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Bitter gourd (karela) is disliked by many people for its bitter taste. But you can turn its strong flavour more appealing to your taste buds.
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Here's a list of six easy cooking tips that will make you forget that bitter gourd is bitter.
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To reduce the bitterness of bitter gourd, the very first step is to scrape off the rugged surface from the top with the help of a peeler.
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Remove the big seeds from karela before using it for cooking. Doing this will keep the bitterness at bay to a considerable extent.
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Rub the sliced karela with lots of salt. Transfer the pieces in a bowl and allow it to stay for 20-30 minutes before cooking.
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After applying salt on karela, don't forget to squeeze out its juice. Wash it under running water and squeeze again for better results.
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Another way to remove bitterness is to immerse bitter gourd pieces in diluted yogurt for at least an hour before use.
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You can also deep fry or stir-fry the bitter gourd before cooking to stave off its bitterness.