It’s kind of ugly and horribly bitter, but the years I spent in Nepal have made it into comfort food — and one I sorely miss. How shall I prepare my first harvest of these? Karela ko achar? Or fried in ghee? Imagining either makes me dizzy with happiness.
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Either! I love Karela in any form, even boiled. Infact, karela has kept my skin blimishless over the years.
Have you tried stuffed karela?
Go for it!
Hi Gautami. I’m curious about the karela for skin blemishes. Do you apply it to the skin or do you just radiate health from eating it (I could believe either; it’s potent stuff). As for my karela, I hope I have enough to cook it many different ways.
*Blemishless
The best bitter mellon I have had was made together with okra, red onion and tomatoes–well, spiced up with turmeric, ginger, garlic, coriander dust ++ you know all those stuff. The mountain ranch is looking so so great and looks like you guys are having a lot of fun.
I was also thinking: don’t you think you should write for the http://www.grist.org ?
Lau hai ta
Namaste Anil. I’ll try your recipe for bitter melon too. Sounds delicious. I may get a few of my own okra pods out of my little okra plants, but they look like they’d be happier in Alabama or Chitwan rather than in the Oregon mountains.
I’ll also check out the Grist link.