They are then drained, and fried in 1-3 spoons of oil. Then removed, after which, saute some 2 spoons of chilli powder (or a mix of it with coriander + cumin + garlic + curry leaf) in the same oil and add the bittergourds back to the pan and mix. All this on the lowest flame.
This post goes off to Susan of The Well-Seasoned Cook who's hosting Weekend Herb Blogging now run by Haalo and created by Kalyn.
Weekend Herb Blogging Vegetarian Bittergourd/bitter melon Humour
Baby bittergourds - i miss them...
ReplyDeleteBaby bittergourds... sigh. It's just about possible to lay my hands on their parents, or possibly grandparents even... but the babies are definitely beyond reach :( Lucky you! They look EDIRABLE (edible + adorable) :)
ReplyDeleteI do not get these bittergourds but I am planning to try the recipe with the tender ones I get here!
ReplyDeleteHave used them in Sambhar, but this one looks another good option, Sra. What do you do with the big seeds in some of the bitter gourds?
ReplyDeleteare these less bitter by any chance? they look so tender.
ReplyDeleteLaavanya, Shammi, what do I say? I'm not a fan of bittergourd but I can down it with some difficulty for health reasons, with a good bit of jaggery thrown in!
ReplyDeleteLata, let us know how you made it.
Sanjeeta, I don't cook them usually as I'm the only one who eats but this was the first time I was trying the small one
Mandira, I boiled them in tamarind and salt and they were still a little bitter - I don't eat the big one very often so I really can't say!
I've never seen bitter gourds this small! Too cute.
ReplyDeleteI don't think I like bittergourds - I dont eat them because I think I won't like them and so I don't eat them, but somehow, your b'gourds are making me salivate. No seriously they are. I know how weird my comment must sound!
ReplyDeleteOh and I simply loved the title of this post. Only you can come up with it!
ReplyDeleteNot bittery...why boiling with salt water & tam ?
ReplyDeleteJoanne, I think they're seasonal here
ReplyDeleteAqua, i know exactly what you mean - I always try them thinking I will like them but always find them bitter despite my open-mindedness, but this time I went for it myself, and they didn't disappoint
Bong Mom, yeah, boiling them in tamarind juice and salt removes most of the bitterness
ReplyDeleteAnd Aqua, I'm glad you noticed the pun!
ReplyDeleteI'm with Laavanya; I miss them, too, although I've never had them. Love bitter anything. I need to make the rounds to the more remote greengrocers for specialties like these.
ReplyDeleteThanks for your WHB recipe, Sra.
I am sitting here trying to imagine what they taste like: I am intrigued by their look.
ReplyDeletefirst time I have heard of them or seen them, who knew?
ReplyDeleteWe call this baby bittergourd, ban-karaila. I have not seen that variety here in Barbados only in Guyana and you don't get it all the time.
ReplyDeleteI like the way you cook yours.
Hello there,Thank you for the great quality of your blog, each time i come here, i’m amazed.
ReplyDelete-Kathy
healthandwellnessconsultants.com
Sra,
ReplyDeleteComing here after a long time..wordless wednesday or less word wednesday you always keep us occupied with your post titles
:-)..and we call these baby bittergourd "uche" in Bengali..though I am myself not a great fan of Karela but just for health reasons I dont mind..hugs and smiles
they are so cute!! I have never seen baby bitter gourds but have just made some of the adult ones LOL! Love bitter gourds!
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