Very bitter-very garlicky-gourd
I have come to love this south Asian bitter staple, consumed especially during the scorching summer months (April-May), even though this staple enjoys popularity all through the year. Bitter gourd (also called Karela ). Photo source: Deccan Herald Usually served as part of mix vegetables or stir fried as a very first course. It is indeed a great palate cleanser. And because it is used a palate cleanser and as an aperitif (food aperitif), the one thing it does not get cooked with is anything pungent. Like garlic. However, I have been perfecting a warm bitter salad with garlicky goodness that works very well as a first course. Photo source: Food Network Especially, accompanied with warm pita bread, tahini sauce and some fruity whites (or even sparkling). This is NOT the way any traditional south Asian recipe will use the hardy bitter gourd. But give this one a try. And tell me if you don't love it :) But this comes with a warning. Only those who love bitter and garlic should try
