Aav re varsad.. આવ રે વરસાદ..
Dhebariyo varsaad ઢેબરિયો વરસાદ
Ooni Ooni Rotli, ઊની ઊની રોટલી ,
Ne Karela nu shaak! ને કારેલા નું શાક
This little paragraph is from a Gujarati kids poem. In the hot summer months karela or bittergourd/ bitter melon flowers bloom and then forms into fruits. And, when the rain starts to pour it is time to harvest them and make delicious veggies. This kiddie poem in our regional language explains the same. I had no idea about it until papa, explained this to me.
Papa loves karela, and he wants it perfectly sliced. He is the one to slice them thinly. He would never trust us on that, and the main reason was that we would hurt ourselves with the sharp slicing blade. :) My possessive papa!! Here are few pictures of papa slicing karela. Thin slices of Karela or bitter melon can be deep fried till crisp and served as the side with comfort food. Papa would call that kharkhariya: as the fried chips are crisp and make a particular crisp sound. I was never a fan of this veggie, but started liking it more after understanding the poem better and growing them in my backyard. This has become one of our favorite sides with fresh rotis.
It is an emotional moment to see two most important men in my life smiling and being together!
Love you both!!
These are the pictures of karela growing in my backyard, and coincidentally it was the time after summer when there were few rain showers.
Kaju Karela is a Gujarati style veggie side and is very popular in a wedding menu. Slices of bitter melon cook with crispy fried cashews with few spices has been deliciously popular.
Ingredients: (Serves3-4 people)
4 cups of sliced bettermelon
1/2 cup cashews (whole or broken)
2 tbsp. oil
1/2 tsp. mustard seeds
1/4 tsp. turmeric powder
1 tsp. red chilli powder
1 tbsp. coriander powder
2 tsp. salt.
2 tbsp crushed jaggery and 1 tbsp. lemon juice (optional only if you want to make it slightly sweet and sour)
- Wash and slice (medium slices) karela or bitter melon. Add salt, mix well and leave it aside for 15-20 minutes. This will let karela sweat out moisture to get rid of the butter taste. Squeeze out water and separate water from karela slices.
- In a pan heat oil.
- Add mustard seeds.
- Fry cashews till they are slightly golden.
- Add karela slices and turmeric powder. Mix well and let karela cook well. You can cover it for some time. Mix occasionally.
- When karela is cooked and softened, add chilli powder and coriander powder.
- Add crushed jaggery if you want to make it slightly sweet. Add lemon juice later when done.
- Mix well and cook uncovered for 5 -7 minutes.
- Let few slices get crisp at the bottom of the pan.
- Serve as a side with rice or roti.
Here is step-by-step pictorial recipe:
Wash and slice (medium slices) karela or bitter melon. Add salt, mix well and leave it aside for 15-20 minutes. This will let karela sweat out moisture to get rid of the butter taste. Squeeze out water and separate water from karela slices.
In a pan heat oil.
Add mustard seeds.
Fry cashews till they are slightly golden.
Add karela slices and turmeric powder. Mix well and let karela cook well. You can cover it for some time. Mix occasionally.
When karela is cooked and softened, add chilli powder and coriander powder.
Add crushed jaggery if you want to make it slightly sweet. Add lemon juice later when done.
Mix well and cook uncovered for 5 -7 minutes.
Let few slices get crisp at the bottom of the pan.
Serve as a side with rice or roti.
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