Karola Peyaj Bhaja / Bittermelon with caramelised onion

Bitter gourd - 3 big ones
Red Onion - 1 medium sized, thinly sliced
Oil - 2 tbsp
Nigella Seeds - 1 tsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Salt

Wash the whole bitter melons and dry well. Trim both ends and then cut into very thin roundels. Discard the seeds if they are very tough.

Heat oil in a cast iron skillet. Add the nigella seeds.

Then add the bitter gourd slices, turmeric, salt and red chili powder. Toss well. Cook on medium heat, stirring frequently. If it looks very dry, half a tbsp of oil.

Once the bitter gourd turns brown and crispy, it is done. Remove and keep aside.

In the pan, add a tbsp of oil. Add the sliced onion and cook on low heat for around 20 minutes till the onion caramelises and becomes brown and crispy. Mix with the cooked bitter melon and serve as a side dish.

Sauteed Bitter gourd / Karola Bhaja

Bitter gourd - 3
Oil - 1 tbsp
Nigella Seeds - 1/2 tsp
Turmeric - a pinch
Red Chili Powder - 1/2 tsp
Salt

Wash the whole bitter gourd and dry well. Cut into very thin roundels.

Heat oil in a cast iron skillet. Add the nigella seeds.

Then add the bitter gourd slices, turmeric, salt and red chili powder. Toss well. Cook on medium heat, stirring frequently. If it looks very dry, half a tbsp of oil.

Once the bitter gourd turns brown and crispy, it is done. Serve as a side dish.

Karela Chips

Karela / Bittergourd - 1
Brown Rice Powder - 1/2 tbsp
Salt
Red Chilli Powder - 1/2 tsp
Turmeric - a pinch
Oil for pan fry or deep fry



Mix brownrice powder, turmeric, salt and red chilli powder and keep aside.

Wash the karela and pat dry. Cut it sidewise into very thin roundels. Remove the seeds. Mix the roundels with the brown powder mix and marinate for atleast 15 minutes.

Heat oil in a large skillet. Lay the karela pieces in one line and cook till the bottom side becomes brown. Then flip them and cook till the other side becomes brown. Remove and serve

Alternatively heat oil in a kadai and deep fry them in batches till they are crisp.

Crispy Bittergourd with Pumpkin / Karela Kumro Bhaja

Karela / Bittergourd - 2
Pumpkin - small wedge, peeled and cut into thin, 1 inch length pieces
Nigella Seeds / Kalo Jeera - 1/2 tsp
Green Chilli - 4
Salt
Red Chilli Powder - 1/2 tsp
Salt
Turmeric - a pinch

Wash the karelas and cut into half lengthwise. Remove the seeds from the middle. Then cut sidewise into very thin halfmoon slices.

Heat  oil in a pan. Add half of the nigella seeds and 2 green chillies. Then add the punpkin pieces and cook for 10 minutes till the slices are cooked and slightly brown. Allow the pumpkin pieces to get brown on one side before turning them over to the other side

In the same pan, heat a little more oil and add the rest of the nigella seeds and the remaining 2 chillies. Add the karela slices, salt, turmeric and red chilli powder. Saute on low fire till they are crisp and brown. Mix with the crispy pumpkin pieces and serve.