The Indian Kitchen is filled with all sorts of rasas (Tastes). Let it be Veg or Non Veg range.
There are some vegetables which are preferred and some not preferred at all. But there are those ignored ones which are paramount to keep us healthy. They boost our Immunity and have medicinal properties. Karela, the Bitter Gourd is one of the vegetables. It is advocated that Bitter Gourd is for the Senior Citizens who ail from Diabetes and such Lifestyle related disorders. I usually explore into various veggies and try to make the ignored ones more palatable. I want to present a Fusion of Southern and Northern cuisine and bring out a more Palatable dish from the KARELA.
- Fresh Bitter Gourd -[500 gms-washed well; with the outer skin)
- Fresh Grated Coconut - 100 Gms
- Garlic,Thinly sliced, (length wise) - 100 gms
- Chilly Powder - 10 gms
- Coriander Powder - 10 gms
- Turmeric Powder - 10 gms
- Cumin Seeds - 5 gms
- Curry Leaves (Kadi Patha) - Two twigs
- Coconut Oil - 2 Table Spoons
- Onion Sliced in Cubes - Two Nos.
- Salt - To taste
Cut the Bitter Gourd into Ring shape slices not much thin. Pour 200 ml of water and boil the Bitter Gourd Rings, with a pinch of Turmeric Powder.
Heat 100 gm Coconut oil in a heavy bottom Fry Pan at medium flame.
Add the cumin seeds and Curry Leaves. As it starts spluttering add the thinly long sliced Garlic and stir till they reach rose brown colour.
Now add the Onion sliced in Cubes and stir fry till the slices lose their layers and the bits are translucent.
Then add the Grated Coconut and stir fry till you get the sweet caramising smell.
Then add the previously boiled Bitter Gourd with the remaning water and all this to be done on Medium Flame.
As the moisture decreases add small portions of the Coconut Oil till the Mixture becomes dry and less heavy to stir.
Your Fusioned Bitter Gourd Stir Fry is ready to be served. Spread it on a Serving Plate, sprinkle some Grated Coconut to give it a Contrast. Serve with Chappathis, Pooris or even as side dish with white Rice.