Karela or Bitter Melon is one vegetable not everyone enjoys to eat as it’s name suggests due to it’s bitter taste. Yet it is widely used in Indian cooking. This vegetable is nature’s yet another bountiful gift to mankind. Karela has lot of medicinal properties too. It has been widely used in traditional medicines. It is known to be used in treating diabetes which may help in lowering blood sugar level.
So, it’s Karela for dinner at my home tonight.
Wash karela and scrape the skin. Slit the karela with it’s in tact. Apply a good amount of salt all over the karela and keep it aside for at least 2 – 3 hours. Carefully scoop out the inside of the karela and keep it aside. In a pan, heat oil and add saunf, onion, scrapings from the karela and saute well. Saute the besan well until golden brown on a medium flame. Add the masala and mix well. if you use aloo, now add the mashed aloo and mix. Let the mixture cool.
After a couple of hours water would be released from the karela. Squeeze the karela well to get rid of the water; it’s bitter. Rinse the karela with water; pat dry. Now fill in the stuffing into each karela. You need not add more salt as the karela has already absorbed enough salt. In a non-stick pan, add oil and place the karela’s. Cover it with a lid and let it cook. Turn the side of the karela such that it’s cooked and turned golden brown all through out. Karela is ready to be relished with some hot Chappatis or Rotis or Naan bread or Tortillas. Even a finicky eater will find this dish delightful.