Appreciate it, your steps make it feel very doable for a weeknight. I usually avoid bitter gourd, but this seasoning with turmeric and coriander might tame the bite :) I’ll definately try it with a little less oil and finish on low heat.. sounds perfect for me. Do you prefer slicing it thin or salting first for a milder, heALthy twist?
It is best to cook bitter gourd by cutting it very thinly. I have also taken out the bitterness with salt. This tutorial is for those who do not want to eat bitter gourd. However, if you want to eat it without bitter gourd, this recipe is for you.
Thin slices plus salt makes karela much gentler, and I’ll try your base recpie without it first with extra coriander and a lighter hand on oil. Later I woudl mix in a small bit of karela after salting and squeezing, just enough for a hint of bite. Love how you time the water and lid, it really effects the veg in a good way :)