We are food bloggers but we eat normal everyday food too! You wonder why I started this post with such an odd comment? No. Not because we’re cooking bitter gourd today. Let me tell you why. I think there is this expectation the world has from us food bloggers that we cook and eat exotic food every single meal of our life. I am not sure if many of my blogger friends hear this comment as often as we do but… Just ranting, not being rude here, I am sure I would have thought that too if I weren’t on this side of the table.
To be honest, as I think while I write, I realize that until now I thought people who wrote fashion blogs must always be so fashionably dressed in chic outfits but I am pretty sure they love to spend a lazy afternoon in their jammies too! So there, I’m busted!
Now, going back to normal everyday food. We love it. We love our classic Indian curries & vegetables and we love them nice and spicy. We love to not have to twist them always to enjoy them. Today’s recipe is just one of them. As odd as it may sound, both N & I love bitter gourd and make it pretty often as a side to our regular dal (lentils) and roti (Indian flatbread) meals.
This recipe here is easy, quick, delicious, can be enjoyed as a snack and of course I don’t need to tell you how good bitter gourd is for your health. With just a few Indian spices, onion & garlic you can transform an otherwise not so well liked vegetable. You will never say no to bitter gourd again. Try it?
So here is how we make Karela (Bitter Gourd) Stir Fry:
- 2 tablespoons olive oil
- 6 bitter gourds, washed & sliced in thin rounds
- ½ teaspoon turmeric
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½-1 teaspoon garam masala
- a pinch teaspoon asafoetida (hing)
- 2 cloves garlic, finely chopped
- ½ small onion, sliced lengthwise
- ¾ teaspoon dry mango powder (amchoor)
- salt, to taste
- fresh cilantro for garnish
- Place the sliced bitter gourd in a container and toss it around with a teaspoon of salt. Cover this container and refrigerate for a couple hours or overnight. You may skip this step, however, it does help slightly in getting rid of the bitterness of the gourd.
- Rinse off the salted bitter gourd under cold water for about 30-40 seconds and set this aside.
- In a non-stick pan, heat a tablespoon of oil on medium high heat and add in the sliced bitter gourds. Once the gourds start to sizzle lower the heat to medium and saute for about 12-14 minutes until the gourds start turning slightly brown. Keep stirring in between.
- Then add turmeric, red chili, coriander powders along with asafoetida and garam masala. Toss it well.
- Then add in the remaining 1 tablespoon oil together with the onions and garlic and cook on medium heat for another 5-7 minutes. The gourd should be browned and crispy at this stage.
- Lastly, add in dry mango powder (amchoor) and salt, if needed. Cook for another minute or two. Garnish with fresh cilantro and serve on a side of rice or munch it down as a snack!