Achari Karela sabzi is stir fried Karela (bitter melon) with the tangy acahari masala ( Indian pickling spices ).
I always thought Karela is not a veggie that most of people like, but after an interaction and so many reactions on social media and learning ways of cooking with the bitter Karela, I feel there are many like me who absolutely love it. Believe me, once you learn how to remove excess bitterness from karela it really tastes good.
Tips For Cooking Karela or Bitter Melons
Bitter melons or karela has a distinct bitter taste, some people like that as it is but some are like the bitterness to reduce a bit. While I love the bitter taste of karela, but too much bitter sometimes become too much. There are two things that you can do to reduce the bitterness of karela (bitter melons )
1. Salt the karela after peeling, and keep them in sun for minimum 1-2 hours. This will reduce the bitterness to a considerable extent. Just make sure to wash and pat dry if you like your stir fry to be crispy like these achari karela is.
2. If you want to reduce it little more, instead of washing keep them in b0iling water for 3-4 minutes and then pat dry and use them in your karela dishes. I usually do the first step and then use them.
And do you know you really don’t need to through away the peel, you can make a quick stir fry with that too. That’s quite healthy too. You can read about health benefits of bitter melon (karela) here.