Karela is my all-time favorite vegetable, I can eat it in any form except raw :). Unfortunately, my family does not share the same passion for Karela like me so I always had to do something extra to mask the bitterness of Karela but the only option I see or hear from people is to fry them before adding it to any gravy or before making dry stir fry which is too much of a hassle and too many calories to indulge in. So in order to solve this problem, my dear dad came to my rescue, yes, you read it right! My dear father who is a great cook asked me to just add some tamarind (or) lemon juice to Karela and then bake /fry them to mask the bitterness. I was super excited and immediately bought 4 karela’s and baked some chips. Trust me, the magic worked and it tasted so good without a hint of bitterness in them. So here is the recipe for everyone to enjoy:
Karela – 4 [Medium Size]
Lemon Juice – 3tbsp [From 1 big lemon]
Red Chilli Powder – 2 tsp [Adjust to taste]
Turmeric Powder – ½ tsp
Olive Oil – 1 Tbsp
Salt – To taste
- Preheat the oven to 425F.
- Line a baking sheet with parchment paper and grease the paper with 1 tbsp of olive oil, you can increase the oil if you have more Karela but do not skip this step
- Slice the Karela normally i.e., not too thick or thin as they might not cook very well or might get burnt.
- Place the sliced Karela in a bowl, add the lemon juice, Red chilli Powder, Turmeric Powder and salt, toss them all well and set it aside for 5 mins.
- Arrange the Karela slices neatly in the greased sheet and bake them for 20-25 mins.
- Everyone’s oven are different so keep an eye on the chips, try to toss them in-between to allow them to cook evenly on both sides.
- After 25 mins, take the baking sheet out of the oven and allow them to cool for 10 mins.
- Slowly remove the chips from the sheet and store it in an air tight container once they cool down completely.
- Seasoning can be replaced or modified as per your taste. I have tried adding garlic powder, pepper powder as well instead of the red chilli powder, they both taste good with Karela.
- The seasoned Karela can be fried as well instead of baking.
- You can salt the Karela after baking but I prefer to salt them before baking as I can finish seasoning them at one shot.
- The chips gets crispier as it cools down so store them once it gets to the room temperature.