Bitter gourd, also known as karela in Hindi, is a unique and highly nutritious vegetable that has been enjoyed in various cuisines for centuries. Originating from tropical regions of South America, bitter gourd has made its way to various parts of the world, including Asia and Africa. Its distinct bitter taste can be an acquired taste for some, but it is highly sought after for its many health benefits, including its ability to regulate blood sugar levels, boost immunity, and aid in digestion.

One of the most popular ways to prepare bitter gourd is by making a flavorful and spicy Karela Masala curry. This dish is a staple in many Indian households, and it is beloved for its bold flavors and unique combination of sour, spicy, and bitter tastes.

In this recipe, the bitterness of the gourd is balanced out with tangy and spicy flavors from the masala paste, making for a delicious and wholesome meal that is perfect for any occasion.

Cooking Instructions:

1. Begin by preparing the bitter gourd or karela. Peel and deseed the bitter gourd and slice it into thin pieces. Then, sprinkle 1 teaspoon of salt and 2 tablespoons of lemon juice on the bitter gourd slices and let them sit for 15 minutes. Meanwhile, dice the onions, garlic and chop the tomatoes. If you don't have fresh tomatoes, canned whole peeled tomatoes will also work.
2. After 15 minutes, squeeze out the water from the bitter gourd slices and set them aside.
3. In a pan, heat 4 tablespoons of oil on medium-high heat. Once the oil is heated, add 1 teaspoon of cumin seed and 1/2 teaspoon of mustard seed to the oil. Stir and wait for the seeds to sizzle and splatter.
4. When the seeds start to splatter, add the diced onions and minced garlic to the pan. Saute the mixture until the garlic turns brown on the edges and the onions become translucent.
5. Next, add the chopped tomatoes to the pan and cook them until they become mushy.
6. Add 1 teaspoon of cumin powder, 1 1/2 teaspoons of mango powder, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder, and 1 teaspoon of salt to the pan. Mix all the spices and cook the masala paste until the oil starts to separate.
7. Once the oil has separated, add the sliced bitter gourd to the pan and mix well. Cover the pan and let the bitter gourd cook for 10 minutes. Be sure to stir the mixture occasionally to prevent the bitter gourd from sticking to the pan.
8. After 10 minutes, add the remaining 2 tablespoons of lemon juice to the pan and fry the mixture for about 2 minutes, or until the bitter gourd is cooked to your liking. If you prefer a super crunchy texture, you can cook it for longer, but it's recommended to try it soft and mushy yet sour and bitter, as it offers a unique taste that you may have never experienced before.

Ingredients Overview:

• Bitter gourd (Karela): This vegetable is the star of the dish. It is peeled, deseeded, and sliced into thin pieces to be cooked with the masala paste. Bitter gourd is known for its bitterness, which is balanced out by the sour and spicy flavors of the masala paste.
• Salt: Used to season the bitter gourd and the masala paste, salt is an essential ingredient that brings out the flavors of the dish.
• Garlic: Garlic is a staple in Indian cooking and is used in many dishes for its strong and pungent flavor. It is finely chopped and sautéed with the onions to add depth and aroma to the dish.
• Onion: Diced onions are sautéed with garlic to form the base of the masala paste. They add sweetness and texture to the dish.
• Cumin powder: Cumin powder is a spice that is commonly used in Indian cooking. It has a warm and earthy flavor that complements the bitterness of the gourd.
• Canned Tomatoes: Canned tomatoes are used in this recipe for convenience, but fresh tomatoes can also be used. They are chopped and added to the masala paste, adding a tangy and sweet flavor to the dish.
• Turmeric powder: Turmeric powder is a staple in Indian cooking and is known for its vibrant yellow color and earthy flavor. It adds a beautiful hue to the dish and is also known for its many health benefits.
• Chili powder: Chili powder is used to add heat and spiciness to the dish. It can be adjusted to taste depending on how spicy you like your food.
• Mango powder: Also known as amchur powder, mango powder is made from dried and ground unripe mangoes. It adds a tangy and sour flavor to the dish, balancing out the bitterness of the gourd.
• Cumin seed: Whole cumin seeds are used in the tempering process to add depth and aroma to the dish.
• Mustard seed: Similar to cumin seeds, mustard seeds are also used in the tempering process. They add a slightly bitter and nutty flavor to the dish.
• Lemon juice: Lemon juice is added to the dish towards the end to add a fresh and tangy flavor. It also helps to balance out the bitterness of the gourd.
• Oil: Any neutral oil can be used in this recipe, such as vegetable oil or canola oil. It is used to cook the masala paste and to fry the bitter gourd.

FAQS: Bitter Gourd - Karela Recipe

Q: Is it necessary to deseed the bitter gourd?

A: Yes, it is recommended to deseed the bitter gourd as the seeds can make the dish more bitter. However, if you enjoy the bitterness, you can skip this step.

Q: Can I use fresh tomatoes instead of canned tomatoes?

A: Yes, fresh tomatoes can be used in this recipe. Simply chop them up and add them to the pan with the onions and garlic.

Q: Is it possible to make this dish vegan?

A: Yes, this dish is already vegan-friendly as it does not contain any animal products.

Q: Can I adjust the level of spiciness in the dish?

A: Yes, the amount of chili powder can be adjusted to your personal preference. If you prefer a milder dish, you can reduce the amount of chili powder, or omit it entirely.

Q: Can I make this dish ahead of time?

A: Yes, this dish can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the bitterness of the gourd may become more pronounced over time.