Your best karelay recipe

[akmoti]

Re: Your best karelay recipe

True,if you remove the bitterness completely then they shouldnt be called karelas lol imo…i also do namak se dhona part,but now i really wanna try without wiping out the bitterness…n never say " kareley karway(bitter) kyun hainnnn"

[canadiandesigirl]

Re: Your best karelay recipe

@Southie

Suddenly dawned on me - karela is mango correct? Bitterer the betterer, IMO.

Nope mango is aam. Karelay are bitter gourd.

[LP]

Re: Your best karelay recipe

@Niksik

I make karailey with channey ki daal. I think I posted the recipe once earlier

can you post the recipe again plz

@Chicken_Biryani

Oh and because I had never heard of this stuff before, I didnt know that they wrap the karela with a thread and you are supposed to remove that thread before eating it:emmy: .. All the while i kept thinking it was an edible thread ! so embarrasing!

[Southie]

Re: Your best karelay recipe

@canadiandesigirl

Nope mango is aam. Karelay are bitter gourd.

Ok - you mean parikkay or kappakaay

Parikkay sambar is yummy - bitter taste and all!

[Sajalina]

Re: Your best karelay recipe

I don’t do the salt wash thing since I was always told karelas in North America aren’t as bitter as the ones back home. I cut and fry them, make onion/tomato masala, then add fried karelas to that. When making with meat, I make regular gosht salan, and add fried karelas.

[canadiandesigirl]

Re: Your best karelay recipe

@Southie

Ok - you mean parikkay or kappakaay

Parikkay sambar is yummy - bitter taste and all!

I don’t know what parikkay or kappakaay means. I’m assuming bitter gourd. Yea, some people like the bitter taste and some don’t.

[Southie]

Re: Your best karelay recipe

Yes they mean bitter gourd.

[polished_gems]

Re: Your best karelay recipe

I made these over the summer, I stuffed them with a filling of minced beef, tomatoes, onions, minced green chillies, and channa daal. My mom washed them with salt to take out the bitterness , slit them, and deseeded it for me. I deep fried the the bitter gourds before stuffing them and wrapped them around with a black thread, some I stitched close others I just wrapped because I felt like stitching them close was doing too much (and it was time consuming).

[Muzna]

Re: Your best karelay recipe

@Sajalina

I don’t do the salt wash thing since I was always told karelas in North America aren’t as bitter as the ones back home. I cut and fry them, make onion/tomato masala, then add fried karelas to that. When making with meat, I make regular gosht salan, and add fried karelas.

that’s exactly how we make them too…
karelas get fried first and then added.
just make sure that when you make the onion and tomato masala you also put saunf in it…