Bitter Melon

Bitter melon or bitter gourds (aka karela) in some form or another is a very healthy addition to a meal. Here are three ways to prepare them.

Note: a heavy bottomed wok or frying pan for these preparations is very helpful.

SIMPLE BITTER MELON (pictured above)
INGREDIENTS:
3-4 bitter melons, tips removed, sliced into fourths lengthwise and then chopped
2-3 T ghee
salt, as desired

DIRECTIONS:

1. Heat the ghee on high heat and add the chopped bitter melons.
2. Sprinkle on salt 
3. Stir the bitter melon a couple minutes in the hot ghee to help it shrink, soften and brown.
4. Cover the frying pan and lower heat to allow the bittermelon to cook and gently brown and soften for about 30 minutes.
5. Offer freshly cooked to Krishna as a side dish

DEEP FRIED BITTER MELON 
INGREDIENTS
6 bitter melons, sliced into 1/4" rounds, seed intact.
ghee for deep frying.
salt as desired

DIRECTIONS:
This time the bitter melon pieces are deep fried in ghee in a wok.

1. Allow them to cook until a golden brown color. Some prefer them dark and crispy, less bitter, but I think that defeats there purpose; bitter tasting food is very healthful.
2. Drain and then add salt. Offer and serve warm.

STUFFED BITTER MELON

INGREDIENTS:
6 bitter melons, sliced lengthwise and seeded

THE FILLING:

1. about 8-12 T kneaded paneer, enough to fill the sliced and cooked bitter melon shells
2. 1 T ghee
3. a pinch of hing
4. 1/4 t of roasted and ground fennel powder
5. a pinch of roasted ground cumin powder
6. 1/2 t peeled and finely chopped fresh ginger root
7. a pinch of brown sugar or gur 
8. salt as desired

DIRECTIONS:

1. Deep fry the bitter melon shells until browned and cooked. Drain.
2. Chaunce the hing in a little ghee and add to paneer. Add and mix in all other filling ingredients together.
3. Stuff the bitter melon shells. Offer and serve warm.

VARIATIONS: the bitter melon shells also may be steamed rather than deep fried for increasing bitter flavor! Some say to soak them in salt water a while first.