Bitter gourd (karela) is a vegetable that I really didn’t grow up loving. The only way I could tolerate it when I was younger was when it was deep fried and covered in spice.
This spicy sautéed karela recipe however, changed my whole relationship with this vegetable for me. Maggie who makes the best Trini food ever – makes Karela in the simplest, most delicious way.
You can make this dish as spicy as you wish – just increase or reduce the number of chili peppers – and you can use whatever peppers you have but tasty peppers is the key to this recipe. This recipe is best cooked in a cast iron or nonstick pan.
All I need is a bowl of dal to go with this karela and life is good!