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Crispy and tangy stuffed karela
Bitter gourd or karela not only has a warty looking exterior, it tastes bad as well. Its bitterness originates from a bitter compound called momordicin. Despite looks and taste its medicinal value cannot be ignored. It is said to tone the stomach, improving its function and increasing appetite. It also known to help prevent or counteract type-II diabetes by increasing insulin sensitivity thus, lowering elevated blood sugar levels.

Like any other kid I too hated karela. But as I grew I cultivated a taste for it and now I simply adore making and eating it. It is stuffed with spices and then fried in oil, which is very popular in Punjabi cuisine. Another traditional way to cook bitter gourd is with onions, red chili powder, turmeric powder, salt, coriander powder, amchoor and a pinch of cumin seeds. I try to make my recipes as simple and healthy as possible. This is my stuffed version of karela but instead of frying I cook them in a pan with minimum oil. Both my husband and daughter love this recipe and they are gone within minutes.


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Comments

10/23/2010 2:59am

Techniques have to be acquired and practised constantly, but take heart, practice does make perfect or very nearly so. So nice!

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