Karlyache Kaap (Kachrya) recipe | How to make Karela fry

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.

Image from WIki

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.

Ingredients

• 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

Image from Wiki

Method

Best eaten with steaming hot rice and dal.