Karela – Fresh Bitter Gourd 250g

Bitter gourd is called karela in Hindi and pavakkai or kakarakaya in South Indian languages, and is known in German as Bittermelone. It is a narrow, ridged green gourd with a distinctly bitter taste that softens somewhat with proper preparation and cooking.

It is most often sliced and cooked into karela sabzi or karela fry with onions, stuffed and simmered as bharwan karela, or added in small amounts to a mixed vegetable dish.

How to use

• Peel thin strips of the ridged skin if it looks tough, though the skin can also be left on.
• Slice, salt generously, and let it sit for 20 to 30 minutes, then squeeze out and discard the bitter liquid before cooking.
• Store in the fridge and use within about a week.