Using Karela in foods

[Guest guest]

Dear fellows,

 

I have bought Karela to use it in my diet. In the recipes it is

recommended to peel it, cut it into halfs and descard the seeds. Then it

is suggested to marinate it in salt for one hour and to squeeze out and

discard the water.

 

Now, why this procedure? Is it necessary? Are there something toxic or

unhealthy in Karela skin, seeds or the juice that must be removed before

use? Or can I just chop it and use it uncooked as a side dish? Is it

important to cook it? For my taste it is bitter, but I enjoy the bitter

taste.

 

I would be delighted of your comments - and please also share your

favorite karela recipe!

 

There is delicious lookin receipe of "Karela Sabji" at

http://www.sos-arsenic.net/english/cooking/cooking.html#13

 

--

-Ossi

[Guest guest]

Ossi

 

This author would like to request Indian women on this list to guide

you with Karela receipe. He can only clarify on the querry on

procedure in general terms.

 

Several fruits, vegetables in raw forms contains acids, mild poisons

(which body has to throw out by vomits or loose motions if ingested

by us). The procedure of marinating and then squeezing is to remove

such liquids from Karela. Purpose of peeling the skin is also same

and saving fuel during cooking. By peeling skin, bitter medicine gets

removed. But if you like the bitter taste and want to try skin also, go ahead

and share your experience with the group. Most discoveries have occured this way

and when knowledge becomes public, scientist comes with all lab equipment to

tell us chemical contents and their properties on blood serum etc. Ayurveda

takes total view and cause effect relationship only matters. Ofcourse

compatibility, bio-availability etc also enter in ayurveda, hence harmonious

combination of herbs, spices etc.

 

Same is the case with green mangoes, tamarind and several other

fruits used in making delicious Indian pickles. The acids in these

fruits are highly "pitta" enhancers. They need to be removed. The

salt sucks out the acids and squeezing helps further removal of

acids.

 

This procedure is used by Indian hosewives during summer.

 

The acid in lemon and amalki is however an exception. Despite this,

for preservation using sugar, housewives remove acids by using salt

first, so that sugar requirement is reduced. This is debatable, as

medicine quality is lost. But then Indian cooking seeks compromise at

several places, between medicine approach and gourmet approach.

Housewives try to earn the appreciation of their cooking by family,

not become Vaidya.

 

Regards

Dr Bhate

 

ayurveda, Ossi Viljakainen

<ossi.viljakainen@i...> wrote:

> I have bought Karela to use it in my diet. In the recipes it is

> recommended to peel it, cut it into halfs and descard the seeds.

Then it

> is suggested to marinate it in salt for one hour and to squeeze out

and

> discard the water.

>

> Now, why this procedure? Is it necessary? Are there something toxic

or

> unhealthy in Karela skin, seeds or the juice that must be removed

before

> use? Or can I just chop it and use it uncooked as a side dish? Is it

> important to cook it? For my taste it is bitter, but I enjoy the

bitter

> taste.

[Guest guest]

Dear Ossi;

My recent intro to kerala also brings delight with this vegetable. I

was taught a recipe by an Indian grandmother which when I can find it

(I'm moving) I'll share She chooses firm, smaller veggetables,

about 1 to 1.5 inches in diameter, and slices them thinly thru in

circles. No peeling or seeding necessary. But use of turmeric

generously while cooking, and care not to steam or get too moist is

important. Delisicious with a little potato, parsnip or bamboo root,

mustard, cumin, salt and fresh ginger, sauteed. She cooks in sesame

oil, I prefer ghee from the science I read. Both taste delicious.

Martha