Bitter gourd or karathe(konkani) or Haagala kaayi(kannada) was never part of my cooking until recently. But I knew one or the other day I would start cooking it. Beleive me, this dish and the others which I am going to post soon, never had any bitter taste. We didn’t even know it was bitter gourd.
This recipe is from my sis-in-law Rashmi. Since I could not get the Indian bitter gourd, I used the Chinese bitter melon. If I started liking bitter gourd after eating this, I am sure anybody will love it (I am saying that because I hate this vegetable like anything and I was hesitant to try anything with bitter gourd).
Bitter gourd (cut into long thin pieces) 1 cup
Mustad seeds 1/2 tea spn
Red chilli powder 1 tea spn
Turmeric a pinch
Oil 1/2 tea spn
Add salt to bitter gourd and keep it aside for about half an hour. Squeeze out the water out of the bitter gourd pieces.
Heat oil and add mustard seeds. When they start popping, add turmeric and red chillies. (Since salt was added before, no need to add it again at this step). Fry till the pieces are cooked and crispy.
Serves : 3
Preparation time : 45min (including the initial half an hour)