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 this. It ain't for the faint hearted :) 

Very bitter-very garlicky-gourd

First course. Serves four. Accompanied with Tahini and pita bread. Paired with fruity white wine. 

Ingredients

8 small sized bitter gourd. Chopped up

16 large cloves of garlic. Chopped up

6 tbsf olive oil. 

A big lemon.

Kosher or sea salt. You can use regular salt too. 

Process 

Step 1: Cook the bitter gourd. You can achieve this in two ways

            a.  Heat 4 tbsf of olive oil in a cookware and brown the bitter gourd; then lower the heat and cover till the gourd is well cooked. Add salt before covering. 

            b. Preheat your oven to 350F/178C for 10 min. Line a baking tray with the gourd. Pour 6 tbsf olive and season with salt. Bake for 45 min. 

Step 2: Make the garlicky dressing. Heat the remaining oil in a pan. On low heat. And then cook the garlic, seeing that these don't brown at all. You want all the garlicky goodness intact. 

Step 3: Pour the garlicky oil and garlic bits on the cooked gourd. Toss. Sprinkle with lemon. Check seasoning. Let it sit for 10 min before serving. 

Your very bitter-very garlicky-gourd :)