Bitter gourd and okra stir fry.
Bitter gourd also known as bitter melon or caraille, plays a crucial part in the Caribbean diet. This edible vine fruit maybe bitter has it suggests but more often than not, doubles up and acts a blood cleansing beverage for the vast majority of island people. My grandmother would force me to drink a cup of boiled caraille as a youngster. At the time I hated it, but as I transitioned into womanhood I soon become fond of it’s anti diabetic and cleansing properties, to the point where I begun to experiment with making a few main meals thus creating this stir fry dish.
If you’re not a fan of bitter food, then you may need to sit this one out, as bitter melon is grown in many tropical places such; Asia, Africa and the Caribbean, don’t be surprised if the aforementioned countries are equally as passionate about gourd as much as I am.
Similar to cucumber it is watery and crunchy in texture though preferred cooked as opposed to eaten raw, when paired with okra this helps to balance the bitter taste and lend a great source of folate, fiber and vitamin C.
I do recommend slicing and soaking the caraille for a few hours in saline water to help release the bitterness.
A quick, easy and healthy recipe reminiscent of the Caribbean.
Courtesy and Recipe from Charlene @ http://thatgirlcookshealthy.com/
Bitter Gourd and okra stir fry
- 2 bitter gourd sliced, seeds and pith removed + soaked in saline water a handful of okra
- 1 small onion
- 2 scallions
- 1 tsp of thyme
- 1 tsp of parsley
- 1 tsp of coriander
- 4 garlic cloves minced
- 1/2 tsp of black pepper
- 1/4 tsp of himalayan pink salt
- some coconut oil for stir frying
- Use a wok style pan on medium heat with a splash of coconut oil to sautee the onion and scallion for 1-2 minutes, until golden brown.
- Once golden, toss in t okra and bitter gourd into the wok, flip and rotate the pan so the veggies are coated with the onions and oil.
- Proceed to season the vegetables with the thyme, parsley, coriander, black pepper and salt.
- Reduce the heat to medium-low until the bitter gourd and okra are completely soft.
- Serve with brown rice or traditional roti bread