Bitter Gourd Spiced Salad, also known as Karela Ko Achar, is a tangy and savoury dish that packs a flavourful punch. While the taste of bitter gourd may be polarising, it is a vegetable that is deeply rooted in various cultural cuisines and has been used for its medicinal properties for centuries. The bitterness of the gourd can be an acquired taste, much like the first sip of a strong coffee, but with a little preparation, it can become a beloved addition to any meal. Who knows, you may just fall in love with this wonderfully vibrant and satisfying dish. So why not give it a try and discover for yourself why Nepali communities have made this Bitter Gourd Spiced Salad a part of their culinary culture for countless generations.
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Karelako Achaar is a wonderfully savory way to enjoy this veggie with bite. It combines boiled and/or fried bitter gourd with the delicate acidity of lemon juice; a hint of garlic and chilli; freshly ground spices like ginger, cumin, coriander, and black mustard seed; a few leaves of curry and/or spinach; and sometimes, a pinch of sugar to round out its complexity. The end result is a salad that has a complex flavor profile with a tangy kick that pairs well with any dish. Give it a try and see for yourself why so many people become addicted to the unique taste of bitter gourd!
What is a Bitter Gourd?
Bitter gourd, scientifically known as Momordica charantia, is a tropical and subtropical vine that belongs to the gourd family, Cucurbitaceae. This unique vegetable is native to South and Southeast Asia and is now grown and consumed in many parts of the world. Bitter gourd gets its name from its extremely bitter taste.
Also known as bitter melon, bitter cucumber, balsam-pear, bitter apple, or bitter squash, this vegetable has many aliases depending on the country or region it is found in. In Nepal and India, it is called karela, in Japan, it is known as nigauri, and in Okinawa, it is called goya. The Philippines refer to it as ampalaya, and throughout China, it is known as ku-gua.
Bitter gourd is a nutrient-dense vegetable that is high in vitamins A and C and other beneficial nutrients. It is also a rich source of antioxidants, which help protect the body against damage caused by free radicals. Additionally, it is a good source of fibre, which can aid in digestion and promote a healthy gut.
How do Nepali people eat Bitter Gourd
This versatile vegetable can be cooked in a variety of ways to suit your taste. Bitter gourd can be fried, boiled, fermented, made into a soup with buttermilk, or even transformed into a savoury achar, as is done by the Magars, Gurungs, and other communities. When boiling or frying bitter gourd, a splash of lemon juice is often added to temper its bitterness and bring out its natural flavours.
Tips and Pearls
- You can adjust the bitterness of the bitter gourd by the amount you boil it. If you want the flavour to be more mild, boil the Bitter gourd for a longer amount of time.
- It's important to roast and grind the spices before adding them to the salad, as this helps to release their flavour.
- For best results, allow the salad to rest for at least an hour before serving, to let the flavours meld together.
- When tempering the spices, be sure to fry them in hot oil for just a few seconds to release their aroma, and be careful not to burn them.
- Adjust the level of spiciness according to your preference by adding or reducing the amount of chillies used.
- Be sure to slice the onion and chillies finely to ensure that they mix well with the bitter gourd.
- When washing the boiled bitter gourd, use cold water to stop them from cooking further and retain its texture.
Serve with suggestions
Bitter Gourd Spiced Salad (Karela Ko Achar) is a versatile dish that can be served with a variety of foods. One great option is to serve it with rice. The spicy and tangy flavors of the salad complement the subtle flavor of rice very well. You can serve it with steamed rice, brown rice, or even fried rice.
Another great option is to serve the salad with puffed rice. Puffed rice is a light and crispy snack that is commonly eaten in Nepal. By serving the Bitter Gourd Spiced Salad with puffed rice, you'll create a flavourful and crunchy dish that's perfect for snacking or as a light meal.
Overall, the dish can be enjoyed in many different ways, so feel free to experiment with different serving suggestions to find what works best for you!
Bitter Gourd Spiced Salad (KARELA KO ACHAR) करेलाको अचार
Ingredients
- 500 grams bitter gourd
- 1 red onion
- 1 tomato
- 3 fresh chilly
- 4 cloves garlic
- 2 dried chilly
- 3 tablespoon sesame powder
- ½ teaspoon timmur
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 5 tablespoon vegetable oil
- 5 tablespoon lemon juice
- 1 teaspoon salt
- 3 stalks fresh coriander finely chopped
Instructions
Prepare the Bitter Gourd
- Begin by washing and then Julienne/French cut the bitter gourds into small finger sized pieces.
- Place them in a pot of boiling water with some salt and 1 tablespoon of lemon juice. Boil them for around 20 minutes.
- Once done, turn off the heat, drain the water, and wash the bitter gourds with clean cold water to stop them from cooking further.
- Drain the water out and squeeze out the water then transfer bitter gourd to a large bowl ready to fry later.
Make the Sesame powder
- In a pan, roast the sesame seeds shaking it constantly. Once the seeds start to pop, turn off the heat and transfer them to a mortar and pestle then coarsely grind (you can also use a machine grinder). Add it to the bitter gourds in the bowl.
Make the tomato paste
- Heat 1 tablespoon of vegetable oil in a pan. Then add the tomato, Onion and fresh chillies, coriander powder and quickly flash fry for 2-3 minutes only. You don't want to fully cook the ingredients.
- Leave to cool for 5 minutes then grind them to a paste using a machine grinder or mortar and pestle.
Fry the bitter gourd and spices
- In a small pan, heat about 4 tablespoons of vegetable oil until it starts smoking slightly.
- Add the dried chilly, finely chopped garlic and turmeric powder. Fry for 10-15 seconds then add the boiled bitter gourd. Fry for 2-3 minutes turn off the heat and pour the mixture into a bowl
Mix and Season
- Combine the tomato paste, sesame powder and fried bitter gourd. Squeeze the lemon juice, add salt, add timmur powder and chopped fresh coriander to the bitter gourd mix. Combine all the ingredients together thoroughly. Make sure that the spices are well mixed with the bitter gourds. Enjoy!
century-foods says
Great Articles. Thanks for sharing !!!