Karlyache Kaap (Kachrya) recipe | How to make Karela fry2014-01-11
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 25m
Karela, as it is called in Hindi, is probably the most bitter vegetable that you can come across. It is also known as Bitter gourd/ Bitter Melon in English.
The fruit grows on delicate vines and are best eaten while still green.
Despite its bitter taste, karela is eaten throughout India in different forms,right from the stuffed Karela, a delicacy that is served at weddings to the simple Bengali version of boiled karela, it is served and consumed with love.
My primary reason is because I just love it. It is bitter but with a bit of salt and spice, that problem can be easily sorted.
But apart from tasteKarela is eaten for a multitude of reasons- to enumerate a few.
1. In most Asian countries and African , Karela is used to treat stomachache & the treatment of gastrointestinal diseases because it can kill parasitic worms inside our body.
2. Tea made from the leaves kills malarial bacteria, & can also weaken some viruses such as chickenpox, measles, herpes, and even HIV.
3. Karela seeds are also consumed for its anti inflammatory properties. It burns the fats that clog the arteries and other veins. The seeds are much better than the fruit and leaves, because they don’t taste bitter.
4. It is also one of the best remedies for diabetes & can increase the insulin sensitivity in our body.
5. An excellent remedy for leukaemia, it can also resolve problems like anaemia & normalises blood pressure.
6. One of the lesser known properties of karela is an astounding amount of Vitamin-C.
But now all that information has made me really hungry, so let’s get on with the recipe.
- Karela (Bittergourd)- 2
- Turmeric powder- 1/4 tsp
- Chilli powder- 1 tsp (optional)
- Salt- to taste
- Dry Whole wheat flour- to dip/ dredge the slices
- Oil- for frying
Slice the karela into 1/2 inch discs.
Apply turmeric, chilli powder and salt. Let sit for at least 10 minutes. It will release some water. It tastes yum even without the chilli powder, so just salt and turmeric will also do.
Now dip the karela slices into the flour, ensuring the flour sticks well on both sides.
Heat oil in a shallow pan. When hot, add the karela slices. Remember that the oil should not be too cold or too hot. A good idea is to really heat the oil, then reduce the flame, pop these in and turn them over once fried for about 2 minutes.
Fry for 2-3 minutes on the other side to get a really crispy cover.
Remove with a slotted spoon and leave on absorbent kitchen paper to remove the excess oil.
Best eaten with steaming hot rice and dal.