By Ujjainee Roy
May 9, 2024
A bitter gourd or karela can be an essential summer vegetable. However, its natural bitterness and strong tang can be off-putting for someone or may keep them away from karela. However, there are ways to manage the bitterness so you can cook bitter gourd at home. Let's find out more.
Slice the karela into rounds or lengthwise and sprinkle them generously with salt. Rub the salt into the slices and let them sit for about 15-20 minutes. This process draws out the bitter juices from the karela. After soaking, rinse the karela thoroughly under cold water to remove the salt and bitterness.
Another method to reduce bitterness is to scrape the skin of the karela using a knife or a peeler. Once the skin is removed, cut the karela as desired and sprinkle salt over the pieces. Allow them to sit for about 15-20 minutes, then rinse well with water to remove the salt and bitter compounds.
Blanching is a quick and effective way to reduce bitterness while retaining the nutritional value of karela. Bring a pot of water to a boil and add the sliced karela. Boil for 2-3 minutes, then immediately transfer the karela to a bowl of ice water to stop the cooking process.
After slicing or cutting the karela, squeeze the pieces firmly to release some of the bitter juices. Rinse the karela under cold running water while continuing to squeeze gently. Repeat this process a few times until the bitterness is significantly reduced.
Marinating karela with sour ingredients like lemon juice, tamarind paste, or vinegar can help balance out its bitterness. Slice or cut the karela as desired and toss them with the sour marinade. Let the karela marinate for at least 30 minutes to an hour before cooking.
Pairing karela with sweet ingredients can help mask its bitterness. Cook the sliced or chopped karela with onions, tomatoes, and a touch of sugar or jaggery. The natural sweetness of the onions and tomatoes will help counterbalance the bitterness of the karela