Sri Lankan Karawila (Bitter Gourd) Salad

Bitter Gourd, also known as bitter melon or Momordica Charantia, is a tropical vine, which is a member of the gourd family and closely related to squash, pumpkin, zucchini and cucumber. A staple in an array of Asian cuisines, it is widely used in Countries like India, Bangladesh, Bangladesh, China, Vietnam, Thailand, Japan and Philippines.

 

This vegetable, which has a sharp flavor and distinct appearance, is not a very popular vegetable with most people. However, I feel that it is one of the most underrated vegetables on earth and if truly treated correctly, can make way for some of the most delicious dishes on your table.

 

One very important thing to do when working with bitter gourd is to ensure that you tone down its bitter taste. Everyone has a different method to do this. Here are some of the ones I found when doing my research online:

1. Add a bit of sugar or jaggery at the final stage of cooking

2. Team it with other vegetables like tomatoes, potatoes and onions to help tone down the bitter flavor

3. Scrape the bitter gourd thoroughly when cleaning and remove ALL the seeds

4. Wash, cut and soak it in some water and salt for at least 30 minutes before use

5. Squeeze all the juice out before use

6. Pre-boil it for a few minutes in some water and lemon juice, then drain and use

7. Soak it in some tamarind flavoured water for about half an our before use

 

This recipe is relished across many homes in Sri Lanka. What I’ve made is an easy yet delicious version. It uses some simple ingredients, which are guaranteed to add a punch of flavour to your rice and curry, any day of the week!

 

Find the link to the demo video for this recipe here: @bittergourdsalad

 

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Ingredients:

Main:

165g Bitter Gourd

1/2 tsp turmeric powder

2 tsp chilli flakes

1 medium onion, sliced

1 medium tomato, sliced

2-3 whole green chillies

Juice of 1 lime

Salt to taste

Oil for frying

To soak the bitter gourd:

Water as required

1/2 tsp salt

Method:

Wash and cut the bitter gourd into rings.

Remove the seeds and spongy section in the middle.

Place the pieces in a deep dish or bowl and pour in the water, add the salt and mix well.

Soak the bitter gourd for at least 30 minutes. This helps to remove the overly bitter taste.

Once the oil is heated, drain the bitter gourd and fry it in batches. Of course, if you're using a big pan of oil, you can fry it all together as it is a small quantity used in this recipe.

Stir in between to prevent the pieces from sticking to the bottom or together.

Once it turns a nice golden brown, it is done.

Remove and drain on a paper towel.

Transfer the fried bitter gourd to a serving dish or bowl.

Add the tomato, onion and green chillies.

Add the turmeric powder and chilli flakes.

Mix well.

Squeeze in the lime juice.

This time, you should ideally use your hand to mix all the ingredients up. Also, make sure to do a taste test and add more salt or lime juice if required.

Enjoy with your favourite rice and curry.

XOXO, Jovanka