Adjust tamarind and sugar as needed to bring a sweet and sour balance that undermines bitter taste. Enjoy this delicious veggies that is full of nutrients with so little calories.
Wash and peel bitter melon, cut in half, remove flesh and seeds. Cut into thick slices.
In a bowl take sliced bitter melon and add 1 teaspoon salt and 2 tablespoons lemon juice. mix well and leave for at least 30 minutes. (We'll wash it before adding to the gravy.)
Make Gravy
In a vessel take oil, heat on low flame and add garlic and fry till light golden.
Add dry whole spices (cumin, fenugreek, mustard) first, then powder spices (turmeric and coriander powder) Saute for 1 minute.
Add chopped onion, saute till onions are translucent.
Add chopped tomatoes, green chilli and ginger cover and cook for 5 minutes on low flame or till tomato are soft.
While gravy cooks, wash bitter melon slices in water and squeeze them to reduce bitterness.
Add sliced bitter melon, tamarind and brown sugar in gravy and cook for 10 minutes until soft.
Add 2 tablesppon oil and saute on high heat for a minute or more. Serve hot.
Video
Notes
Bitter Melon AKA Karela: Organic bitter melon is recommended. I used Indian dark green bitter melon. You can use the Chinese ones too.
If you squeeze the karela hardly they will be less bitter.
Diabetics patients can drink 2 tablespoons of karela juice that we remove in squeezing.
Another method of removing the bitterness of karela is boiling them in salty water, and/or frying karela in oil.
Spices: Mustard and fenugreek are beneficial for health as well as add more depth to the curry. You can skip them if unavailable.
Brown sugar: You can substitute brown sugar with jaggery which is a better option.
Tamarind: Tamarind is a fruit with sweet and sour flavors and is available in an Indian store. You can skip it or sub it with lemon juice.