There are some foods you cannot forgive. No matter how healthy they are, you cannot convince yourself to let it pass through your buds (especially if you're a food-lover). Food needs to be absolutely perfect - something that entices your taste buds and announces its love for you! Then again, there are some ho-hum staples that we can't help but abhor. But, not any more! We bring to you these interesting recipes which will make you fall in love with all the food you have been endlessly running away from! Bitter gourd (Karela) - Keema Bhare Karela Stuff the karela with keema and cut down on the bitterness, with this recipe (given below). For people, whose palates cannot tolerate anything bitter, bitter gourd must be the literal translation of a perfect nightmare! What you might not have known till now, maybe, is that there is a way to cook it which not only takes care of the bitterness but also enhances the taste of mutton/beef keema. Here, take a look at this wonder recipe for Keema Bhare Karela or bitter gourd stuffed with mutton.

Aubergine (Baingan) - Aubergine Raita (Baingan Raita)

If you can't get yourself to eat baingan, try Aubergine raita. If it's any consolation, it tastes nothing like baingan.

Does this bulbous and purple-black vegetable not look like it has something (so) sinister attached to it? Even if you roast it and literally beat the living bejesus out of it to show who's the boss, it still tastes slimy and suspicious. What on earth could make this vegetable taste better? Let us introduce you to the miracle called Aubergine raita!

Bottle Gourd (Lauki) - Lauki Ki Yakhni

This version of Lauki Ki Yakhni gives the dish a silky smooth texture with a dash of spices and curd.

Whoever came up with the idea of eating bottle gourd or ghia, surely did not mean to cook it the way it widely is. If you think, this godforsaken vegetable cannot be interesting, we suggest you eat it like the Kashmiris do. Try this version of Lauki Ki Yakhni, with a dash of spices and curd to give it a silky smooth texture. (Nom, nom and more nom)