It's green, knobbly, and smells a bit like a watery lime. It's also known as bittermelon or bitter-gourd, and the Internet tells me it's a popular, exceptionally bitter, vegetable cooked in east Asia, the Indian subcontinent and parts of the West Indies.
This is what the inside looks like:We tried a tiny bit raw. It was how I'd imagine eating solidified ectoplasm would be - green, wet, bitter, a bit sickly. You can imagine it glowing in the dark. Based on a recipe from Trinidad we found on www.indobase.com, start by slicing it open and removing the seeds, before slicing it very thinly and coating it with salt. The idea was to cut the bitterness - I'm told eating it without doing something to offset it is essentially a punishment rather than a culinary experience.
After 20 minutes salting to get the moisture out it smells horrid. It's wet and very bitter - not sour, but bitter, with undertones of damp hound. Perhaps it will taste better than it smells. I decided not to taste it at this stage. Squeeze out the moisture by wrapping the slices in a clean tea towel and squeezing, and laid the slices out on a tray to dry for another 20 minutes or so. While it's drying, dice half an onion and fried it in a little oil, adding finely chopped fresh green chilli, dried red chilli, garlic and smoked paprika to the pan after a couple of minutes. Once the onion starts to soften add the now-not-very-moist karela.
At this point it started to smell much nicer - possibly because it was mostly chilli and onions. We fried it until the colour had come out of the green karela and the onions were nicely brown, then ladled it on top of yoghurt and wrapped it in a chapati.
It is at this point, of course, that you realise you have forgotten to rinse the salt off the sort-of-dried karela. It tastes of salt. Hot chilli and salt. It is bad. Very bad. Throw it away.
Next day, return to the shops and buy some more. Repeat the whole process, this time rinsing the karela after the salting, and eat. Congratulations! You have just unlocked a new meaning of the word "bitter". Let's be clear. This vegetable does not want to be eaten. It is actively trying to deter anything and everyone - and specifically you - from putting it in their mouths. It looks wrong; it smells wrong; and even after salting it, squeezing it, rinsing it, frying it and nuking it with two types of chilli, it is still unutterably foul. If I ever have children, I will keep one in the cupboard and threaten them with it if they don't eat their tea. It could probably be used effectively to ensure people you hate never trespass on your hospitality. Maybe I'm cooking it wrong?And this:
And these:
And have them all come out right in one post.
Mary Hamilton
www.maryhamilton.co.uk
www.twitter.com/edpmary
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