By Suprita Mitter
July 16, 2024
The primary reason why many people don’t enjoy Bitter Gourd or Karela is the bitterness that comes with it. The bitterness is part of this vegetable’s flavour profile and can’t be eliminated fully. However, there are some easy ways in which it can be reduced considerably and make karela more appealing in a variety of recipes.
Slice the karela and sprinkle salt generously over the slices. Let them sit for about 15-20 minutes. The salt draws out the bitter juices.
Use a small knife or a vegetable peeler to lightly scrape the outer skin of the karela. This can help remove some of the bitterness, as the skin tends to be more bitter than the flesh.
Bring a pot of water to a boil and add the sliced or whole karela. Blanch them for about 2-3 minutes. Drain and rinse under cold water.
Make a paste using tamarind pulp and water. Coat the sliced karela with this paste and let it sit for about 15-20 minutes. Rinse thoroughly before cooking.
Soak the sliced karela in water mixed with vinegar (1:1 ratio) for about 15-20 minutes. Rinse under cold water before cooking to reduce bitterness.
Combine methods such as salt soaking and blanching to further reduce bitterness. Salt soak first, rinse, and then blanch the karela briefly before cooking.