KARELA BHAJEE

3 to 4 young and tender

karelas

1 large onion 3 tablespoons of canola oil

Half to 1 teaspoon salt A scant half teaspoon

tamarind paste Generous pinch of sugar Pinch of ground cayenne

pepper, optional

Wash the karelas well under running water, using a soft brush. Dry them and slit them in half along the length. With a spoon, scoop out the fibrous center with the seeds and discard. Lay the karela halves on the cut side and slice thinly into half-round slices. Peel the onion, cut in half lengthwise and slice thinly.

Heat the oil in a large skillet and saute the onion slices over medium to medium-high heat, stirring frequently, until they are golden brown and somewhat crisp. Tilt the skillet to move the oil and fish out the browned onion with a slotted spoon; set aside.

In the hot oil, stir in the karela slices and the salt and saute, stirring frequently, until they are cooked through and start to crisp up. Midway you may have to add a small amount of water that should be absorbed.

Meanwhile, mix the tamarind paste and sugar, using a teaspoon or two of water. Add the mixture to the karela along with the reserved browned onion and the cayenne, if using. Cook and stir over medium heat, stirring, so that everything comes together. Add a spoon of water if needed. The karela slices should be cooked through, but feel a bit crisp to the bite.

Serve with cooked basmati rice and lemon slices as a first course at lunch.

PHOTO BY GHOLAM RAHMAN Karela (bitter melon) is a popular vegetable in the Indian subcontinent and is believed to have health benefits. For the bhajee, cut the karelas lengthwise, scrape seeds out if hard, and thinly slice to fry with sauteed onion.