No Fry Karela Crispies Bitter Melon Recipes

KARELA (BITTER MELON OR GOURD)

Steps:

• Rinse bitter melon.
• Trim on both ends as needed and scrape any blemishes or hard skin.
• Cut into small rounds.
• Heat the oil in a skillet on medium-high heat.
• Add karela almost in a single layer; stir and cook until brownish.
• Reduce the heat if they tend to burn.
• Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
• Add the tomatoes.
• Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
• Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
• Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
• Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
• Stuff all the karela this way.
• Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
• Stir gently so that stuffing does not come out.
• When half cooked, add the onions.
• Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.

NO-FRY KARELA CRISPIES (BITTER MELON)

Steps:

• Preheat the oven to about 375°F.
• Wash the bitter melon and slice them using a mandolin slicer into thin round slices.
• Mix with salt, turmeric and chilli powder and marinate for about 1/2 an hour. Squeeze excess moisture out.
• Spread foil on a baking tray and grease it with about a tbsp oil. Toss the bitter melon slices with 2 tbsp oil and spread them on the baking tray.
• Bake for about 5-7 mins and then broil it for 7 minutes Depending on the type of your oven, the broiling might be a few mins more or less. Crispy Karela -- without frying!