I was fortunate to work for Tata Steel in Mumbai and one of the perks of being an employee was that you were entitled to lunch coupons that could be redeemed at various restaurants in the Fort area, in lieu of cash. What I enjoyed eating the most was karela masala from a vegetarian restaurant. The vegetable was sliced into thin rounds, deep fried and then cooked in a gravy that was well balanced with spice and sweet. A hint of bitterness at the end made you crave for more. Loved the karela masala so much that I tried to replicate it at home, the taste approved and complimented by my husband.
To remove bitterness from the karela, apply a good amount of salt to 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. Instead of deep frying the karela slices, I have baked them in the oven with olive oil and salt. Cooked them with onion, spices, tamarind water and jaggery. Caramelizing the onion with the addition of fennel seed powder also contributes to the sweetness. This dish can be eaten with rice or roti. A bitter vegetable elevated and made appealing to relish.
Karela is also known as bitter gourd or bitter melon and has valuable health benefits. Click Baked Karela Crisp for more information.
To remove bitterness from the karela, apply a good amount of salt to 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. Instead of deep frying the karela slices, I have baked them in the oven with olive oil and salt. Cooked them with onion, spices, tamarind water and jaggery. Caramelizing the onion with the addition of fennel seed powder also contributes to the sweetness. This dish can be eaten with rice or roti. A bitter vegetable elevated and made appealing to relish.
Karela is also known as bitter gourd or bitter melon and has valuable health benefits. Click Baked Karela Crisp for more information.
Karela Masala
(Serves 4)
Ingredients
1/2 kg karela
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
1 onion (chopped)
2 long green chillies (slit)
1 large tomato (chopped)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon fennel seed powder
1 teaspoon garam masala powder
1 cup tamarind water
1 cup plain water
1 to 2 tablespoons jaggery
2 tablespoons oil
1 tablespoon olive oil (for karela crisps)
salt
Method:
Wash karela, cut off the ends, then lengthwise into half. Using a spoon, scoop out the seeds and inner white pith. Cut across into thin slices. Alternatively, the vegetable can be cut into thin rounds. (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 or until slices are crisp and brown.
Heat oil in a pan and caramelize the onion. Fry the garlic and ginger for few seconds. Then, add the green chillies and tomato. Once the tomato is soft, mix in the spice powders (except garam masala powder). Include the tamarind water, plain water and jaggery. When the gravy comes to a boil, stir in the karela crisps. Simmer on medium heat until well combined. Check for seasoning, add salt and stir in garam masala powder.
Serve with rice or rotis.
Note:
(Serves 4)
Ingredients
1/2 kg karela
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
1 onion (chopped)
2 long green chillies (slit)
1 large tomato (chopped)
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
1 teaspoon fennel seed powder
1 teaspoon garam masala powder
1 cup tamarind water
1 cup plain water
1 to 2 tablespoons jaggery
2 tablespoons oil
1 tablespoon olive oil (for karela crisps)
salt
Method:
Wash karela, cut off the ends, then lengthwise into half. Using a spoon, scoop out the seeds and inner white pith. Cut across into thin slices. Alternatively, the vegetable can be cut into thin rounds. (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 or until slices are crisp and brown.
Heat oil in a pan and caramelize the onion. Fry the garlic and ginger for few seconds. Then, add the green chillies and tomato. Once the tomato is soft, mix in the spice powders (except garam masala powder). Include the tamarind water, plain water and jaggery. When the gravy comes to a boil, stir in the karela crisps. Simmer on medium heat until well combined. Check for seasoning, add salt and stir in garam masala powder.
Serve with rice or rotis.
Note:
- Instead of baking, the karela pieces can be deep fried in oil.
