Recipies

Bitter Gourd Curry (करेलाको तरकारी)

About Bitter Gourd Curry (करेलाको तरकारी)

Karela Tarkari, or Bitter Gourd Curry, is a popular dish in Nepal, known for its distinctive bitter taste and purported health benefits. It's often prepared as a side dish and is a common part of everyday Nepali meals. It’s enjoyed for its unique flavor profile, which can be balanced with various spices and techniques, making it both a nutritious and flavorful addition to the Nepali cuisine.

Picture of Bitter Gourd Curry

History

The history of Karela Tarkari in Nepal is intertwined with the cultivation and consumption of bitter gourd across South Asia. Bitter gourd, believed to have originated in the Indian subcontinent, has been a part of the local diets for centuries. Its medicinal properties and readily availability made it a staple in many households. The preparation of Karela Tarkari in Nepal is likely influenced by traditional Ayurvedic practices, which emphasize the balance of flavors and nutritional benefits of food. Over time, Nepali cooks have adapted the basic recipe with their own unique combinations of spices and methods of preparation, resulting in many regional variations of the dish. It is a food that has been passed down through generations, representing both culinary tradition and a connection to nature’s bounty.

Fact 1

Bitter gourd is known for its high nutritional content, including vitamins and minerals.

How to prepare?

Bitter Gourd (Karela) - 500 gramsOnion - 1 medium, finely choppedGarlic - 2 cloves, mincedGinger - 1 teaspoon, gratedGreen Chilies - 1-2, slit (optional)Turmeric Powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonRed Chili Powder - 1/4 teaspoon (or to taste)Salt - to tasteCooking Oil - 2-3 tablespoonsFresh Coriander Leaves - 1 tablespoon, chopped (for garnish)

Learn step by step to prepare Bitter Gourd Curry

  • 1
    Wash the bitter gourds thoroughly and slice them into thin rounds or half-moons. Remove the seeds if desired.
  • 2
    Sprinkle the sliced karela with salt and let them rest for about 30 minutes. This helps in drawing out excess moisture and reduces the bitterness.
  • 3
    Squeeze the karela to remove the excess water and any remaining bitterness. Rinse them briefly if needed.
  • 4
    Heat the cooking oil in a pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onions are golden brown.
  • 5
    Add the slit green chilies (if using) and stir for a few seconds.
  • 6
    Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Sauté for about 30 seconds, being careful not to burn the spices.
  • 7
    Add the squeezed karela to the pan. Stir well to coat the karela with the spices.
  • 8
    Add salt to taste and mix well.
  • 9
    Cover the pan and cook on low to medium heat, stirring occasionally until the karela is tender and well-cooked (about 15-20 minutes). If you prefer a drier dish, cook without the lid for the last few minutes to evaporate the excess moisture.
  • 10
    Once cooked, garnish with fresh coriander leaves.
  • 11
    Serve hot with rice, roti, or as a side dish.
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