Spicy Karela Curry / Bitter Gourd Curry

Although many a people dislike the taste of this fruit (yep, its a fruit not a vegetable), for it's strong and bitter taste, it's medicinal benefits sure do outweigh any whims. In fact during my childhood, the name 'karela' itself was enough to be put me off, let alone eat it and I am pretty sure many would nod their head in agreement too. 
But once one realizes the many health benefits of this bitter tasting gourd, the dining experience sure becomes much more palatable.

Karela is widely known to be a liver cleanser, thereby purifying blood leading to good riddance of acne and other skin problems. Diabetes is another health problem, whose remedies have been long associated with karela as it contains certain chemicals which are act like insulin and help reduce the blood sugar levels.
Further, it is a natural energizer as it improves stamina and regulates sleep patterns.
Want a head full of healthy hair and a beautiful clear toned skin? - Karela is the answer. From anti-aging qualities and various skin problems to icthy scalp to shiny hair, this fruit provides a cure for all!! 

Karela juice, the most craved crispy fried karela's, bharwan karela(stuffed karela) and karela curry are among the many recipes of Karela.
Bitterness can be reduced by soaking the cut karela pieces in salted water for about 15 minutes, prior to cooking.

INGREDIENTS

• 4 - 5 Medium Sized Karelas/ Bitter Gourd, sliced
• 2 Medium Sized Onion, sliced
• 1 Tbsp Ginger Garlic paste
• 1-2 Green Chilly, or as per taste
• 1 Tsp Coriander Powder
• 1 Tsp Cumin Powder
• 1 Tsp Turmeric Powder
• Salt, as per taste
• 1/4 Tsp Amchur powder (optional)

METHOD

• Heat oil in a pan and add the sliced onions. Saute on a low flame till onion becomes translucent.
• Add the ginger and garlic paste and saute further till raw smell disappears. 
• Add the sliced karela's, salt and turmeric. Cover and cook till karela is almost cooked. Stir frequently.
• Add cumin and coriander powder. Mix well and add about half a cup of water. Bring to a boil and then lower the flame and let it simmer further for about 5 minutes or until required gravy consistency is achieved. Sprinkle amchur powder (optional) and give a final stir, before switching off heat source.
• Garnish with coriander leaves and/or thin slices of ginger.
• Relish this healthy dish with rice or chapati.