Karawila - The Wonder cure for Diabetes
Karawila (Karela), The Wonder Cure for Diabetes
Karawila (Karela) has been used as a medicine for many millennia especially in South Asia and South East Asia. Biological name for Karawila (Karela) is Momordica Charantia. Known as bitter gourd or bitter melon in English and as Karela in Hindi, Karawila is used to cure many illnesses in Ayurvedic system of medicine. The main use of Karawila (Karela) is lowering of blood sugar levels in diabetic patients. Some other ailments cured with Karawila or Karela are dysmenorrhea, eczema, gout, jaundice, pneumonia, leprosy, piles, kidney stones, psoriasis and rheumatism. Its abortifacient, contraceptive, anthelmintic , anti-malarial, anti bacterial and antiviral properties have been known from ancient times and have been the focus of research in recent times. Modern scientific investigations have proved the beneficial medicinal uses beyond any doubt. Grant of a U.S. patent for the use of Karela as a treatment for diabetes to a Company based in New Jersey started an interesting debate on Bio Piracy too.
(Read more on that http://www.progress.org/patent03.htm)
Day to Day use of Karawila by local population (Srilanka)
In Srilanka Karawila has been a favorite vegetable despite its bitterness. Karawila was the most favorite dish of Sri Wickrama Rajasinhe, the last King of Srilanka, according to a mention by Robert Knox in his book “An Historical Relation of Ceylon”. Even today Karawila is a vegetable that takes a prominent place in Srilankan menus.
Juice of Karawila leaves is massaged into the scalp to prevent hair loss and for the growth of hair.
Nursing mothers eat lot of Karawila in their daily meals to increase the flow of milk.
Diabetic patients drink the juice of unripe Karawila fruits to lower the blood sugar levels.
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Srilankan Karawila (Karela) Recipes:
Karawila (Karela) Curry
fruits of karawila
1 tsp Cummin
1 tsp Chillie powder
1/2 tsp Mustard seeds
Salt to taste
Half cup coconut milk (use milk if Coconut milk is not available)
Juice of half a lime or lemon
Cut the Karawila into thin slices. Immerse them in salt and turmeric for a
few minutes. Drain the water and squeeze the remaining water and keep the Karavila
Sautee Onion, mustard seeds till they start splattering. Add the cummin, turmeric and chillie powder, stirring it for a few seconds. Quickly add the Karawila and stir it a bit. Add the tomato, salt, about 1/4 cup water and the coconut milk.
Stir occasionally till it gets cooked completely.
Add lime/lemon juice. Check for taste. The lime/lemon minimizes the bitterness of Karela.
200g Karawila (Bitter gourd/ bitter melon)
1 red onion
1 green chillie (optional)
1/2 tsp sugar
Cut the Karawila into 1/8" thick slices and deep fry till golden brown.
Slice the onion and the tomato and add to a bowl. Next chop the green chillie in to very small pieces add to the bowl. Squeeze the lime juice and add salt and pepper to taste. Mix and serve immediately.
This goes well with rice and curry.
For more information on Karawila (Karavila, Karela, bitter gourd, bitter melon , Momordica Charantia) Follow the links: