Achaari Karela (Tangy Spicy Bitter melon)

As I typed out the English translation for Achaari Karela, it struck me that this dish packs in almost every major flavor you can find in food, spicy, tangy, and bitter. Flavors of life, perhaps. Or even reflections of our thoughts.

Before this turns overly philosophical, the past few weeks have truly been a rollercoaster of emotions. There was the incredible high of India lifting the World Cup after 28 long years — the euphoria, disbelief, and sheer exhaustion of staying up through nine nail-biting hours of match after match. I think I experienced what I can only describe as “cricket jet lag,” for lack of a better term. Still, it was absolutely worth it. I may be a little late celebrating that victory here at RKK, but the excitement definitely lingers.

After that high came a lull (travel fatigue, long hours, and lingering jet lag) which probably explains my silence and the slightly philosophical tone creeping into this post.

On the brighter side, it has been wonderful to see Girish back in the kitchen after several months. Perhaps it was the thrill of watching India play live at Wankhede that lifted his spirits and nudged him back toward cooking. Either way, it was a welcome change for all of us.

Girish made this dish after tasting it at Kiran’s in Houston. For a recipe derived partly from hearsay (from Kiran herself) and partly from observation, the result was remarkably good.

Ingredients

• Fennel seeds – 3 tsp
• Cumin seeds – 1 tsp
• Ginger – 2-inch piece, cut into thin strips
• Aamchur (dried mango powder) – 2 tsp
• Red chili powder – 1–2 tsp, depending on spice preference
• Salt – to taste
• Bitter melon – cut into 1/2-inch pieces (seeds removed if preferred)
• Milk – 1 cup, diluted with 1/2 cup water
• Punjabi-style mango pickle (aachar panchrangi) – 2 tbsp

Method

1. Cut the bitter melon into 1/2-inch pieces. You may remove the seeds if you prefer a milder bitterness. I retained some, as they add to the overall depth of flavor.

2. Soak the bitter melon pieces in the diluted milk for at least 2 hours. This step helps soften the melon and reduces its overpowering bitterness.

3. After soaking, drain the milk completely and set the pieces aside.

4. Heat about 1 tablespoon of oil in a heavy-bottomed vessel or kadhai. Once hot, add the fennel seeds and sauté for about a minute. Add the cumin seeds and continue cooking.

5. When the spices become aromatic, add the ginger strips and sauté for another minute.

6. Add the bitter melon pieces and mix well. Cover and cook on medium-low heat for about 10 minutes, until the melon is partially cooked. This step may take a bit longer depending on the thickness of the pieces, so keep an eye on it.

7. Add some of the oil from the mango pickle, along with the aamchur powder, red chili powder, and salt. Mix well and cook, covered, for another 3–5 minutes.

8. Add the mango pickle pieces, mix gently, and cook for another 3 minutes. By this stage, the bitter melon should be fully cooked and well coated with the achar masala.

9. Serve hot with rotis, or with rice and dal.

Bold, balanced, and unapologetically flavorful, this Achaari Karela is a reminder that even bitterness has its place when paired thoughtfully with spice and tang.