Karela is also known as bitter melon, ampalaya, bitter squash, and many other names. In India, the vegetable is abundant during the hot summer months. As the name suggests, bitter melon is, well, bitter. Because of the bitterness, many people steer clear of it. However, karela can be prepared in numerous ways which can help to reduce or remove its bitterness.
We have a vegetable garden and during the summer, we get to have a lot of bitter melons. Most of the time, we make fried karela and other times, we pickle the karela. There are times when we have more of them than we know what to do with and we have to sun-dry them and store them for later use.
Among the many recipes for bitter melon, our favorite is fried karela. We make it really crispy and stuff it with a yummy mix or spices that help to add zing to the karela. There are so many different variations of fried bitter melon. There are people who prefer to cook them sliced thinly, some prefer to fry them tied up with the stuffing inside, and still others prefer to cook the karela and the spice mix separately.
In this article, I am sharing a simple recipe for fried karela. It involves cooking the spice mix and the vegetable separately so that both are cooked well (especially the karela).