Fried Karela with desiccated coconut and toasted moong dal

Karela or bitter gourd is a big put off for many people. It’s bitter taste does not stand a chance with most people in the hierarchy of palatable foods. But this vegetable is packed with more nutrition and health benefits than many of its more fancy and more sought after counterparts.

For this dish I will let you in on some tips that help you reduce the bitterness as well as compliment the flavours

Karela – 1 kilo
Moong dal – three tablespoons
Desiccated coconut (unsweetened)-four tablespoons
Onion powder – 1 1/2 tablespoon
Ginger garlic paste- one teaspoon
Chilli powder – 1/2 teaspoon
Coriander powder- 1 teaspoon
Cumin powder – 3/4 teaspoon
Turmeric – 1/2 teaspoon
Salt
Oil as required

Mise en place (preparation)
Soak the moong dal for about twenty minutes. Drain and pat it dry.

Lightly peel the external of the karela, slit it vertically down the middle and with your finger or the pointy end of a potato peeler remove the centre seeds. Now slice very thinly the Karela into semi circles and drop them in a colander. Add a teaspoon of salt and mix well. Let this rest for ten minutes. You will notice that the Karela begins to release water. Now with your hands. squeeze  the karela a handful (at a time). You need to think of some one you are really mad at when doing this. You will get the best results 😊. Set this aside

In a non stick pan, heat oil and when hot add the moong dal. Make sure it is dry or you will have oil spattering on you. Fry or toast this well till a bit brown. Now add the Karela and for the next ten minutes, on a high flame, keep stirring the Karela. If need be, add a little oil when required. After ten minutes turn down the heat and add the ginger and garlic paste, red chilli, coriander, jeera and turmeric powders. Taste before adding salt. Keep stirring this mixture for the next five minutes on low heat. Add the desiccated  coconut and mix well. Turn the heat off. Your dish is ready .

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