Karela
Karela is a type of vegetable that has a bitter taste and is green in color, very similar to cucumbers and cucumbers. However, its size is smaller and its texture is rougher. It is called karela in India and some Asian countries, and it has other names in the foreign language, such as bitter ground.
Studies have proven that the karela plant has many health benefits for people with diabetes, or people who are at risk of developing it. As we mentioned, karela is a resilient plant, but the bitter taste is reduced if it is cooked in the correct way. In this article, we will present to you two recipes for preparing delicious karela.
Karela, Indian style
the ingredients
- Two cups of onions cut into rings.
- Two cups of kerala, cut into rings.
- Two teaspoons of vegetable oil.
- Half a teaspoon of turmeric.
- Two teaspoons of hot red pepper.
- A tablespoon of sugar.
- A teaspoon of mango powder (available in the market).
- A tablespoon of toasted sesame.
- Half a teaspoon of salt, or as desired.
How to prepare
- Mix the kerala with a little salt in a bowl and leave it aside.
- Drain the kerala from the salt water and squeeze it well, then place it on a clean towel. To absorb excess water from it, and dry completely.
- Heat the oil in a large frying pan, then put the onions in it, and stir for one to two minutes over medium heat.
- Add the kerala to the pan, continue stirring, then reduce the heat, cover the pan, and leave it for fifteen minutes, stirring from time to time.
- Add turmeric, red hot pepper, sugar, mango powder, toasted sesame, and salt. Stir the ingredients well, then continue cooking for two minutes.
- Remove the pan from the heat, and serve the kerala hot.
Read also:Rice method with lentils
Karela masala
the ingredients
- Two to three large kernels of karela.
- A large onion, cut into slices.
- A teaspoon of crushed garlic.
- A teaspoon of grated ginger.
- Two large tomatoes.
- A teaspoon of turmeric.
- A teaspoon of gramasala spices.
- A teaspoon of mango powder.
- A teaspoon of ground coriander.
- A quarter of a teaspoon of hot red pepper, or as desired.
- Half a teaspoon of salt, or as desired.
- A teaspoon of sugar.
- Two tablespoons of oil for frying.
How to prepare
- Cut the karela into lengthwise slices, removing the seeds.
- Place the kerala with three tablespoons of water and turmeric in a pressure cooker, and place it over a high heat until you hear the first beep from the pressure cooker, then remove the pot from the heat.
- Heat two tablespoons of oil in a thick-bottomed frying pan, then fry the onions, garlic, and ginger until the aromatic garlic smells.
- Add the tomatoes, all the spices, and the karela, and cook the ingredients together until they are combined and all the vegetables are soft, then serve the karela masala with steamed rice, or with bread.
