Stuffed Karela

regular Karelas or 7-8 Baby Karelas
off a bit of the hard skin, slit lengthwise and deseed.
water, add salt to it and cook the Karelas in it till ALMOST done and NOT fully
cooked. When done, drain the water and keep aside.
the Stuffing:
2 Tbsp Oil
1/4THTsp Hing
½Tsp Cumin/Jeera
½Tsp Mustard/Rye
1/4thTsp Methi Seeds
3 large Onions, chopped
7-8 medium sized Cloves of Garlic
½ inch Cinnamon OR 1/4th Tsp Cinnamon Powder
Jaggery, to taste OR 3/4TH Tsp
1 Tsp Red Chilly Powder
3/4th Tsp Coriander Powder
½ Tsp Haldi/Turmeric Powder
Heat oil in a pan.
Add the Hing, Jeera, Rye and let them pop.
Addt he Methi seeds and stir
Add the Garlic and saute for a bit
Add the Onions and fry till they start turning brown
Add all the other ingredients and cook until the oil seperate
Switch off the flame, let it cool and grind it coarsely (1-2 turns in a mixie is
usually enough)
Stuff the Karelas with this mix. If you have stuffing left over keep it aside.
the Tadka/Tempering:
Oil,2 Tbsp
8-9 Kadipata/curry leaves
4Tbsps, Tamarind juice (extract pulp by soaking Tamarind in hot water, add water
to form a watery juice)
Heat the Oil in a pan
Add the Kadipata and saute for a minute
Add the stuffed Karelas and the leftover stuffing masala, if any.
Cover and cook for 7-8 mins, stirring in between, or till almost done
Add the Tamarind Juice and cook without covering till the juice is absorbed
Switch off the flame and garnish with Coriander
 Tastes best mixed with Hot Steamed Rice with a dollop of Ghee.

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