Bittergourd stir fry (Karela stir fry)

      I have never said NO to a bitter gourd stir-fry. The reason is not that I like bitterness, but it is for the way my mom cooks it by masking its bitterness and stir frying :) The nutritional benefits of bittergourd (Karela/bittermelon) on diabetes, intestinal disorders, weight loss, skin problems, grey hair and dandruff are widely known. It contains a good amount of Vitamin C and folate. Despite the bitter taste, due to its nutritional value, it is worth including in the diet atleast once in two weeks.

Prep Time: 10 mins || Cook Time: 25 mins || Serves: 2 || Category: Side-dish/Stir fry

Ingredients:
1. Bittergourd - 3 (medium sized)
2. Oil - 2 tbsp
3. Mustard seeds - 1 tsp
4. Cumin seeds - 2 tsp
5. Urad dal - 2 tsp
6. Turmeric powder - 1 tsp
7. Hing - 2 tsp
8. Chilly powder - 1/4 tbsp
9. Pepper powder - 1 tsp
10. Salt - as required

Method:
1. Wash the bitterguard and cut off the edges. Slice them into rings, after scooping out the seeds with a knife to a reachable length. Immerse the cut rings into a bowl of salted buttermilk for 5-10 mins. In a pan, add oil and temper with mustard seeds, jeera, urad dal & add a pinch of turmeric powder and hing.

 2. Squeeze the bittergourd rings from buttermilk and add to the tempering. Add chilli powder and pepper powder. Saute for about 2 mins. Then add salt and stir well. Cook covered for about 5 mins.

 3. Drizzle some oil and keep cooking in the pan uncovered, until it has got fried well and attained slightly crispy brown edges.

Suggestions:

• Adding the cut bittergourd to buttermilk reduces its bitterness. This step can be skipped if you want to enjoy the bitterness without masking it :P
• I used gingelly oil as it gives a good flavour.
• For a change, I tried cutting the bittergourd as rings. It can be cut lengthwise into half and further cut into small pieces, which would be easier in removing the seeds.

Tastes great especially with just raw rice and gingelly oil or with curd rice.