Crispy karela/Bitter gourd is a crisp, salty and truly tastes very little bitter, recipe of karela. Just three ingredients and viola!!! The recipe is ready to eat. Crispy Kerala is bitter to eat it alone. So add it to your meals, just as side dish or as salad.
How to make Crispy Karela/Bitter Gourd
There are very few people who like karela. Karela is prepared as Bharva karela, karela sabzi and karela rings i.e. fried karela chips. It is disliked because of its bitter taste.
You can also try my other Sabzi/Side dish recipes Moong Dal ki Sabzi, Matar Paneer/Cottage cheese and green peas Curry, Beetroot sabzi, Quick Paneer ki sabzi/ Cottage cheese side dish, Bhindi/Lady’s Finger/ Okra sabzi, Suva/Shepu ki sabzi/Dill Side dish, Gaur sabzi/ Clutter beans side dish, Capsicum/Shimla Mirch Besan wale/ Capsicum side dish, Bharva Baigan/Eggplant Curry, Tori/ Turai ka Bharta, Methi Matar Malai/Fenugreek & Green peas curry, Bharva Parval.
Applying salt for few hours removes its bitterness to a large extent. The remaining bitterness adds to its taste when combined with other spices. It has many medicinal properties. We should karela sometimes to our menu.
Ingredients:
- Karela – 5 to 6
- Salt – as required
- Oil – for shallow frying
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Method:
- For this recipe choose thin size karela. These karela on cooking becomes crispier. Wash and remove the ends. Cut into two halves. Slit from center to create space. Fill required amount of salt in each part. Cut all the remaining karela in the same manner. Keep it in a bowl and cover it. Keep it for 4 to 5 hrs. Best if kept overnight in the refrigerator.
- Kerala will leave water with salt. Remove excess water by squeezing each karela between your palms.
- Cut each piece into two halves from the stilted area, as shown in the picture.
- Heat some oil in a flat pan or tawa. Spread it. Place one side of the pieces on the tawa. If possible use iron tawa.
- Cook it on medium flame for 10 minutes.
- Then lower the flame and cook till crispy.
- Turn the side and cook in the same way.
- Press it with a wide face spatula to make it crispier.
- Serve hot. It can be also kept in the refrigerator for a week.
