Well, not really. I love the karela the way mom used to make it. Sliced in rounds, steamed and then drizzled with coconut oil and fried. The catch is, it does not taste well without the generous drizzle of coconut oil!
Scouting for a recipe, which can be converted into a no oil version, I came upon this.
Ingredients:
Half a kg of Bitter gourd/karela
for filling:
1 tbspn besan/gram flour
1 tbspn dried coconut powder
1 tsp garam masala
1/2 tsp turmeric
1/2 tsp rock salt
1/2 powdered jaggery
1 tsp dry mango powder.
Process:
Clean the karela.
Cut off the ends.
Slit it lengthwise.
Mix all the stuffing ingredients together.
Stuff it into the karela using your fingers. While doing so seperate the seeds and push them along with the stuffing. They remain detached from the walls but still inside the karela.
Carefully place them into the steaming vessel, making sure to face the slit sides upwards. If needed one can use a thread to wrap the karela. But the besan makes sure it holds well even without the thread.
Steam them for about 5 to 10 minutes, checking to make sure they dont get too soggy.
Makes a good side dish.
Or for karela lovers, this is a snack in itself!
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