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A simple, crispy, and savory North Indian stir-fry that transforms bitter gourd into a delicious side dish. The key is salting the karela to reduce bitterness, then pan-frying it with onions and spices until lightly caramelized and crisp.
For 4 servings
Prepare the Bitter Gourd
Reduce Bitterness (Crucial Step)
Sauté Aromatics and Onions
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A simple, crispy, and savory North Indian stir-fry that transforms bitter gourd into a delicious side dish. The key is salting the karela to reduce bitterness, then pan-frying it with onions and spices until lightly caramelized and crisp.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 161.52 calories per serving with 2.6g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Bitter Gourd
Add Spices and Finish
Add one medium potato, peeled and thinly sliced, along with the onions to make a more substantial and kid-friendly version.
In the last 5 minutes of cooking, sprinkle 2 tablespoons of besan (gram flour) over the karela and stir continuously until the besan is roasted and coats the slices for a nutty, crispy finish.
Temper with mustard seeds and curry leaves at the beginning. Finish the dish by stirring in 2-3 tablespoons of freshly grated coconut at the end.
Instead of slicing, slit the karela lengthwise, deseed, and stuff with a mixture of the spices, onions, and some besan before shallow frying until tender.
Bitter gourd contains active compounds like charantin and polypeptide-p, which mimic insulin and help lower blood glucose levels, making it highly beneficial for managing diabetes.
The high fiber content in bitter gourd aids in smooth digestion, relieves constipation, and supports a healthy gut microbiome.
It is an excellent source of Vitamin C, which boosts immunity, Vitamin A for vision health, and essential minerals like potassium, iron, and magnesium.
The potent antioxidant and antimicrobial properties of bitter gourd help in purifying the blood, which can lead to improved skin health and a reduction in skin ailments.
The most effective method is to salt the sliced karela and let it rest for 30 minutes, then squeeze out all the bitter juice. Additionally, scraping the skin, removing large seeds, and adding balancing agents like sugar/jaggery, amchur (dry mango powder), or a squeeze of lemon juice at the end will significantly reduce bitterness.
Yes, it is very healthy. Bitter gourd is renowned for its health benefits, especially its ability to help regulate blood sugar. This recipe uses a shallow-frying method with minimal oil, preserving the vegetable's nutrients and making it a healthy side dish.
One serving of Karela Fry (approximately 135g) contains around 135-150 calories. The exact count can vary based on the amount of oil used and the size of the onions.
Absolutely. After salting and squeezing the karela, toss it with a little oil and the powdered spices. Air fry at 180°C (350°F) for 12-15 minutes, shaking halfway, until crisp. You can sauté the onions separately on the stovetop and mix them in at the end for the best flavor.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. The crispiness will diminish over time. Reheat in a pan over low heat or in an air fryer for a few minutes to restore some of the crisp texture.