Bitter gourd cooked in a tangy sweet and sour sauce with pickle spices
Karela/Bitter gourd is a summer special vegetable in India.Now you can find karela every where in the vegetable market but it is among the few vegetables which are not liked by many people.Often people just dislike the bitter taste of karela but their are still many who loves its bitter taste and others who just make it a weekly habit to consume this veggie for its numerous health benefits.Many variety of karelas are available in the market which range from really bitter to not so bitter.how ever applying salt removes the bitterness from it to some extent.
Making good karela dish requires some patience,time and skill. Scraping or peeling karela itself takes some time. you have to apply salt over it and let it rest for some time and then have to wash it well to remove the salt and the bitterness.
To make karela dishes a sour spice or vegetable should be added in it and raw mango pairs very well with karela .You can also use dried mango powder /amchoor or tamarind in case raw mangoes are not easily available .
I often make karela in the season. Bharwa karela is my favourite but my husband just loves this Crispy karela kachri with daal and rice. I also make a delicious snack with karela- Karela pakora and karela peel poori it is a nice way to use the left over karela peels and to feed your fussy kids with out noticing the karela in the poori or pakora. tangy stuffed karela is a different way of making karela. If you want a quick recipe then try-karela stir fry . So the bitter but very healthy karela can be deliciously cooked in so many different ways to include in your diet.
In this Achari bitter gourd I have tempered and sauteed the bitter gourd pieces in pickle spices and instead of using raw mango I have used jaggary and Tamarind pulp.To remove the bitterness and to fasten up the cooking time I have boiled the slices ,but you can steam it or just directly start cooking with out boiling it ,taste great any ways.