Saturday, September 08, 2007

Stir Fried Karela ( Bitter Gourd) in a Chinese Sauce

If you thought Karela was bitter, think again. Karela is more of an exotic vegetable and I always thought it would be interesting to try to change the way people cook it. I have been wanting to try to make Karela in such a way so as to remove the bitterness out of it and make it Yummilicious.

All you got to do is slice the karela the way you like and then toss a bit of salt over it. Let it rest for a couple of hours and then squeeze the karela to let the water come out. Once this is done you are ready to cook it anyway you wish. I tried something different and even Sabrina enjoyed it a lot.

You need
2 big Karela’s – cut it and put around less than 1 teaspoon salt into the cut karela.
1 tbsp Chopped Garlic
1/2 Medium Onion – chopped fine
1 to 2 green chillies chopped fine
2 tbs Soya Sauce
1 tbsp ketchup
1 tbsp Vinegar
½ cup Spring Onions sliced

Heat oil in a wok or any dish you prefer, add the garlic and onions and let it fry a bit, add the chillies and fry for another minute. Add the Soya Sauce, ketchup, vinegar and fry for another few minutes. Squeeze the water out of the Karela and add it to the Wok. Let it fry well and cook it for sometime until the vegetable is well done. Around 7 to 10 minutes. If the sauce mixture dries up add a little water to keep it moist and to prevent it from burning. Add Spring Onions and stir fry for another minute. Serve hot.

You can add oyster sauce and some brown sugar instead of ketchup.
Do let me know if you find the karela bitter.


starry nights said...

First time here and love your blog.I have to try this recipe.looks delicious.

Shella said...

This seems to be a very nice variation Sari. Am a new user of Karela & till now I have only tried the stirfried version on my blog. Will surely try this.