Bitter Gourd  - Tite Karela


Bitter guard is bitter.  However, it is amazing that in spite of being bitter many people like to eat it. Some prefer eating it uncooked or even drink its juice.  It is considered very good for health. Bitter gourds are very low in calories but enriched with various precious nutrients.  It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber.  Bitter gourd is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

In Nepal people enjoy bitter guard curry as well bitter guard achar. 

Bitter Gourd curry is generally be made in two ways 

Fried bitter gourd (Tareko Tite Karela)
Cooked bitter gourd with tomato and potato (Pakako Tite Karela) 

How to make Bitter gourd curry
tite karela

Tite Karela ko Tarkari


Fried bitter gourd  - Tareko Tite Karela


Utensils

Pan 
Plate 
Spatula 
Bowl 

Ingredients 

Bitter guard (Karela)- 1 lb 
Oil- 4 tablespoon
Red chili whole- 1 or 2 (broken into halves)
Cumin seeds- 1/2 tablespoon
Asafoetida (hing)- 1/2 tablespoon
Turmeric powder- 1/4 tablespoon
Salt- as you taste

Method
 
Cut tite karela into fine round circles and soak it in turmeric and salt in a bowl

You will see some water in the bowl after sometime 

Squeeze all water from karela and drain the water (करेला निचर्नी) (this will reduce bitterness in karela), you can also take out karela seeds if you want to (you can leave seeds there, that’s fine)

Now heat the pan, when pan is hot add oil into it

When the oil is hot add Asafoetida, cumin seed and red chili
 
When they turn golden brown add bitter guard into it

Stir it occasionally and cook in medium heat

When bitter guard turns golden brown switch off the stove
 
Your karela tareko is ready to serve. 

If you want, you can add cumin, coriander and red chili powder. I prefer karela tareko without any spices.
 


Cooked bitter gourd -  Tite Karela aalu Tarkari


Utensils

Pan 
Plate 
Spatula 
Bowl 

Ingredients 

Bitter guard or karela- 1 lb 
Oil-4 tablespoon
Red chili whole- 1 or 2 (broken into halves)
Cumin seed- 1/2 tablespoon
Asafoetida (hing)-1/2 tablespoon
Turmeric powder-1/4 tablespoon
Salt- to taste
Potato- 2 (cut into shape of your desire)
Tomato- 1 finely chopped
Ginger- 1 table spoon finely chopped
Garlic- 2 finely chopped
Onion- 1 finely chopped

Method 

Cut tite karela into fine round circles and soak it in turmeric and salt in a bowl

You will see some water in the bowl after sometime 

Squeeze all water from karela and drain the water (करेला निचर्नी) (this will reduce bitterness in karela), you can also take out karela seeds if you want to (you can leave seeds there, that’s fine)

Now heat the pan, when pan is hot add oil into it

When the oil is hot add Asafoetida, cumin seed and red chili 

Add finely chopped onion

When onion turns golden brown add the tomatoes

When tomatoes starts to shed water add potatoes

When they turn golden brown add bitter guard

Stir it occasionally and cook in medium heat covering 

Add cumin, coriander and red chili powder and stir it well

When bitter guard and potato cooks well and smells good switch off the stove

Your karela aalu is ready to serve !!!