Bitter gourd is a powerhouse of health benefits.
It helps detox the blood of toxins, helps make skin clearer & also is helpful in curing diabetes.Bitter gourds are very low in calories but dense with precious nutrients. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
The name bitter gourd or bitter melon was derived from its bitter taste. However there are ways to reduce the bitter taste and cook some lip smacking side-dishes with this vegetable.
There is a famous saying in tulu language (Mangalore local language) which says "Kanchala Etthanda, Encholu Unnoli", which means "If you have any bittergourd curry with you, you can eat a hearty meal".
For those who love bitter gourd, I have some lovely bitter gourd recipes, mainly in our 'very easy to make' Konkani cuisine, my favorite being "Karathe Phodi" or Bittergourd fritters.
I also make a sweetish curry with bitter gourd called "Karathe Go'd thalasani" which is probably the oldest dish in our konkani community.
For the pickle lovers I have the "Bittergourd pickle" and for those who like salads there is
"Karathe Kosambari".
But the biggest delicacy of them all is the "Chilly garlic Bitter gourd and eggplant" or "Karathe ani Gulla thalasani" since its made from the traditional and patented "Gulla" or brinjal from Udupi.
For those who love bitter gourd, I have some lovely bitter gourd recipes, mainly in our 'very easy to make' Konkani cuisine, my favorite being "Karathe Phodi" or Bittergourd fritters.
I also make a sweetish curry with bitter gourd called "Karathe Go'd thalasani" which is probably the oldest dish in our konkani community.
For the pickle lovers I have the "Bittergourd pickle" and for those who like salads there is
"Karathe Kosambari".
But the biggest delicacy of them all is the "Chilly garlic Bitter gourd and eggplant" or "Karathe ani Gulla thalasani" since its made from the traditional and patented "Gulla" or brinjal from Udupi.
Here is a simple yet lip smacking side-dish made using thinly sliced bittergourd, my very own creation and a hit in the first attempt itself.
Since I am mostly using North Indian cuisine ingredients, and the end result was indeed "chatpata" , I have given this dish a Hindi name "Chatpate Karele" meaning "Hot n Tangy bittergourd".
Goes perfectly well with rotis/chapatis and a bowl of curds/raitha.
If you feel the bittergourd is too bitter, then you could peel the outer skin using a peeler and soak in salt water for about 30 mins.
