Karela: Indian cuisine

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Karela: Indian cuisine

Recipe: Pumpkin pancake, Bharwan karela

The Times of India

Pumpkin pancake, Bharwan karela


If you dislike pumpkin for its squishy form, try roasting it. Cut it into dices and bake at 200 degree Celsius for 25 minutes. Sprinkle with cardamom and use it as stuffing for tarts, salads, pizza or vegetable stir frys. Toss roasted pumpkin in honey or maple syrup to add flavour. Pumpkin tastes good when added to honey-based salad dressing. You can eat it as is or perch it on top of bruschetta bread. To offset the bland taste, team pumpkin with robust flavours such as red bell pepper, arugula lettuce and goat cheese. You can also try creating desserts out of this vegetable. De-seed and mash it in a blender. Use this puree to make pumpkin mousse, pumpkin souffle, pumpkin-flavoured bread pudding and pumpkin ice-cream. If you still can't love it, experiment with its seeds. Wash and sun-dry them for a day. Toss in chilli powder and salt and snack on them. Pumpkin pancake


1 ½ cups milk, 1 cup pumpkin puree, 1 egg, 2 tbsp vegetable oil, 2 tbsp vinegar, 2 cups allpurpose flour, 3 tbsp brown sugar (powdered), 2 tsp baking powder, 1 tsp baking soda, 1 tsp allspice powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp salt


In a bowl, mix milk, pumpkin puree, egg, oil and vinegar. In another bowl, combine flour, brown sugar, baking powder, baking soda, allspice powder, cinnamon, ginger and salt. Mix these two together. On a hot pan, pour a ladle of the batter and spread it evenly in circles (like a dosa). Cook on both the sides and serve with cream and maple syrup.


The healthy way to enjoy eggplant is with its skin on. It preserves the nutrients and adds a bite to the otherwise squashy brinjal. However, do away with the seedy core. Go for deep purple eggplant over light purple ones. The former doesn't leave a bitter tinge like the latter. To get rid of bitterness, chop and soak it in salty water for 20 minutes. Rinse it under running water before use.

Or try smoking it. With a fork, puncture an eggplant and baste it in oil. Skewer it in on a knife and cook it directly over the flame. Once the skin is charred black, remove from flame and peel. Use the flesh to make dips such as babaganosh or mix it with chopped onions, tomato, chillies and garlic to make a spicy salsa. » Baking is another way to get over your dislike. It gives brinjal a dense texture and deep taste. Cut the vegetable into dices and line it on a baking tray. Drizzle olive oil and roast at 150 degree for 40 minutes. You can use these dices in salad or as pizza topping.

Diabetic recipes: 10 Indian bitter gourd recipes

The Times of India

Indian bitter gourd recipes

This humble blood purifier has a great ability to lower blood glucose in diabetics. Bitter gourd can play a role in the prevention and treatment of Type II diabetes, which is also called insulin-independent diabetes or adult onset diabetes. So just cook it the right way and you have a healthy, nutrient filled recipe that will work best for your palate.

Indian Bitter Gourd Recipes # 1

Crispy Baked Karela

Take 250 g Karela(3-4 small in number), wash and pat dry with a towel. Slice finely into circular shape. Mix 1 tsp olive oil and spices (salt,red pepper, turmeric) and add to the sliced karela. Preheat the oven at moderate temperature. Take a baking tray and spread/spray a thin layer of cooking oil on it. Take the karela slices that have been mixed with spices and spread on the baking tray. Bake for 15 minutes till crispy.

Remember to stir every 5 minutes so that it is evenly cooked. Serve while still hot with some chaatmasala sprinkled on it.

Indian Bitter Gourd Recipes # 2

Khatta Karela

Wash, dry and slice karela (250g) finely. Add spices to taste (coriander, cumin, turmeric, red pepper). Saute onions (2 medium size) in 1tsp of cooking oil and keep aside. In a skillet, add 1 tsp cooking oil and add the finely sliced karela. Cover and cook for 10 minutes till tender. To this add 4 tsp tamarind paste and 25g jaggery. Add 1 tbsp water and salt to taste. Mix well and cook for 5 more minutes. Indian Bitter Gourd Recipes # 3

Stuffed Karela

Wash and scrape the outer covering of 5 small karelas. Split open the karela on the top so that the core and the seeds of the karela can be scooped out. Keep aside and prepare the filling. Finely slice 250 gms onions and saute in 1 tsp cookingoil till golden brown. To the sauteed onions add cumin powder, coriander powder, salt and red chilli powder (to taste). Add 1/2 tsp brown sugar to this mixture as well as some crumbled cottage cheese. Take 1 tbsp of this mixture and fill it into the karela shells.

Oil a flat pan and place the stuffed karela on this and bake in a moderate oven for 15 minutes. Remember to turn the karela pieces so that they are evenly cooked.

Indian Bitter Gourd Recipes # 4

Karela Aloo

Take 250 g karela which is approximately 4-5 in number. Cut the karela into fine rings. Finely cut 100g of potatoes after peeling it. In a skillet take 2 tsp cooking oil and when adequately warm add the finely cut potatoes and cook covered for 5 minutes with salt and turmeric powder. Add the karela rings and cover and cook till tender. Once cooked remove the covering lid and allow it to cook uncovered for another 5 minutes. Add finely sliced and sauteed onions too if you wish for that flavour.

Indian Bitter Gourd Recipes # 5

Coconut Karela

Grate coarsely 100 g of fresh coconut and keep aside. Prepare karela the usual way by scraping the outer covering slightly and then cutting long strips of the karela.

Take 1 tsp of oil and add cut onions and slightly brown it. Add the karela strips and cook it covered till tender.

Last of all, add spices (garam masala and salt) to taste and shredded coconut right in the end. Serve with rice/ chappati

Karela chips

Choose 5-6 small size karela( 250g). Wash and pat dry the karela and scrape the karela slightly and slice into rings.

Heat ½ cup of cooking oil in a small deep thick bottomed karahi. Heat the oil adequately and add the karela rings in 2 to 3 batches so that it is evenly fried. Take out the fried karela rings on a sheet of brown paper to drain the excess oil. Sprinkle chaat masala and salt to taste. Toss the mixture well so that it is evenly coated with the masala. Serve hot with rice and dal.

Indian Bitter Gourd Recipes # 7

Karela Bharta

Take 3-4 karelas and the same number of potatoes in a small container. Place this container in a pressure cooker and pressure cook for 10 minutes. Remove the karela and potatoes from the pressure cooker and allow to cool. Remove the peel of the potatoes and mash well. Mash the karelaalsol in the same way and mix the two together. To the mixture add finely chopped onions, dhania leaves and 2 tsp of cold pressed mustard oil. This bharta goes well with rice and dal and also with tawa rotis.

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