Bitter Gourd / Karate’ Sasam Served With Ghee Rice … Karate’ / Karela / Bitter Gourd / Haagala Kaayi as all of you know is bitter in taste … few years back I too used to turn up my nose at the bitter taste, but the bitter truth is, they are loaded with health benefits … So do include them in your diet and make a habit of the same … The light green one’s are a little bit less bitter in taste while the health benefits are the same for both … Today I prepared Karate’ Sasam a dish with the inclusion of ground masala along with curds and served it with Ghee Rice … Yummy Yumz must say it was a lovely combo …...
All of us are fully aware that karela / karate is very good for health, many of us love it too. But some don’t like this veggie as it bitter and some children simply will have nothing to do with it. All said and done Karate / Karela is a bundle of nutients and a unique vegetable-fruit that can be used as food or medicine. It is the the most bitter among all fruits and vegetables. Did you know that karate / karela is also known as a fruit The part of the plant that is used for consumption and for various medicinal purposes is the fruit of the bitter squash. The benefits of the juice prepared from this vegetable-fruit contains important nurtients like iron, magnesium, viatamin, potassium and vitamin C. Also an excellent content of fiber and is high on calcium too. The best way to enjoy the benefits of karela is to adapt them into our diet as often as possible. A little bit of jaggery / gud added while cooking makes it less bitter. Slowly the taste will get adapted to by our taste buds. So make it a habit to add this into your food habits and give your children that healthy life that will be continued by them too and so on. And to their delight you can always lure them into eating it by offering them some lovely desserts once they have the food. Here is a simple dish, that can be prepared and enjoyed with roti / paratha / rice / pulav / ghee rice.
** Wash and pat dry 2 large sized karelas. I used the light green variety that is a little bit less bitter, you can use the dark coloured one’s too. Slice off the edges on both sides and cut them into rings. Wash them again in plenty of water.
** I have not removed the seeds within, but if you do not want them you can remove and use the rings only. However, the seeds have lots of beneficial properties in them, so my suggestion would be to retain them.
** Again application of salt and leaving aside is also upto individual choice. If you apply salt all over and leave it aside for an hour or so and then gently squeeze out the water or rinse the same, the bitterness is said to have lessened. However, I do not follow this step. Nature created it with certain thoughts in mind. Some veggies are or should I say must be used as they are without tampering much into its root existence. You may do so if you desire.
** To be Ground into a fine Masala : In a small frying pan add 1 tsp of oil, when hot add in 8-10 methi seeds, 1 tblsp hing, ½ tsp haldi, 2 tblsp of chana dal, 1 tsp Jeera and fry for a few minutes. Remove and put it in a mixer grinder along with ½ cup of freshly grated coconut and 8-10 green chillies cut to pieces. Grind to a smooth paste with little bit of water. Lastly add in ½ tsp of mustard and further grind for a minute or two. Do not over grind once the mustard is added or else it will turn bitter. Also do not add in much of water. Keep this ready aside.
** Put the sliced bitter gourd / karate pieces (rings) into a broad bottomed vessel along with 1-2 cups of water and bring to boil. Lower the heat to medium and cook till 50% done. Now add in a lemon sized ball of grated jaggery and salt to taste and cook till 80% done.
** Now add in the ground masala to the the cooked bitter gourd and mix well. Bring to a boil and simmer for 5 mins. Check the salt level, if need add on a little bit.
** Beat ½ cup of thick curds (they should not be much sour only little bit) and add on to the curry and mix well for a minute or two on minimum heat. Now remove the curry from fire. Mix well once again and keep it aside. Do not overcook once the curds are added as the curry may get curdled. So 1-2 mins on low heat is enough. Also do not add in much of water. The gravy should remain thick.
** For Tempering : Heat 1 tblsp of coconut oil in a small frying pan, when hot add in ½ tsp jeera, 4-5 methi seeds, ½ tsp mustard seeds and fry it. When the mustard seeds start to splutter, add in the curry leaves and 2-3 red chillies cut to bits, fry for few seconds and pour this over the curry kept aside.
** Cover the dish with a tight lid and let remain aside for 15-20 mins for the flavours to seep in properly. Bitter Gourd / Karate’ Sasam is done and ready.
** Serve the Bitter Gourd / Karate’ Sasam With Rice / Pulav / Ghee Rice or Roti. I served this with Ghee rice and it tasted yummy. Ghee rice always goes good with some spicy curry or raita. But today for a change I made this combination and it was excellent.
** For the Ghee Rice Recipe, Please follow the link given below ….