Daniyal killed it for me. My love for karela is immense. And, to learn about it's connection with musicians is super fascinating for me. Immediately after reading this post I dug out some old pictures of stuffed karela which I learned to make from a sweet lady who was my domestic help and but next to my mother. I so wish I could share my karela pictures here
I was intrigued by this post. I have eaten bitter gourd in many places - sometimes it is too bitter for my taste but when I had it in Malaysia with salted egg (a real delight) it tasted very good and the bitterness was mellowed. I wondered how that could be achieved and in your article you mention that salt is added - maybe that is the secret ingredient. I am shortly due to visit India again and will try to get my friends to find me some Karela Gosht so I can experience it for myself.
Thank you Daniyal, Karela saved my life! (well it reversed my pregnancy diabetes). I love it cooked Bangla style: very simply sliced and fried with potatoes, onions, haldi, cumin, salt.
Daniyal killed it for me. My love for karela is immense. And, to learn about it's connection with musicians is super fascinating for me. Immediately after reading this post I dug out some old pictures of stuffed karela which I learned to make from a sweet lady who was my domestic help and but next to my mother. I so wish I could share my karela pictures here
I was intrigued by this post. I have eaten bitter gourd in many places - sometimes it is too bitter for my taste but when I had it in Malaysia with salted egg (a real delight) it tasted very good and the bitterness was mellowed. I wondered how that could be achieved and in your article you mention that salt is added - maybe that is the secret ingredient. I am shortly due to visit India again and will try to get my friends to find me some Karela Gosht so I can experience it for myself.
Thank you Daniyal, Karela saved my life! (well it reversed my pregnancy diabetes). I love it cooked Bangla style: very simply sliced and fried with potatoes, onions, haldi, cumin, salt.