Bulgur Stuffed Bitter Gourd and Bitter Gourd Crisps.

Liking this healthful bitter vegetable happened to me after some initial reluctance. Nonetheless after learning its health benefits(fighting diabetes,cancer,infections and more) and cooking in variety of flavorful ways,mixing and matching with spices, tangy lemons and sweet onions,I began to devour them every week.

Onions stuffed is more often on my menu ,however stuffing with spiced bulgur turned out to be another tasty variation,although any left over whole grain would also work perfectly fine for stuffing.

Recipe :Bulgur Stuffed Bitter Gourd/Melon
Ingredients
4-6 medium(about 3 inches long) bitter gourd\bitter melon,slit across and seeded
for stuffing
1 cup cooked Bulgur(broken wheat) or use cooked quinoa or brown rice
1 small onion,chopped
1 big clove garlic,minced
1 inch piece of fresh ginger ,minced
1 teaspoon ground coriander seeds
1/2 teaspoon chili powder
1/4 teaspoon turmeric
3-4 sprigs cilantro or parsley
1 tablespoon fresh lemon juice
1/2 teaspoon salt
2 teaspoon Canola oil

Method
Heat oil and saute onions until lightly brown,6-7 minutes,add the spices and herbs,let cook another 5-6 minutes on medium heat.Now add the cooked grains(bulgur or quinoa or brown rice).Stir well and turn off the heat.Mix in the lemon juice.
Stuff the mixture in the cleaned cavities of the bitter gourd.Lay on a cast-iron pan ,add 1/2 cup of water.Cover and cook on medium heat for 15-20 minutes until bitter gourd is tender.Can also be baked 350F for the same amount of time.Serve alongside brown rice and lentil soups(Sambar or rasam).



Spiced with coriander seeds,this seems like an eligible entry for Priya's - Cooking with seeds : coriander seeds and also for my bitter better foods challenge.

Bitter Gourd Crisps

A no-fuss simply spiced and baked Bitter Gourd Crisps.This recipe was drafted for very long now,adapted from Jugalbandi.
To make the crisps : Rinse and thinly slice 2 medium bitter gourds.Mix in the spices of choice,I used 1 teaspoon of dry spice mix that included ground cumin,chili powder,turmeric and salt along with tablespoon of canola oil and 1 teaspoon minced fresh ginger.Bake at 375 F for 15 minutes until crisp.Sprinkle some fresh lemon juice and savor as a side of any meal or snack.

Stuffed Bitter Gourd(Karela)

The bitter goodness of Karela makes it a commended herbal remedy for many aliments including diabetes and cancer.Cherished in South Asian cuisine,spicing up the Karela can even out some of the overwhelming bitterness.The thick skinned variety sold in US seem a lot bitter than those tender succulent Indian kind,I figure boiling it in turmeric water can also ease some of the bitter taste(beware boiling can also drain away some of the nutrients).While some eat this vegetable for its health virtues,don't be surprised ,some with acquired taste ,count Karela as a favorite delicacy.With variety of ways to cook it, why not give this nature's best food a chance?.
Here are some other Tasty Karela creations :
*Mythreyee Karela Pulao
*Jai and Bee's Bitter gourd Crisps
*Sharmi's Bharwan Karela
*Seena's Bitter gourd recipes
*Indira's Karela recipes

Stuffed Karela
This recipe comes from my MIL's Hot n spicy Andhra Kitchen.A popular side with rice and sambhar,stuffed with spicy Onion mixture is also how I enjoy eating Karela.Do adjust the spice as per the heat tolerance,while my mom-in-law likes it as spicy as it can be with genuine hot guntur mirchi(chili peppers),I'm pretty much satisfied with moderate heat from the tiny green chillies commonly sold in Indian stores here.

Ingredients
2 medium bitter gourd\bitter melon,each cut in to 2-3 pieces,slit and seeded[Available in most South Asian stores] .
for stuffing
1 big or 2 small onions,chopped
1 big clove garlic,chopped
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon cumin powder or seeds
2-3 green chillies
4-5 curry leaves or 3-4 sprigs cilantro
1 teaspoon Dry Mango Powder(optional)
1/2 teaspoon salt
1 tablespoon Vegetable oil

Method
Boil a pot of water and add a pinch of turmeric ,drop the Karela pieces and allow to cook for about 10 minutes.Drain.This helps in reducing the bitterness of a thick skinned Karela,it not necessary to boil for a tender variety of karela.
Prepare the filling by blending together stuffing ingredients. Stuff the cored Karela with this mixture and keep aside.Reserve any remaining stuffing.
Heat oil in a non stick skillet(preferably) on medium heat,place the stuffed karela ,let cook for 5 minute before turning.Cooking another 5 minutes,pour the remaining stuffing if any,cover and let cook another 8-10 minutes until soft and cooked through depends on the thickness of the karela.Serve with rice and Sambar.I served up with some Lemon Brown rice(recipe coming up in following posts)

The recipe is my entry for Shama's Grammathu Kaimanam,featuring Village Special recipes.

Interesting Read:
*Karela for Diabetes.
*Karela for HIV and Cancer