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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.
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.
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.
this was my first attempt at bitter melon. i first salted like an eggplant and then blanched in hopes to tone down the bitter. then i did this.. it was still so bitter. i couldn't take it. just a warning to others who want to try bitter melon. thanks for the recipe but this is obviously not for me.