Bitter Gourd Curry Indian name: Karela
Source: JIVA Newsletter be Dr Partap Chauhan
Taste: Tikat (pungent) and katu (bitter)
Quality: Laghu (light) and ruksh (dry)
Potency: Ushna (warm)
Taste: Tikat (pungent) and katu (bitter)
Medicinal properties of karela
(bitter gourd)
A healthy and balanced diet should comprise all
the six tastes-sweet, sour, salty, pungent, bitter and astringent. Generally we
eat foods that have sweet, sour, salty and astringent tastes, but not those that
have bitter and pungent tastes. Karela has these two tastes. This recipe
is very healthy, so you should make it a part of your diet. If you have eaten
lots of sweets during the day, then dinner should include karela. It
helps to cleanse the toxins that have been accumulated due to excessive intake
of sweets in daytime.
It is very good for treating diabetes. It lowers blood sugar and cleanses toxins
from the body. It improves liver and stomach functions and stimulates the
pancreas to produce insulin. It is also good for amenorrhoea. It is good for
worm infestation. It increases appetite and stimulates digestive fire. It is
also good for reduction of weight.
Dosha analysis of karela
It pacifies kapha and pitta dosha. If taken in moderate
quantities, it does not increase vata dosha. This is because of its
warm property. People with pitta constitutions should add one teaspoon
of ghee for balancing its warm property; otherwise it can increase pitta
dosha.
Ingredients
Preparation
Wash the karela. Do not peel it. Cut into small pieces from the edges.
Heat some oil in a pan. Add the fennel seeds. When they begin sputtering, add
the onion to the pan, and fry till pink. Add the chopped tomato and the other
spices. Keep stirring till all the spices mix with the tomato. Fry for 3 to 4
minutes till all the spices are mixed well with the tomato and onion gravy. Then
add the chopped karela. Add enough water to cover the karela.
Cover the pan with a lid. Cook until the karela is soft. Using a pressure
cooker would reduce cooking time.