Karela sabzi | dry bitter gourd curry

Bitter gourd is one of those veggies which I didn't know existed until I had Indian food. At first I didn't like it very much, because I'd never had a vegetable which tasted so bitter, it doesn't grow in the UK. But I think I am learning to like it! It goes really well as a side dish to rice, rotis and dal. This recipe serves 4. 

Ingredients

4 medium bitter gourds, washed 

2 large white or red onions, thinly sliced 

Coriander to garnish 

Salt to taste 

Vegetable oil 

You'll need these spices

1/2 tsp turmeric 

1/2 tsp kashmiri red chilli powder 

1/2 tsp garam masala

Method

• Slice the bitter gourd lengthways and remove the seeds with a spoon. 
  
  
  
• Cut the lengthways in half again and then chop the bitter gourd into small pieces. 
  
  
  
• Transfer the chopped bitter gourd to a bowl and sprinkle in 2 tsp of salt. Leave to rest for 15 minutes, this will remove any excess bitterness. After 15 minutes, squeeze out any excess water from the bitter gourd and place on a plate or in another bowl. 
  
  
  
• Heat around 3 tbsp of vegetable oil in a deep frying pan on medium heat. Add the chopped bitter gourd and fry for a good 10 minutes until the bitter gourd develops a nice colour and softens. 
  
  
  
• Add the sliced onions and spices. Continue to cook for a further 10 minutes until the onions have softened. If you find the onions sticking, just add a bit of water. I find if you have added enough oil then its not usually necessary. 
  
  
  
• Once the onions have softened and are cooked through, garnish with coriander and serve!