BITTER MELON | bitter gourd fry | health tips | vegan and gluten free | vegan recipes

BITTER MELON | bitter gourd fry | health tips | vegan and gluten free | vegan recipes

Bitter Melon or also called bitter gourd is a fruit in the gourd family with a bitter taste but with many health benefits. One of the health tips is that this fruit helps regulate the blood sugar and insulin levels so it is very beneficial for people with diabetes. More health tips include that bitter melon is rich in vitamin A and it’s very good for our vision as well as our skin. In India this vegetable is known as Karela. This bitter gourd stir fry is a vegan and gluten free recipe and is absolutely delicious. Serve it with your favorite gluten free flatbread or tortilla and enjoy. Mango salsa and coriander chutney are great addition to this bitter melon stir fry dish. Enjoy these vegan recipes by Delyana Petrova.

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Prep time: 15 minutes
Soak fruit: 1 hour
Cook time: 30 minutes
Servings: 4

8 Bitter Melon
2 Tbsp Salt
2 Tbsp Coconut Oil
1 Tbsp Freshly ginger
1 Tbsp Brown Sugar
1 Tbsp Tamarind paste
1 tsp Cumin seeds
1 tsp Ground Cumin
1 tsp Turmeric
1 tsp Ground Coriander
1 tsp Chili Powder
4 Potatoes (optional)

Wash the bitter melon thoroughly, slice each bitter melon in half and remove the seeds if pink in color. If the seeds are young and tender do not remove them. Slice the bitter melon in small pieces and add to a large bowl, add a tablespoon of salt, mix well and leave on the counter for one hour. Drain the excess water (or rinse and drain after).

In a large pan add some coconut oil, grated fresh ginger root and cumin seeds, saute for two minutes and add the bitter melon. Stir well, cover with a lid and cook for 15 minutes. Stir occasionally to make sure the bitter melon does not stick to the pan. Add the spices including turmeric, brown sugar, ground cumin, ground coriander, red chili powder and tamarind paste (without the seeds). Stir well, and it’s optional to add potatoes and a cup of water. Cover with a lid and cook for 10 minutes, add salt to taste, cook for another 5 minutes and serve hot on a gluten free flatbread or tortilla. In India it is served on roti but quite difficult to find a gluten free one. Garnish with freshly chopped cilantro. If you like dips add mango salsa (sweet) or coriander chutney (spicy).

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