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    You are in: Home / Indian / No-Fry Karela Crispies (Bitter Melon) Recipe
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    No-Fry Karela Crispies (Bitter Melon)

    No-Fry Karela Crispies (Bitter Melon). Photo by Bergy

    1/1 Photo of No-Fry Karela Crispies (Bitter Melon)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Sandi (From CA)'s Note:

    I was horrified, then fascinated, then in love with this strange (to me) little vegetable dish when I had it mixed with potatoes in a dry curry at my local Indian vegetarian lunch counter. It's a very strong flavor, so if you make this and aren't yet familiar with it, you've been warned! ;o) I haven't yet tried it, but I'm looking around for various bitter melon recipes (aka bitter gourd).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to about 375°F.
    2. 2
      Wash the bitter melon and slice them using a mandolin slicer into thin round slices.
    3. 3
      Mix with salt, turmeric and chilli powder and marinate for about 1/2 an hour. Squeeze excess moisture out.
    4. 4
      Spread foil on a baking tray and grease it with about a tbsp oil. Toss the bitter melon slices with 2 tbsp oil and spread them on the baking tray.
    5. 5
      Bake for about 5-7 mins and then broil it for 7 minutes Depending on the type of your oven, the broiling might be a few mins more or less. Crispy Karela -- without frying!

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    Ratings & Reviews:

    • on February 03, 2013

      55

      Delicious and sooo healthy! This version is much more flavorful than the deep fried version I'm most familiar with. I like to add a small amount of lemon or lime juice to curb the bitterness.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2009

      55

      My first taste of Bitter Melon and I found it very pleasing. The recipe didn't say to remove the seeds but I saw on another recipe that they removed them. After slicing the melon the seeds were all cut and looked weird so I removed them and the white mwmbrane leaving lovely green circles.. I put the sliced melon on paper towels , sprinkled salt over it and put a paper towel on top -left it for 45 minutes. A lot of moisture came out. Then I mixed the tumeric & chili (Iwas generous with the chili) in a zip lock bag added the melon, shook it well to coat all the pieces and put it in the fridge for a couple of hours. Just before baking I added 1 tbsp of oil and baked them at 375 for apprz 15 minutes. They weren't really crisp but they sure were tasty. The flavor is hard to describe -It is bitter but not unplesantly so. Will make again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2009

      45

      This is how we make karela at home. to snickels, all i can say is it is a very acquired taste, but to tone it down, best peel and coarsely grate a potato into straws, wash a few times in cold water, drain and and deep fry. Add this to karela to tone down the bitterness.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for No-Fry Karela Crispies (Bitter Melon)

    Serving Size: 1 (5 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 63.5
     
    Calories from Fat 62
    98%
    Total Fat 6.9 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 9.5 mg
    0%
    Total Carbohydrate 0.6 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.0 g
    0%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    bitter melons

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