Pan Fried Bitter Gourd is one of the easy and healthy sides for any vegetarian meal, specially Indian vegetarian Thali.
Bitter gourd or bitter melon is very popular vegetable because of its health benefits . Bitter melon has also been used for medicinal purposes in Asia and Africa. It is normally famous by name ‘Karela’ in India and we people from Goa call them “Karati”
I know, it’s been one of the most criticised vegetable among all the vegetables because of it’s bitterness. But again, to make your family love this healthy vegetable, totally dependent upon how to cook it or make proper use of karela in the recipes.
Though I prefer them to shallow fry , there are so many delicious recipes you can try using them. Before pan frying bitter gourd, I make sure to apply enough of salt to the pieces and leave them for about 20 minutes . Then I just squeeze out all the juices from them , dip them in the masala(Spice) and shallow fry. They go really well with Indian vegetarian Thali.
Preparation Time: 20 Minutes
Cooking Time : 10-15 Minutes
- 2 Big Karela/Karati/Bitter Gourd
- 1/2 Teaspoon Red Chili Powder
- 1/2 Teaspoon Turmeric Powder
- 2 Tablespoons Rawa/Sooji/Semolina
- Salt to taste
- 2-3 Tablespoons Olive oil or any cooking oil
Wash bitter gourd well using water and scrap away the top bumpy skin with a peeler. Make them really smooth.
If bitter gourds are big then cut them horizontally into 3 pieces otherwise cut them into 2.
Cut each piece vertically into 2 pieces and give slits to each piece as shown below .
Sprinkle some salt over these pieces, about 1/2 tablespoon. Massage well and keep them aside for about 20 minutes, and after 20 minutes, drain out all the bitter juice.
In a plate, mix together red chili powder, turmeric powder and semolina.
Heat a skillet and drizzle some oil( about 1 to 2 tablespoons).
Nicely coat each piece with this mixture and place them over heated skillet. Drizzle little more oil over the pieces and let them fry on medium heat till they are nice and crisp on one side.
Flip them over and fry on the other side till crisp.
Once they are well fried and look dark brown and crisp, remove them out and enjoy with Indian vegetarian Thali.