There are two types of foodies - those who like karela and those who don't. Then, there's a third, secret category for people who have started to develop a taste for it. If you fall into the third category (like me), you're in luck because we have a delightful (and totally tried and tested) recipe for you - Achari Karela.
This recipe is bound to boost your karela love even more. Packed with the goodness of bitter gourd and the flavours of roasted spices, it brings out the best in the humble karela. Ready to surprise your taste buds? Read on to learn how you can make this quick and spicy achari karela at home.
Also Read: 5 Important Health Benefits Of Bitter Gourd (Karela) You Should Know How To Get the Bitterness Out of Karela Karela's bitterness is one reason people avoid eating it altogether. However, you can easily remove the bitterness with these simple tricks: 1. Scrape Off the Rugged Surface To remove bitterness from karela, take a vegetable peeler and scrape off the rugged surface.
Make it smooth. 2. Deseed Slice the karela and remove the large seeds before cooking.
This will reduce the bitterness significantly. 3. Use Salt Rub the sliced karela with plenty of salt.
Transfer the pieces to a bowl and let them sit for 20-30 minutes before cooking. 4. Squeeze the Juice After applying salt, squeeze out the juice from the karela.
Rinse under running water and squeeze again. 5. Use Diluted Yogurt Another way to remove the bitterness is to soak the sliced pieces in diluted yo.
