My Mother always kept a touch of the bitterness on purpose, because she liked it that way. That meant that on days when she had cooked karela, I would refuse to eat. Since I’ve gotten married and now have complete reign over my kitchen and cooking, cooking karela hasn’t high on my priority list (see above). But recently, my husband mentioned not having had bitter gourd in a long time and so I decided, just for experiments sake, I’d cook Karela Gosht, bitter gourd and meat. The results? Well, it was so good that I can absolutely see myself cooking bitter gourd more often! I managed to drain out most of the bitterness and whatever was left was complimented so well by the juicy meat and masala! Having said that, I probably wouldn’t ever cook bitter gourd on its own. Just a personal preference! The meat really makes this recipe shine for me and I guess it’s just down to personal preference!
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