds
1 tsp coriander powder
1/2 tsp red chilli powder
1/3 tsp garam masala
1/4 tsp sugar
1/2 tsp lemon juice
2 tbsp coriander leaves – chopped
Tips on reducing bitterness –
* Scrape the skin and get rid of the bumps on the skin.
* Deseed the karelas and then slice them.
* Mix in 1/2 tsp salt and 1/4 tsp turmeric and let it rest for 15 mins. Drain the water released by the veggie.
* Add in a pinch of sugar while cooking and always finish off with lemon juice.
* Taste the karelas after they are cooked and if it’s still too bitter to eat, mix in 1/4 tsp baking soda in water and add to the karelas. That will reduce the bitterness substantially (baking soda reduces bitterness from almost any cooked vegetable).
Prep the karelas as per the tips given above.
Heat oil and crackle the cumin and mustard seeds. Add hing and let it bloom too.
Sauté onions until they turn translucent. Mix in the karelas, a little salt and turmeric powder and cover and cook on low flame. Let it cook until the onions and karelas are cooked well.
Mix in the powdered spices, peanuts and sugar. Cook for another 2 mins. Switch off the flame, let the veggie cool down a bit and add lemon juice. Garnish with chopped coriander leaves and serve with phulkas and dal.
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