Fried karele are by far one of my favorite dishes, but its’ not for everyone. They’re crunchy, bitter, and a definitely not kid friendly.
I HATED fried karele as a kid! It was the same reaction that American kids have to boiled Brussels sprouts. Then one fine day, poof, they’re one of my favorite dishes. The sharp flavor combined with the sweetness of the onion balance perfectly.
They’re insanely high in vitamin C, and are claimed to assist in blood purification. So much so that bitter melon is currently being used in scientific research to aid in the prevention and treatment numerous ailments.
They’re incredibly quick to make and go perfectly with roti, raita, and moong daal. I especially love pairing karele with yellow moong daal! Moong daal is a little basic on it’s own. Don’t get me wrong, I love it and think it has a lovely flavor, but the karele add such a zing to it. The crunch and the bitterness just elevate it to a different level.
Fried KareleDifficulty: Easy
2 lbs karele (bitter melon), sliced into 1/2 inch pieces
2 medium-sized onion, sliced in 1/2 inch strips
Salt, to taste
Enough oil to cover bottom 3 inches of pot
- Heat oil in a non stick pot till lightly smoking.
- Fry karele slices in batches till golden brown.
- Shake off excess oil and put into bowl lined with paper towels.
- Salt while hot.
- Fry onion slices till golden brown.
- Mix onion and bitter melon together and serve hot.