Karela (Bitter Melon or Gourd)

Name: Karela (Bitter Melon or Gourd)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb bitter melon; 2 potatoes; 2 chopped onions; 2 chopped tomatoes; 2 tbsp oil; 1 tsp cumin seed; 0.25 tsp turmeric powder; 0.25 tsp red chili powder; 1.5 tsp coriander powder; 0.5 tsp mango powder; 0.5 tsp black pepper; 1 tsp salt

Pan-cooked bitter melon, potatoes and tomatoes, warmed with cumin and turmeric, a South Asian side dish.

30 min · Serves 8 · Medium

Method

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Time: Prep 15 min · Cook 15 min · 30 min total
Difficulty: Medium

1
Rinse bitter melon. Trim on both ends as needed and scrape any blemishes or hard skin. Cut into small rounds.
2
Heat the oil in a skillet on medium-high heat. Add karela almost in a single layer; stir and cook until brownish.
3
Reduce the heat if they tend to burn. Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
4
Add the tomatoes. Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
5
Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
6
Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
7
Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing. Stuff all the karela this way.
8
Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
9
Stir gently so that stuffing does not come out. When half cooked, add the onions. Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.