My friend Sheila lived in the adjoining apartment in Mumbai and we also worked at the same office. We had lunch together and very often, she ate fried karela crisps as one of the sides. The crisps were fried and were delicious. I developed my love for karela since then and always prepare these crisps at home whilst reminiscing of my dear friend.
I prefer to bake rather than fry and have used only two ingredients; karela and olive oil. The vegetable is cut into halves and then across into thin slices, sprinkled with olive oil and baked at 400 F or 200 C for 20 minutes. Prefer not to add any salt or spices. They make a nice side and the bitter taste keeps you salivating for more. My husband too enjoys these crisps, finds them tempting and hard to resist. You can add spices and salt as desired. If you don't have an oven, cook them in a skillet. Just add very little oil and fry on low heat till crisp. To remove bitterness from the karela, salt the slices and set aside for an hour. The salt will draw out moisture along with the bitterness. Rinse off the salt before cooking. A quick blanch in hot water also reduces bitterness.
When buying karela, select the ones that are firm, free of any blemishes and bright green with white seeds. The more mature ones are bitter with yellow or orange seeds. Young immature bitter gourds are perfect for consumption.
Karela is also known as bitter gourd or bitter melon and has valuable health benefits. High in fibre, low in carbohydrates and calories, it is excellent to manage weight. Also, helps in digestion and cures constipation. The juice of bitter gourd is a natural antioxidant, removes toxins, prevents premature ageing and purifies blood. Regular intake of the juice controls blood sugar levels. It tastes bitter but has amazing health and medicinal benefits.
I prefer to bake rather than fry and have used only two ingredients; karela and olive oil. The vegetable is cut into halves and then across into thin slices, sprinkled with olive oil and baked at 400 F or 200 C for 20 minutes. Prefer not to add any salt or spices. They make a nice side and the bitter taste keeps you salivating for more. My husband too enjoys these crisps, finds them tempting and hard to resist. You can add spices and salt as desired. If you don't have an oven, cook them in a skillet. Just add very little oil and fry on low heat till crisp. To remove bitterness from the karela, salt the slices and set aside for an hour. The salt will draw out moisture along with the bitterness. Rinse off the salt before cooking. A quick blanch in hot water also reduces bitterness.
When buying karela, select the ones that are firm, free of any blemishes and bright green with white seeds. The more mature ones are bitter with yellow or orange seeds. Young immature bitter gourds are perfect for consumption.
Karela is also known as bitter gourd or bitter melon and has valuable health benefits. High in fibre, low in carbohydrates and calories, it is excellent to manage weight. Also, helps in digestion and cures constipation. The juice of bitter gourd is a natural antioxidant, removes toxins, prevents premature ageing and purifies blood. Regular intake of the juice controls blood sugar levels. It tastes bitter but has amazing health and medicinal benefits.
Baked Karela Crisp (Bitter Gourd or Bitter Melon)
(Serves 4)
Ingredients:
1/2 kg karela
1 tablespoon olive oil
salt (if desired)
Method:
Wash, cut off the ends, then lengthwise into half. Using a spoon, scoop out the seeds and inner white pith. Cut across into thin slices. (To remove bitterness, read the information indicated above.)
Preheat oven to 400 F or 200 C.
Lightly grease a baking sheet. Apply salt and olive oil to the slices. Spread on the baking sheet. Bake for 20 minutes. Shut off oven, remove the baking sheet and move the slices with a spatula.
Place the baking sheet back in the oven (which is shut off) for another 10 minutes. With the remaining heat in the oven, the slices will crisp up.
(Serves 4)
Ingredients:
1/2 kg karela
1 tablespoon olive oil
salt (if desired)
Method:
Wash, cut off the ends, then lengthwise into half. Using a spoon, scoop out the seeds and inner white pith. Cut across into thin slices. (To remove bitterness, read the information indicated above.)
Preheat oven to 400 F or 200 C.
Lightly grease a baking sheet. Apply salt and olive oil to the slices. Spread on the baking sheet. Bake for 20 minutes. Shut off oven, remove the baking sheet and move the slices with a spatula.
Place the baking sheet back in the oven (which is shut off) for another 10 minutes. With the remaining heat in the oven, the slices will crisp up.