Olivia Carter
Are you tired of the bitter taste of karela (bitter melon) but still want to enjoy its health benefits? Look no further! Cooking karela in a pressure cooker is a great way to reduce its bitterness while retaining its nutritional value. With the right technique and a few simple steps, you can transform this bitter vegetable into a delicious and healthy dish.
Why cook karela in a pressure cooker?
Pressure cooking is an efficient and time-saving method that helps in reducing the bitterness of karela. The high pressure generated inside the cooker breaks down the compounds responsible for the bitter taste, leaving you with a milder and more palatable flavor. Additionally, pressure cooking helps retain the nutrients and vitamins present in karela, making it a healthier cooking option.
Here is a step-by-step guide on how to cook karela in a pressure cooker:
Preparation for Cooking Karela
Before cooking karela in a pressure cooker, it is important to prepare the bitter gourd properly to reduce its bitterness. Here is a step-by-step guide on how to prepare karela for cooking:
| 1. | Wash the karela thoroughly under running water to remove any dirt or impurities. |
| 2. | Using a sharp knife, trim off the ends of the bitter gourd. |
| 3. | Make a lengthwise slit in each karela, but make sure not to cut it into two halves. |
| 4. | Sprinkle some salt on the karela and rub it gently all over, including the slits. Leave it aside for about 15 minutes. |
| 5. | After 15 minutes, rinse the karela with water to remove the excess salt. Squeeze out any excess water from the bitter gourd. |
| 6. | Place the prepared karela in a clean bowl. |
Wash the Karela Thoroughly
Before cooking Karela in a pressure cooker, it is important to wash them thoroughly to remove any dirt or impurities. Start by rinsing the Karela under running water to remove any loose dirt. Then, using a vegetable brush, gently scrub the Karela to remove any stubborn dirt or residue.
After scrubbing, rinse the Karela once again to ensure that all the dirt is washed away. It is also a good idea to trim off any ends or spots that may be damaged or discolored.
Once the Karela is washed and trimmed, pat them dry with a clean kitchen towel or paper towels. This will help the Karela to cook evenly and prevent any excess moisture from diluting the flavors.
By properly washing the Karela before cooking, you can ensure that your dish will be clean and free from any unwanted dirt or impurities.
Remove the Seeds from Karela
To begin cooking Karela in a pressure cooker, you need to first remove the seeds from the Karela. The seeds can contribute to the bitter taste of the vegetable, so removing them is essential.
Start by rinsing the Karela under cold water to clean them thoroughly. Then, take a sharp knife and make a lengthwise incision along the Karela, starting from one end and ending at the other. Carefully open up the Karela to reveal the seeds inside.
Once the seeds are exposed, use a spoon or a small knife to scrape them out of the Karela. Make sure to be thorough and remove all of the seeds to reduce the bitterness. Be careful not to damage the Karela while removing the seeds.
After removing the seeds, rinse the Karela again under cold water to remove any remaining seeds or debris. Pat them dry with a clean towel or paper towel before continuing with the cooking process.
Remember: Removing the seeds is an important step when cooking Karela in a pressure cooker to ensure a less bitter taste in the final dish.
Cooking Karela in Pressure Cooker
Karela, also known as bitter gourd, is a vegetable that is packed with nutrients and has a unique bitter taste. Cooking karela in a pressure cooker is a quick and easy way to prepare this vegetable while retaining its health benefits.
Ingredients:
- 1 karela (bitter gourd)
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
Instructions:
- Wash the karela thoroughly and cut it into thin slices. Remove the seeds if desired.
- Heat oil in the pressure cooker and add cumin seeds. Allow them to splutter.
- Add the sliced karela to the pressure cooker and sauté for a few minutes.
- Add turmeric powder, red chili powder, and salt. Mix well to coat the karela slices with the spices.
- Add a small amount of water (about 1/4 cup) to the pressure cooker.
- Cover the pressure cooker with its lid and cook for about 1 whistle on high heat.
- Reduce the heat to low and cook for an additional 5 minutes.
- Turn off the heat and let the pressure release naturally.
- Once the pressure has been released, open the pressure cooker and check if the karela is cooked and tender.
- Serve hot with rice or roti.
Tip:
If you prefer a less bitter taste, you can soak the sliced karela in saltwater for 15-20 minutes before cooking.
| Preparation time | Cooking time | Total time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 2-3 servings |
Add Oil to the Pressure Cooker
To start cooking karela in a pressure cooker, you need to add oil to it. Turn on the heat and set the pressure cooker to sauté mode. Once the oil is heated, add a tablespoon of cooking oil. You can use any type of oil, such as vegetable oil or olive oil. Make sure to coat the bottom of the pressure cooker evenly with the oil.
Allow the oil to heat up for a minute or two. You can test if the oil is hot enough by adding a small piece of onion or garlic to the pressure cooker. If it sizzles and starts to brown quickly, then the oil is ready for cooking.
Adding oil to the pressure cooker will not only prevent the karela from sticking to the bottom, but it will also give a rich and flavorful taste to the dish. The oil will help to cook the karela evenly and make them crispy on the outside.
Add Spices to the Cooker
Once the cooker is heated, it’s time to add spices to enhance the flavor of the karela. Here is a simple step-by-step guide:
Step 1: Collect the Spices
Gather all the necessary spices to add to the cooker. This may include:
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- Salt to taste
Step 2: Add the Spices
Once you have all the spices ready, add them to the cooker. You can either sprinkle the spices directly into the cooker or create a spice mix by combining all the spices together.
Step 3: Mix Well
Use a spatula or spoon to mix the spices thoroughly with the karela. Ensure that all the karela pieces are coated evenly with the spices.
By adding spices to the cooker, you will infuse the karela with a delicious blend of flavors. The spices will complement the bitterness of the karela and create a delectable dish.
Cook the Karela in the Pressure Cooker
Cooking karela (bitter gourd) in a pressure cooker is a quick and efficient method to soften the bitter flavor and make it more palatable. Follow these simple steps to prepare delicious karela in your pressure cooker.
Ingredients:
- 500 grams karela (bitter gourd), washed and sliced
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
Instructions:
- Heat oil in the pressure cooker on medium heat.
- Add mustard seeds and cumin seeds to the hot oil and let them splutter.
- Add the sliced karela to the pressure cooker and sauté for a couple of minutes.
- Add turmeric powder, red chili powder, coriander powder, and salt to the karela.
- Sauté the karela with the spices for another 2-3 minutes.
- Add about 1/2 cup of water to the pressure cooker.
- Cover the pressure cooker with its lid and cook on high heat until the pressure builds up.
- Once the pressure builds up, lower the heat to medium and cook for about 5-7 minutes.
- Turn off the heat and let the pressure release naturally.
- Once the pressure is released, carefully open the pressure cooker and check the karela for tenderness. If it is still slightly firm, you can cook it for another few minutes.
- Transfer the cooked karela to a serving dish and garnish with fresh coriander leaves.
- Serve hot with roti or rice.
Using a pressure cooker to cook karela not only saves time but also helps to retain the nutrients and flavors of the vegetable. Enjoy this healthy and delicious dish!
FAQ
What is Karela?
Karela, also known as bitter gourd or bitter melon, is a vegetable that is commonly used in Indian cuisine. It is known for its bitter taste and is packed with nutrients.
Can I cook Karela in a pressure cooker?
Yes, you can cook Karela in a pressure cooker. It is a quick and convenient way to prepare this vegetable.
