Bitter Gourd (Karela)

Karela from our farmer group, small and dark with a tight ridged skin. Bitter gourd of this size carries fewer hard seeds than the fat pale ones and it fries crisp instead of collapsing.

Grown with vermicompost and no chemical fertilizers, then cut and dispatched for next day delivery so it never goes rubbery sitting in a crate.

Maharashtrian kitchens cook karlyachi bhaji with onion, groundnut and a lump of gul, which balances the sharpness properly. It is also good stuffed with a besan masala, or sliced thin, salted and fried into chips with rice flour.

Available in 250g and 500g. It keeps five or six days in the fridge. A piece of jaggery is its usual partner in the pan, and everything else is listed in organic vegetables.

Frequently asked questions

How do I make karela less bitter

Slice it, rub salt and turmeric through it, leave it twenty minutes and squeeze the water out.

Are small karela more bitter than big ones

Smaller darker gourds taste sharper but hold a firmer texture. The big pale ones are milder and more watery.