I’m starting to run out of optimal grilling days. I wanted to cook outside this weekend but the second I stepped out the door to clean the grill it started to rain. Ah, well. I think some posts on grilling in the rain and snow are in my future.

Instead, I turned my culinary eye to something a little exotic (at least to us here in middle America). Karela or Bitter Melon. If you are going to do this be aware (but never afraid!) that no matter how you cook it, there will always be an underlying bitterness to the dish. The goal here is to minimize the bitter flavor through salting and cover up take your mind off that bitterness with other flavor components – I did sweet & spicy.

This is really a bare-bones recipe that is just ripe for customizing to your palate. Add tomatoes, or bellpeppers. Take out the tamarind and use green mangoes. Or make it with ground beef (I think I’ll do a post about that).

Now prepare yourselves and let’s dive right in!

Ingredients

• 4 Karela (Bitter Melons)
• 1 medium Onion (sliced thin)
• Salt
• 1/8 tsp Kalonji
• 1/8 tsp Methi Seeds
• 1/4 tsp Chili Powder
• 1/4 tsp Haldi
• Imli Paste mixed with warm water (to taste)
• Brown Sugar (to taste)
• 2 tbsp Canola Oil

Method

Part One – Extraction

Wash and dry the Karela. Slice them in half lengthwise, scoop out and discard the seeds, and slice uniformly into 1/4″ crescents. Place in a bowl and toss with Salt (I used slightly less than 2 tablespoons). Let sit for at least 2 hrs. – I left it for 5. Now squeeze the juice out them veggies. Squeeze, squeeze, and when your hand loses all feeling grab the next handful of Karela and begin again. Set aside.

Part Two – Kitchen Magic

In a large skillet, heat the Oil on medium heat. Add the Onions, Kalonji, and Methi seeds. Cook until the onions turn golden. Toss in the Karela as well as the Chili powder and Haldi.

 

After 5 min. pour in the Imli water (1 tbsp paste with 1/4 cup of water) and a spoonful of Brown sugar – the size of the spoon is up to you. Bring to medium high in order to cook off the liquid while leaving the tarty taste of tamarind behind.

 

Part Three – Moment of Truth

Taste it. This is where you test your bitterness tolerance. Salting the Kerala got rid of the majority of the bitter juice, but it’s not called bitter melon for nothing. If the bitterness is overwhelming you need to tweak it.

Flavorless?     Add salt.

Bitter?     Add brown sugar.

Not spicy enough?     Ah, so you like to sweat with your meal? Add more chili powder.

Good luck!