Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
MEALS THAT HEAL
Not such a bitter pill
|
Serve your family stuffed bitter gourd for a change
|
PHOTO: C. RATHEESH KUMAR
RECOMMENDED FOR DIABETICSBitter gourd
The herbaceous, tendril-bearing bitter melon (bitter gourd) vine bears simple, alternate leaves 4-12 cm across, with 3-7 deeply separated lobes. Each plant bears separate yellow male and female flowers. The fruit has a distinct warty looking exterior and an oblong shape. It is hollow in cross-section, with a relatively thin layer of flesh surrounding a central seed cavity filled with large flat seeds and pith. Seeds and pith appear white in unripe fruits, ripening to red; they are not intensely bitter and can be removed before cooking. However, the pith becomes sweet when the fruit is ripe and turns red. The flesh is crunchy and watery in texture. The skin is tender and edible. The fruit is most often eaten green. Bitter melon comes in a variety of shapes and sizes. In India it is narrow with pointed ends, and a surface covered with jagged, triangular “teeth” and ridges. Coloration is green or white. Some bear miniature fruit of only 6-10 cm in length, which may be served individually as a stuffed vegetable.
Medicinal value
The juice from the leaves helps reduce cough and fever. Reportedly, it is used to treat sterility in women and alleviate liver problems. Likewise, bitter melon has some antimicrobial activity and can help infected wounds. It should be considered an addition in the treatment of Type 2 Diabetes Mellitus. It could probably reduce the patient’s intake of anti-diabetic drugs. It should not however, be regarded as a stand-alone medicine.
Culinary uses
Bitter melons are seldom mixed with other vegetables due to their strong bitter taste, although this can be moderated by salting and then washing the cut melons before use. It is a popular vegetable in Indian cooking, where it is often prepared with potatoes and served with yoghurt to offset the bitterness, or used in sabji. Bitter melon is fried in oil and then stuffed with other spicy ingredients. It may be cut into thin round slices or cubes and fried with oil, salt, cumin and red chilli. It is fried until the vegetable softens and begins to turn golden brown. It is even prepared as a curry on its own or with potato or as a stuffed vegetable. Now, for a recipe.
Stuffed bitter melon (Karela)
Ingredients
Karela (bitter melon/gourd): 1 lb.
Select medium-sized ones.
Salt: 1 tsp
Stuffing
Cooking oil: 1 tbsp
Onions: 2
Garlic cloves: 4
Fresh ginger: 1” piece
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: half a tsp
Salt: Half a tsp or to taste
Amchoor (mango powder): 1 tsp
Water: 1 tbsp
Cooking/Frying
Thread to wrap and tie up the
bitter
gourd.
Cooking oil: quarter cup
Water: 2 tbsp
Method:
Step 1 To prepare the karela, wash it well and scrape off the skin with a knife. Cut a slit vertically into the belly of the karela. Rub the skin and the insides with salt. Set aside for 20 minutes. During this time the stuffing may be prepared. After 20 minutes, you will see lots of water as a result of salting. Squeeze out as much water as possible. To control salt, wash rinse, squeeze out water and pat the karela dry.
Step 2 To make the stuffing, first, the vegetables must be prepared. Chop the onions finely, about the size of cooked rice with a knife or a grater. Peel and mince the garlic cloves. Peel and chop the ginger finely. In a heavy pan, heat cooking oil. Add onions, and salt. Sauté till the onions are transparent. Add garlic and ginger; stir well. Add cumin, coriander, turmeric powder and amchoor. Stir well. Sauté for about two minutes. Add water and sauté another two minutes. Turn off the heat.
Step 3 To cook/fry the karela, first fill the belly of the karela with the stuffing. Wrap karela with thread so that the stuffing does not fall out. In a heavy bottomed pan, put cooking oil, water and stuffed karela. Turn on the heat. As soon as the steam starts to build, cover the pan with the lid, and turn the heat to medium low and cook for about four minutes. Turn over the karela, cover and cook for another four minutes.
RISHI MANUCHA
Sous Chef
Taj Connemara
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
|
