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Bitter Gourd (Karela) Leaf Fried Rice

Servings: 1
Preparation time: 5 minutes.
Frying time: 12 minutes.
Total time: 17 minutes.

Using only the fresh bitter gourd’s leaves in the fried rice gives the magic effect of the recipe. There is nothing like fresh, especially if it grows in your balcony pot! Yes; growing vegetables and caring to indoor plants is incredible and rewarding hobby of my husband. Planting and growing this bitter gourd creeper in which I plucked this leaf and prepared the recipe that is grown in the balcony of Tokyo, Japan.

When I prepared this recipe; it was the most pleasurable and satisfying moment for him, that I used not only vegetables, but leaves too.

Ingredients:

Cooked rice: 1 cup
Bitter Gourd (Karela) Leaf: 15-20 no.
Carrot: ½ no (Medium size).
Onion: ¼ no. (Medium size)
Peanut: 1 tablespoon
Cumin: ¼ teaspoon
Fennel seed: ¼ teaspoon
Curry leaf: 5-6 no.
Turmeric powder: ½ teaspoon
Chana dal (Bengal gram lentil): ½ teaspoon
Urad dal (black gram lentil): ½ teaspoon
Asafoetida: 1 pinch
Lemon: ¼ no.
Red chilli: 1 no.
Cooking oil/olive oil: 1 tablespoon
Salt: ½ teaspoon

Preparation:

Chop the onion and bitter gourd leaf, grate carrot, keep aside.

Method:

Heat oil in a fry pan, add peanuts, stir fry for couple of minutes on lower flame till golden in colour; remove peanuts from oil, add dal and red chilli, cumin and fennel seeds, sputters for few seconds, add curry leaves and onion, fry on high flame till onion gets translucent.
Add carrot, chopped bitter gourd leaves, turmeric powder and salt; stir fry for couple of minutes, add cooked rice, stir well and cook on lower flame for 2-3 minutes with lid on.
Put off the flame and add lemon juice and fried peanuts and transfer in to serving bowl.
Serve “Bitter Gourd (Karela) Leaf Rice” as breakfast or meal along with salted lassi, it makes complete meal.