Karela [Bitter Gourd/Bitter Melon]
4 medium size Karelas [Bitter Melons]
1 medium size onions – diced
3 medium size garlic cloves – minced
1/8 teaspoon turmeric
1/2 teaspoon chili powder [red pepper].
1 Tablespoon Jaggery or brown sugar
2 Tablespoon grated coconut [optional]
2 Tablespoon Cilantro
1/8 teaspoon salt
3 Tablespoons vegetable/peanut/canola/corn oil
Cut stems and ends [1/4 inch from both ends].
Cut each Karela into two halves, lengthwise.
Remove seeds and soft veggie meat from the middle.
Cut Karelas width-wise into 1/8 inch thick slices.
Heat 1 Tablespoon oil over medium high heat for one minute.
Add cut Karela to the pot and sauté it for 4/5 minutes. Stir constantly to avoid burning.
Add salt and jaggery (brown sugar), continue stirring for another two minutes.
You will notice Karela getting crunchy.
Move Karela pieces around and make room (small circle) in the middle of the pot.
Add 2 more Tablespoon oil to that spot, then add minced garlic to the oil. Give a good stir.
Immediately, add onion and continue to stir fry the contents for one minute.
Add turmeric and chili powder [red pepper]. Give a couple of ,stirs.
Add chili powder [red pepper]. Fry the contents for 4/5 minutes. Stir occasionally.
Continue to fry the contents for five minutes. Stir occasionally.
Add grated coconut to the contents. Give 4/5 stirs and mix the ingredients well.
Garnish it chopped cilantro.
Serve with Chapattis/Roti, Rice and Daal.