This Crisp Karela is to die for! Bitter or not, karela (bitter
gourd/bitter melon) sure tastes better when it's all crispy and
crunchy! Add bitter gourd to your meals as often as possible as cooked
bitter gourd stimulates the appetite, cleanses the liver, purifies
the blood, and provides many other benefits.
Servings: 2 Cooking Time: 15
2 cups karela, sliced into thin rounds
4-5 tsp vegetable oil
Turmeric powder, a pinch
Asafoetida powder (hing), a pinch
1 tsp cumin seeds (jeera)
5-6 curry eaves
2 red chillies, broken into a few pieces
1 tsp red chilli powder
2 tbsp peanut (groundnut) powder (roasted and peeled)
1 tbsp coconut, grated and dried
Salt to taste
Rub some salt over the karela and place in a
microwave-safe bowl. Sprinkle some water and cook in the microwave for
5 minutes or until tender.
Heat the oil in a nonstick skillet. Add the
asafoetida powder, curry leaves, cumin, and red chillies, and fry until
the seeds are golden. Add the turmeric powder and the cooked karela and
saute on medium-high heat until the karela are browned and crisp.
Sprinkle the peanut powder and saute for 1 minute.
Sprinkle the coconut and saute for a few seconds and remove the crisp
karela from the heat.
Serve the crisp karela immediately with plain rice,
plain dal and ghee (clarified butter).