My sista from Lagos calls me to ask for a recipe
of Karelas (melon bitter). I promised to send her one by posting it on my blog.
How else should I share? It is difficult to explain it on the phone. Posting
and sharing a recipe through my blog is the easiest way. Moreover, I am always
hunting for content to post on my blog; when any member of my family asks me for a recipe, I am always happy to share. So, here we are, with one more recipe,
this time on bitter melons or Karela as we know it.
In the recent times, I have learnt to develop a
taste for this vegetable and am actually enjoying its’ bitterness. Moreover,
this bitterness is not too strong because most of it is replaced by saltiness.
But it has great medicinal value, besides cleaning the system; it also plays an
important role in reducing the diabetes. Not sure if this works but I have seen
people drinking the cups of karela juice early in the mornings during their
walks at Carter road.
I like the cooked vegetable or simply deep-fried too.
This
is the method I use.
I chop the ends off, slit it length wise and put
2tbsps of salt and keep it overnight. Next day, I wash it in two changes of
water, squeeze it dry and deep fry.
The deep fried bitter melons can be cooked in
different ways. I have cooked in onion masala.
Step
one
In a pan add oil, 2chopped onions, 1tsp crushed
garlic, 1inch grated ginger and 2chopped chilies.
Place the fried bitter melons on it
Step
three
Add 2chopped tomatoes
Step
four
Add the dry masala like 1tsp of turmeric powder,
1tsp red chili powder, 2tsps of coriander powder, 1tsp of cumin powder and
salt. Add 1/2cup water. Cook it on medium heat till onions are light brown.
Step
five
When onion begins to stick to the bottom of the
pan, mix it well. Add coriander leaves and slit green chilies
Step
six
Cover the pan and let it cook for 5 minutes or till the oil separates.
Serve it with hot roasted chapattis.
The deep fried bitter melons do not get spoilt if
you leave it in the fridge for several days. In fact, the flavor improves with
age.
I like to eat the fried bitter melons with
khichree or plain roti.
Also
fusion roti turns out great.
I stir fried bakchoi and chives and added little
salt.
I had made pesto some days back by mixing in the
blender: 50gms of cheese, 50gms of mixed dry-fruit (almonds, walnuts and cashew
nuts) 6green chilies, 1small bunch of basil leaves, 2tbsp of lime juice, and
2tbsp of olive oil.
I
used this pesto for my fusion roti.
Take a hot roasted roti.
Layer it with pesto
Arrange the stir-fried bakchoi and chives
Arrange fried bitter melons
Roll it
The combination of saltiness of bitter melons,
the sweetness of greens and spicy pesto was quite good . It tasted yummicious.
Try it
 |
| image source: Dr. Health Press |
Also the Dr.
Health Press suggests this lovely drink…
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