By Jasmine Kaur
While bitter gourd aka karela may not be top your lunch dishes, these recipes might change your mind. Be it stuffed or dunked in curry, you’ll like them all.
As much as it sounds interesting, it tastes well too. The slow-cooked karelas are stuffed with a spicy paneer mixture with groundnuts and masala and put on dum.
Not the usual kadhi pakora, this bitter and crispy karela is added to the yoghurt gravy. Softened by it, the karela’s bitterness subsides and it tastes delicious.
What better way to feed your kid karela than adding it to his favourite dish like rajma. Disguise it in the red kidney beans thick curry and enjoy with rice.
What adds nuttiness to karela, you ask? Some roasted peanuts and grated coconut too. Lightly tossed in a pan with turmeric and other spices, the karela’s bitternes turns mild.
Mussallam is a rich, meaty curry, substituted with karelas in this case. Hollow bitter gourd is stuffed with soyabean and ginger-garlic paste and made into a curry.