Name: Indian Bitter Melon (Karela) and Potato Stir Fry
Prep time: 10 min
Cook time: 12 min
Total time: 37 min
Cuisine: Indian
Ingredients: 8-10 Karela (Bitter Melon), peeled and sliced; 2 Potatoes, 2 medium size or 1 large gold potato; 1/2 tsp Nigella Seeds; 1/2 tsp Cumin Seeds; 1 tbsp Canola Oil; 1/4 tsp Black Pepper; 1/2 tsp Red Pepper Powder; 1 tbsp Lemon, lemon juice; 1/2 tsp Salt, adjust per taste, plus extra for curing bitter melon; 1 Shallot Onions, small onion, thin round slices; 2 Garlic, garlic cloves, fine diced; 1/2 tbsp Mustard Seeds, optional; 1 tbsp Sugar, optional, but recommended for sweet-sour bite

Indian Bitter Melon or Karela or bitter gourd is used a lot in Indian and Asian cuisine. Very popular for its bitter taste and sugar-controlling properties, karela stir-fry is a common side dish enjoyed with steamed rice and lentils in Indian or with soups, rice, or noodles in many other Asian countries. Often, Karelas are deep fried or cured with salt to get rid of excessive bitterness. However, once you develop a taste for bitter and spicy dishes made with Karela, you can really enjoy its taste.

Karela Bitter Melon Stir Fry A lot of people in India even drink raw Karela juice to combat with diabetes. Not only that, Karela juice also cleanse blood and helps body fight infections. You will find a variety of Karela pills sold in most health/whole food grocery stores. You can eat pills if you cannot stand bitter taste of Karela Or bring some fresh Karela home from Indian/Chinese store, slice it and refrigerate it. Then, whenever you make a smoothie, just add 2-3 slices for fresh dose of blood purifying Karela.

Karela Bitter Melon Stir Fry In taste and cleansing properties, Karela is very close to Dandelion Greens. My husband do not like Dandelion Greens, so often I add few leaves of dandelion to our lunch smoothies for him. But he is a super fan of Karela dishes. Not raw, but cooked ones. I think, no one will like Karela raw unless you mask its bitter taste some how.
This is how I make medicinal raw Karela Juice - mix juice of one raw washed Karela with 1 tbsp lemon juice and 1/4 tsp salt. Even though this concoction will have lesser bitterness, I suggest to not taste it and just drink like you would drink medicine.

Karela Bitter Melon Stir Fry

In different parts of India, Karela is cooked different way. In my home town, Karela is cooked with lots of spices and potatoes Or it is stuffed with spices mixture for delicious main course side.

The recipe I am sharing with you is my take on traditional, North Indian Karela Stir-fry. Most Karela dishes call for deep frying Karela but I stir fried it to keep the oil-content low. Also, added lemon and Nigella seeds to enhance taste and to deal with bitterness. I often make stuffed Karela at home too, but I like Karela stir fry for less oil usage and more pronounced Karela taste. This Karela stir fry is not crispy like usual Karela recipes. It has mild tangy and spicy flavor. Mix Karela Stir-fry with some steamed rice if you do not prefer Ramen noodles.

Often in India, we serve Karela Stir-Fry on the side with lentil curries, yogurt and rice in main course. If you planning to serve Karela traditional way. I have few delicious accompaniment recipes listed in suggestions below which will make your Karela Stir-Fry star of the dinner table.

Karela is easily available in summer season. I will share few more delicious Karela recipes with you this summer because I am all set to feed lots of Karela to my husband all summer. Wish me luck and enjoy Karela Potato Stir-Fry with Ramen noodles :)

Karela Bitter Melon Stir Fry

Bitter Melon Stir-Fry can also be served with:

Cucumber Raita Basmati Jeera Rice Morel Mushroom Curry