Bitter gourd or karela (in India), is a unique vegetable-fruit that can be used as food or medicine. Bitter gourd or karela might have gained negative reputation because of its extreme bitter and unpleasant taste but it is also considered as a valuable vegetable and has been used in medicine since a long time for its numerous therapeutic benefits. Packed with some key nutrients and healthy components, bitter gourd could serve as a healthy addition to your diet. Read more about the health benefits in foot notes.
This time the theme for Blog hop was South Indian Kanara or Udupi Cuisine. South Canara was a district of the Madras Presidency of Bristish India. It covered the areas of the present-day districts of Dakshin Kannada and Udupi of Karnataka and the Kasargood Disrtict of Kerela.
I had heard a lot of Udupi Cuisine, but never tried much varieites that belong to this cuisine. I discussed with some of my friends who belong to south India , and they told me that Udupi Cuisine is generally Satvik food, means no onion, Garlic recipes. They have a basic tadka of Urad daal, Musturd seeds, Curry leaves, and Whole red chillies . I begun to do some research and I came across few ideas on what is Udupi Cusine. I wanted to go for some healthy curry and thought of trying Karela or bitter gourd.
I found this recipe of Karela on this wonderful website which is only on Udupi cuisine. Click here to visit the complete website.
BITTER GOURD PALYA|KARELA CURRY
Marination time 2 hours Cooking time 20 minutes
Karela or Bitter gourd – 4
Tarmarind Paste- 1 tsp. ( less or more depending upon taste)
Jaggery powder- 2 tbsp.
Salt to taste
turmeric powder- 1 tsp.
Rasam Powder- 4 tsp.
For Tempering you will need
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Red chilly- 1
Curry leaves- 4 or %
Oil- 1 tbsp
Musturd seeds- 2 tsp.
1. Wash and cut the biteer Gourds into two halves vertically. Remove the seeds and wash them again.
2. Now cut them horizontally into slices and keep them in bowl. Sprinkle some salt and 1 tsp of turmeric all over and mix. Let them sit in a cool place for about 2 hours.
3 Then wash the bitter gourd under running water and squeeze them and keep aside.
4. Heat oil in a non stick pan pan and add mustard seeds, urad daal chilly and curry leaves to it. Then add squeezed bitter gourd slices. Saute for 10 to 15 mins till the slices turn to be crispy and change in color.Now add tamarind paste, jaggery and salt.
5.Let it cook till the bitter gourd slices become tender. Saute now and then to get it cooked evenly.Add Rasam powder and mix it well for 3 minutes. Bitter gourd Palya is now ready to be served with hot rice. It tastes so yummy!
1.Make sure that you take out all the ripe seeds from the bitter gourd.
2.It is not necessary to peel the outer skin of the bitter gourd, I like to keep it , but if you want you can peel the outer skin of bitter gourd
HEALTH BENEFITS OF BITTER GOURD
Bitter melon notably contains phyto-nutrient, polypeptide-P, a plant insulin known to lower blood sugar levels. In addition, it composes hypoglycemic agent called charantin. Charantin increases glucose uptake and glycogen synthesis inside the cells of liver, muscle and adipose tissue. Together, these compounds may have been thought to be responsible for blood sugar levels reduction in the treatment of type-2 diabetes.Bitter melon stimulates easy digestion and peristalsis of food through the bowel until it is excreted from the body. Thus, it helps in relieving indigestion and constipation problems.
In addition, it is a moderate source of B-complex vitamins such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and minerals such as iron, zinc, potassium, manganese and magnesium.
Read more here
Check out the other delicious recipes by fellow bloggers
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