करेले की कड़वाहट भूल जाएंगे गांव के ताज़े करेलों से बनाएं अनोखी डिश 🥗

Ingredients

• 6 medium Fresh Bitter Gourd (Karela) (washed, deseeded, sliced thin; about 1.5 kg total)
• 2 teaspoons Salt (coarse sea salt for de‑bitterness)
• 3 pieces Garlic Cloves (minced)
• 1 piece Red Chili (finely chopped; adjust to taste)
• 1 piece Green Chili (finely chopped)
• 2 stalks Spring Onion (chopped, green parts only)
• 1 teaspoon Red Chili Powder (Kashmiri red chili powder for color and mild heat)
• 1 tablespoon Soy Sauce (low‑sodium)
• 3 tablespoons Vegetable Oil (for hot‑oil pour and stir‑fry)
• 2 large Eggs (beaten)
• 4 cups Water (for soaking dried karela and for tea)

Instructions

1. Wash the bitter gourds

   Place the fresh bitter gourds in a large bowl of clean water and scrub each one with your hands to remove dirt.

   Time: PT10M

2. Slice and deseed

   Using a sharp knife, cut each gourd lengthwise, remove the central white pith and seeds with your thumb, then slice the flesh into thin, uniform strips (about 2 mm thick).

   Time: PT10M

3. Remove bitterness with salt

   Transfer the sliced bitter gourd to a small bowl, sprinkle 2 teaspoons of salt, toss well, and let it sit for 20 minutes.

   Time: PT20M

4. Rinse and squeeze

   Rinse the salted slices under running water using a fine mesh sieve, then press each slice between your palms to squeeze out excess moisture.

   Time: PT5M

5. Sun‑dry a portion of the slices

   Spread half of the squeezed slices in a single layer on a bamboo basket placed in direct sunlight. Allow them to dry completely (about 2 hours) until they become leathery but still pliable.

   Time: PT2H

6. Soak dried slices for salad

   Place the dried slices in a bowl and cover with hot water (just off boil). Let them soak for 10 minutes until softened, then drain.

   Time: PT10M

   Temperature: 100°C

7. Prepare salad aromatics

   Finely mince the garlic, chop the red and green chilies, and slice the spring onion greens.

   Time: PT5M

8. Assemble the dried karela salad

   Heat 2 tablespoons of oil in a small saucepan until it begins to smoke (≈180°C). Immediately pour the hot oil over the softened dried slices, add garlic, chilies, spring onion, red chili powder, and soy sauce. Toss quickly with chopsticks or a fork until everything is coated.

   Time: PT7M

   Temperature: 180°C

9. Beat the eggs

   In a mixing bowl, crack the two eggs and whisk until uniform.

   Time: PT5M

10. Stir‑fry fresh karela with egg

    Heat the frying pan over medium‑high heat, add 1 tablespoon of oil, and pour in the beaten eggs. Scramble until just set, then push to one side. Add a quick temper of minced garlic and chilies, then add the remaining fresh bitter gourd slices. Stir‑fry on high heat for 5‑7 minutes, mixing in the scrambled egg and a pinch of salt at the end.

    Time: PT10M

    Temperature: 200°C

11. Prepare karela herbal tea

    Bring 2 cups of water to a rolling boil in a large pot. Add a handful of the remaining dried bitter gourd slices, reduce heat, and let simmer for 5 minutes. Strain and serve hot.

    Time: PT10M

    Temperature: 100°C

12. Plate and serve

    Arrange the hot dried karela salad on a serving plate, place the fresh karela‑egg stir‑fry on a separate dish, and serve the herbal tea in mugs alongside steamed white rice.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

15 g

Fat

15 g

Fiber

5 g