Papad Chai: Sista! Look I Cook Keralas For You!!!

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.

Step two

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.