This is a bitter melon dish often eaten with dhal and white rice. I was surprised that a Google search did not return any good results for this melon but I did find out it has medicinal properties.
- 2 lbs carailla, seeded, cored, and very thinly sliced.
- 2 tsp salt
- 4 to 6 tbsp vegetable oil
- 2 cloves garlic, crushed
- ½ onion, chopped
Place carailla slices in a shallow dish and sprinkle with salt. Let stand 1 hour to extract bitter juices. Squeeze more juice out of carailla using paper towels.
Heat oil in shallow saucepan over high heat. Add garlic and onion, and sauté for one minute. Add carailla, reduce heat to medium high, and cook until brown and crisp. Serve hot.