Karawila Sambol

Karawila Sambol

Warm bitter gourd relish
In Ayurvedic medicine karawila has many health properties, and is believed to be beneficial for those with psoriasis and eczema. But it’s also delicious, with an intriguing bitterness that’s tempered here by lime and salt.

• 400g (14oz) bitter gourd (about 3 medium gourds)
• 1/2 tsp ground turmeric
• 1/2 tsp salt, plus a pinch for soaking
• 500ml (17 fl oz/generous 2 cups) oil, for deep-frying
• 1 medium red onion, finely sliced
• 2 green chillies, deseeded and sliced
• 1/4 tsp ground black pepper
• juice of 1/2 lime
  

1. Wash the bitter gourd, top and tail it and cut it into thin round slices. Remove the fibres and seeds from the centre.
2. Fill a medium saucepan with cold water and add a large pinch of salt. Tip the gourd slices into the salt water, swirl them around, then take out a handful of slices at a time, squeezing out the water and putting them in a large flat dish as you go. This helps to reduce the bitterness of the vegetable.
3. Sprinkle the gourd with the turmeric and 1/2 teaspoon of salt.
4. Bring the oil to boiling point in a deep saucepan, then reduce the heat to medium. Deep-fry the gourd slices in small batches for 3–4 minutes until they turn golden brown, turning them as they cook. Remove from the pan with a slotted spoon and put them in a medium bowl.
5. When they have cooled down slightly, add the raw onions, green chillies and pepper, and give it a good mix with your hands. Squeeze in the lime juice, stir and taste for salt. It is ready to serve.