tag:blogger.com,1999:blog-22031270.post2042535328969873180..comments2023-11-03T19:05:08.512+11:00Comments on Harry Clarke: Bitter melonUnknownnoreply@blogger.comBlogger5125tag:blogger.com,1999:blog-22031270.post-9033507338818363942008-03-26T19:38:00.000+11:002008-03-26T19:38:00.000+11:00Yup Slim, Karela it is in Hindi.Next time you may...Yup Slim, Karela it is in Hindi.Next time you may want to try to first blanch the slices in boiling salt water dry them, ideally in the sun, oven will do and bottle them.You can then fry a handfull when you want. The bitter melons in Australia have seeds in them so I would assume yes they would, they seem to grow a bit like Chokos and end up growing everywhere from memory.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-22031270.post-85394109308213696042008-03-26T12:27:00.000+11:002008-03-26T12:27:00.000+11:00Found this, Harry.http://www.greenharvest.com.au/s...Found this, Harry.<BR/><BR/>http://www.greenharvest.com.au/seeds/vegetables_m.html<BR/><BR/>And a link to my old mate Kurma<BR/><BR/>http://www.iskcon.net.au/kurma/2007/03/31Slimhttps://www.blogger.com/profile/02615664013110623397noreply@blogger.comtag:blogger.com,1999:blog-22031270.post-61996346906831200292008-03-26T12:14:00.000+11:002008-03-26T12:14:00.000+11:00I first tasted bitter melon as karela in West Beng...I first tasted bitter melon as <EM>karela</EM> in West Bengal, presented as fried crisps on the edge of your banana leaf plate to be eaten before the meal to aid digestion.<BR/><BR/>I've recreated these at home on many occasions and they are certainly the yummiest way of eating them.<BR/><BR/>I place thin slices (sharp knife so the seeds stay in) separately in a large mixing bowl and sprinkle lightly with salt. Leave for 10-20 minutes. You can them wash them, or not. I then sprinkle over them a smidgen of chickpea or besan flour and some tumeric. Toss them about so the slices are more or less coated/dusted (they'll be a bit soggy).<BR/><BR/>Deep fry (turning slices as you go) until golden brown and starting to crisp up. Remove, drain and allow to cool.<BR/><BR/>My then 8 year old son loved them (and still does).<BR/><BR/>Don't know where, but I imagine you could track down the seeds. Or you could just keep some seeds from an actual bitter melon (assuming the local product are not sterile hybrids or GM!)Slimhttps://www.blogger.com/profile/02615664013110623397noreply@blogger.comtag:blogger.com,1999:blog-22031270.post-23180572301429544062008-03-26T11:29:00.000+11:002008-03-26T11:29:00.000+11:00Send me the recipes please. Will these plants grow...Send me the recipes please. <BR/><BR/>Will these plants grow in cooler climates? Can you buy seeds/plants here?hchttps://www.blogger.com/profile/13799594181016858701noreply@blogger.comtag:blogger.com,1999:blog-22031270.post-75147118002859522702008-03-26T10:48:00.000+11:002008-03-26T10:48:00.000+11:00Yes Harry, I saw the report as well.On the sub-con...Yes Harry, I saw the report as well.On the sub-continent, the bitter melon or gourd is eaten ina lls orts of (mostly vegetarian ways.Crisps, stews, stir fried etc. Thew orstw ast he juice that you were forced to drink if you got "jaundiced". Similarly, older folks would ritually drink the juice (with some ginger juice and salt added)tow ard off diabetes and high cholesterol.There is of course the other very bitter vegetable - the Neem, that has all sorts of fantastic charechtaristics. It has now been "patented" by a pharmaceuticals firm and is set to produce all manner of pharma products. Happy to send through a recipe if you want one!Anonymousnoreply@blogger.com