These small tips can help you in cooking Bitter Goud!

These small tips can help you in cooking Bitter Gourd!
These small tips can help you in cooking Bitter Gourd!

Bitter Goud or Karela is a power-packed vegetable that offers many health benefits from boosting immunity and helping those with diabetes to detoxifying the liver and combating cancer, Karela is a must have vegetable for people of all age groups. Here are some super easy ways to decrease the bitterness of the vegetable.

1.Scrape off the skin:-

The rugged surface of the bitter gourd contains the maximum amount of bitterness. To cut down on the bitterness, just take a knife and scrape the skin of the bitter gourd. You can also use a peeler to remove the layer uniformly.

2.Use jaggery:-

The taste of dry Bitter Gourd sabzi gets accentuated with the addition of jaggery. It not only gives a glossy appearance to the sabzi but also balances out the flavours perfectly. All you need to do is, take a chunk of jaggery, grate it and add it to the sabzi. You can increase or decrease the sweetness as per your taste.

3.Deep fry:-

If you are going to use bitter gourd to make pakodas, then the job of removing bitterness is anyway done. Deep frying tones down the bitterness while simultaneously cooking the vegetable evenly.

4.Get rid of seeds:-

Always make sure that the seeds of the bitter gourd are removed before using it in recipes. If you like gardening or have a kitchen garden at home, you can use these seeds to grow Bitter Gourd plants.

5.Salt margination:-

Another simple way to make bitter gourd less bitter is by marinating it with salt. Just take the bitter gourd, scrape out the seeds as well as the outer skin. Now sprinkle a generous amount of salt on it and rub it all over the bitter gourd. Repeat this step with all the bitter gourds. Place them in a bowl and set them aside for 30 minutes. Now just wash the gourd and pat them dry. You can now chop them and use as per the recipe.

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