Karawila Salad (Bitter Gourd and Onion Salad)
The Quirky Foodster Team
Ingredients
- Medium bitter gourds, very thinly sliced (300 g) — 2
- Salt, for salting the bitter gourd (1 teaspoon) — 5 g (0.2 oz)
- Small red onion, thinly sliced (60 g) — 1
- Green chilli, thinly sliced — 1
- Lime juice (1 tablespoon) — 15 ml (1 tbsp)
- Maldive fish flakes, optional (1/2 teaspoon) [omit for vegan] — 1 g
- Coconut oil, optional, for a light tempering (1 teaspoon) — 5 ml (1 tsp)
- Salt and pepper — to taste
Method
- Slice the bitter gourd as thinly as possible and toss with 1 teaspoon salt in a colander. Let it sit for 15 minutes to draw out bitter liquid, then rinse well under cold water and squeeze out excess moisture.
- Bring a small pan of water to a boil and blanch the bitter gourd slices for 60-90 seconds, then drain and cool immediately in cold water. Drain again and pat dry.
- Combine the blanched bitter gourd with the sliced onion and green chilli in a bowl.
- Add the lime juice and Maldive fish flakes (if using), then season with salt and pepper.
- Toss well and serve as a cooling side to rice and curry.
Introduction: Bitter gourd is treated with real affection in Sri Lankan cooking, and this raw-and-blanched salad is designed to soften its sharp bitterness into something bracing rather than harsh.
Cultural Background: Bitter gourd is treated with real affection in Sri Lankan cooking, and this raw-and-blanched salad is designed to soften its sharp bitterness into something bracing rather than harsh. Thin-sliced karawila is salted to draw out excess bitterness, briefly blanched, then tossed with onion, lime and chilli – a dish valued as much for the belief that bitter gourd is good for managing blood sugar as for the way it cuts through the richness of coconut-based curries.
Tips: Slicing paper-thin is essential – thick slices stay unpleasantly bitter and tough even after salting and blanching. Don't skip the salting step; it draws out much of the harsh bitterness before cooking. A very brief blanch is enough – overcooking makes the bitter gourd mushy and grey.
Variations: Add grated coconut for a slightly creamier version closer to a coconut sambol. A small amount of sugar or jaggery can be added to balance the bitterness for a milder result. Omit the Maldive fish flakes to make this fully vegan.
Storage: Refrigerate for up to 1 day; best eaten fresh as it softens further over time.
Reheating: Not applicable – served cold.
Nutrition: Approx. 45 kcal, 1 g protein, 1 g fat, 8 g carbohydrates, 3 g fibre per serving
FAQs:
Q: How do I reduce the bitterness of bitter gourd?
A: Slice it thinly, salt it and let it sit before rinsing, then blanch briefly – this combination removes much of the harshness while keeping some characteristic bitterness.
Q: Can I skip the blanching step?
A: Yes, for a fully raw, crunchier salad, though the bitterness will be more pronounced; salting alone will still help.
Q: What does bitter gourd pair well with?
A: It works particularly well alongside rich coconut curries and fried or grilled fish, as its sharpness cuts through fattier dishes.
- Medium bitter gourds, very thinly sliced (300 g) — 2
- Salt, for salting the bitter gourd (1 teaspoon) — 5 g (0.2 oz)
- Small red onion, thinly sliced (60 g) — 1
- Green chilli, thinly sliced — 1
- Lime juice (1 tablespoon) — 15 ml (1 tbsp)
- Maldive fish flakes, optional (1/2 teaspoon) [omit for vegan] — 1 g
- Coconut oil, optional, for a light tempering (1 teaspoon) — 5 ml (1 tsp)
- Salt and pepper — to taste
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