Karela Bitter Melon Taj

The mountain melon (karela) from Thailand is a distinctive green vegetable with a rough skin and pleasantly bitter flavor, prized in Asian cuisines for its distinctive character and nutritional value. The firm flesh remains pliable after short cooking, making karela perfect for stir-fries, curries, soups, and stuffed dishes. To soften its natural bitterness, slice it, season with salt, and let it sit for 10–15 minutes, then rinse; alternatively, briefly blanch it. It pairs beautifully with onion, garlic, tomato, ginger, turmeric, and cumin, as well as with egg, tofu, or ground meat. In Thai and Indian cuisines, it is often used in pickles and chutneys, where its bitterness adds a contrasting balance to the dishes.

Karelas are low in calories and high in fiber and vitamin C. It also contains valuable phytonutrients, making it an interesting addition to a balanced diet. Storage: Refrigerate, in a paper bag or loosely wrapped in a kitchen towel, ideally used within 3-4 days (ripe fruit may yellow slightly – this is natural). Tip: When cutting, remove the seeds and the soft, white core for a more subtle flavor; for stuffing, retain some of the seeds for juiciness. Karela from Thailand is distinguished by its slender shape and softer skin – ideal for quick, flavorful weeknight meals and culinary experiments.

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