Sweet Bitter Gourd Preserve (Karela Mitha)
This traditional Parsi preserve transforms the humble bitter gourd into a rich, sticky-sweet delicacy through slow-cooking with caramelized onions and jaggery. The vegetable's natural bitterness is perfectly balanced by the intense sweetness of jaggery and the savory richness of ghee, creating a reddish, jam-like consistency known as 'chas'. It serves as an excellent accompaniment to savory meals or flatbreads, and can even be topped with eggs for a hearty breakfast.
Ingredients
- 1 pound Bitter gourd (Karela) (Originally '1/2 seer'. Weighed after scraping and slicing.)
- 3 pounds Onions (Originally '1.5 seer'. Use medium-sized onions.)
- 2 1/2 pounds Jaggery (Gur) (Originally '1.25 seer'. Soft variety, cleaned and crushed.)
- 1 cup Ghee (Originally '1 pasher' (approx 1/4 seer or 225g).)
- 1 tablespoon Salt (Heaping spoonful.)
- 4 whole Eggs (Optional, for serving.)
More recipes using Bitter gourd
Sweet and Sour Bitter Gourd
This traditional Gujarati "Khat-Mith" (Sweet and Sour) curry transforms bitter gourd into a rich, glossy delicacy by balancing its natural bitterness with a robust jaggery and tamarind glaze. Tender slices of karela are first treated to reduce their bite, then simmered with caramelized onions, aromatic spices, and a tangy-sweet sauce until the ghee separates. The result is an intensely flavorful, melt-in-the-mouth dish that pairs perfectly with roti or rice.
Bitter Gourd with Minced Meat and Chana Dal
A robust and complex Parsi-Gujarati dish that masterfully balances the characteristic bitterness of karela (bitter gourd) with the savory richness of spiced minced meat and the nutty texture of chana dal. The gravy achieves a perfect harmony of sweet, sour, and spicy notes through the traditional addition of jaggery and tamarind, creating a thick, satisfying consistency. Slow-cooked until the ghee separates, this hearty main course offers a delightful interplay of textures and is best enjoyed with rotis or steamed rice.
Fried Stuffed Bitter Gourd (Masala Karela)
This traditional Parsi-Gujarati dish transforms the humble bitter gourd into a savory delicacy by stuffing it with a robust, tangy spice paste. The natural bitterness of the vegetable is balanced by a rich masala blend featuring ground tamarind, aromatic spices, and fresh aromatics, which is then fried in ghee until tender and golden brown. The result is a complex interplay of textures and flavors, offering a perfect savory accompaniment to a simple meal of dal and rice.
Fried Stuffed Bitter Gourd with Minced Meat
This traditional Parsi dish transforms the humble bitter gourd into a savory delicacy by stuffing it with spiced minced meat. The bitterness of the vegetable is tamed through a meticulous process of salting and parboiling before being filled with a rich, dry kheema mixture enhanced with a touch of sugar and Worcestershire sauce. Fried to a golden crisp in ghee, the result is a perfect balance of textures and complex flavors that pairs beautifully with rotis or dal-rice.
Instructions
- 1Scrape the rough ridges off the bitter gourds with a knife. Slice them into thin, wafer-like rounds. Remove and discard any large or hard seeds from the center. Weigh out 1 pound of these prepared slices.
- 2Peel the onions and slice them very finely, similar to vermicelli (sev). Crush the jaggery into small pieces, ensuring any impurities are removed.
- 3In a heavy-bottomed pot (traditionally a tinned vessel), combine the prepared bitter gourd, sliced onions, and crushed jaggery. Add the ghee and the heaping tablespoon of salt. Mix everything thoroughly with a spoon.
- 4Cover the pot with a lid and place it on a low flame. Stir frequently to ensure even cooking. The mixture will release water as the jaggery melts and vegetables cook.
- 5When the released water has mostly evaporated, remove the lid. Continue cooking on very low heat (or embers), stirring occasionally. Cook until the mixture turns a rich red color, the syrup thickens (chas), and the ghee begins to separate from the mixture. Be careful not to let the syrup become too hard or candy-like; it should remain sticky but soft.
- 6Remove from heat. This preserve is delicious on its own, but you may also break eggs over the hot mixture and let them set if desired.
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Sweet and Sour Bitter Gourd
This traditional Gujarati "Khat-Mith" (Sweet and Sour) curry transforms bitter gourd into a rich, glossy delicacy by balancing its natural bitterness with a robust jaggery and tamarind glaze. Tender slices of karela are first treated to reduce their bite, then simmered with caramelized onions, aromatic spices, and a tangy-sweet sauce until the ghee separates. The result is an intensely flavorful, melt-in-the-mouth dish that pairs perfectly with roti or rice.
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