Baked kalounji makes an interesting side dish or even an appetizer if you dare. Course: Meats Cuisine: East Indian Ingredients Instructions Click the link to download the PDF version of this recipe. Click here for step by step recipe with pictures.Recipe © Simply Trini Cooking. All rights reserved
Usually I eat caraili by itself because of its bitter taste but when you have it in a dish like beef with caraili it takes on a different persona. Yes, beef with caraili is a little bitter but once you get over the bitterness, it is really great. Too besides, I’ll show you a method to get rid of most of the bitterness from the caraili so you can really enjoy the dish.
Kalounji is one of the rare East Indian dishes I have stumbled on over the years. Everyone is accustomed to the roti and choka etc., but this one you don’t see often. Kalounji is made using Caraili or Karela (Momordica Charantia), better known as bitter melon or bitter gourd.