Best No Fry Karela Crispies Bitter Melon Recipes
NO-FRY KARELA CRISPIES (BITTER MELON)
I was horrified, then fascinated, then in love with this strange (to me) little vegetable dish when I had it mixed with potatoes in a dry curry at my local Indian vegetarian lunch counter. It's a very strong flavor, so if you make this and aren't yet familiar with it, you've been warned! ;o) I haven't yet tried it, but I'm looking around for various bitter melon recipes (aka bitter gourd).
Provided by Sandi From CA
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to about 375°F.
- Wash the bitter melon and slice them using a mandolin slicer into thin round slices.
- Mix with salt, turmeric and chilli powder and marinate for about 1/2 an hour. Squeeze excess moisture out.
- Spread foil on a baking tray and grease it with about a tbsp oil. Toss the bitter melon slices with 2 tbsp oil and spread them on the baking tray.
- Bake for about 5-7 mins and then broil it for 7 minutes Depending on the type of your oven, the broiling might be a few mins more or less. Crispy Karela -- without frying!
KARELA (BITTER MELON OR GOURD)
As the name suggests, karela are bitter but are known to have therapeutic value, especially for those suffering from diabetes. When tomatoes and other vegetables are mixed with it, the bitterness is reduced. Traditionally people first scrape karela and remove the hard skin. Then they rub salt in them and let them rest for about 1 hour. Then they squeeze out bitter water before using. Karela can be used with any meal or in a sandwich or pita bread. You may prepare them in advance, and refrigerate or freeze them. Or you may freeze uncooked karela. Buy them fresh, when in season, and rinse, trim, and cut them before freezing.
Provided by kusum gupta
Categories Melons
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse bitter melon.
- Trim on both ends as needed and scrape any blemishes or hard skin.
- Cut into small rounds.
- Heat the oil in a skillet on medium-high heat.
- Add karela almost in a single layer; stir and cook until brownish.
- Reduce the heat if they tend to burn.
- Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
- Add the tomatoes.
- Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
- Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
- Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
- Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
- Stuff all the karela this way.
- Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
- Stir gently so that stuffing does not come out.
- When half cooked, add the onions.
- Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.
FRIED KARELA CHIPS (BITTER GOURD)
Here's a vegetable that you might not find in your regular grocery store, but Asian and Indian markets usually stock them. They're very bitter unless you use salt to draw as much moisture from them as you can, then they're quite mild. Some people prefer the bitterness. These make a great snack or salad garnish and I've also seen karela in Indian potato curries and even stuffed. I've made them substituting regular white flour for the rice flour and they turned out great. More addictive than I expected. :oops: Time includes the 1-hour moisture-drawing process.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice each piece of bitter gourd into fairly thin half-moon shape. Transfer them to a colander and sprinkle the salt over. Shake the colander to distribute the salt evenly. Leave to rest for about an hour or so.
- Squeeze out as much moisture as possible from the bitter gourd pieces and dry them on paper towels. Transfer to a Ziploc bag or a big bowl.
- Mix the seasoning ingredients together and sprinkle over the pieces. Shake the bag or bowl so that the seasoning is distributed evenly over the pieces.
- Heat the oil in a wok, and fry the bitter gourd pieces in batches to a crisp brown. Drain on paper towels and try not to eat them all like I just did.
- Serve as an accompaniment with Indian rice dishes, or eat as a snack.
Nutrition Facts : Calories 23.9, Fat 0.2, Sodium 782.6, Carbohydrate 5.2, Fiber 2, Protein 0.9
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