Karela or Bitter Gourd is a vegetable very few people would profess a love for. It has numerous health benefits but the bitter taste that it is so famous for keeps it from being a well liked vegetable. You either love it, or hate it. This recipe made me, and may other Karela haters, fall in love with it.
Ingredients:
5-6regular Karelas or 7-8 Baby Karelas
Method:
Scrapeoff a bit of the hard skin, slit lengthwise and deseed.
Boilwater, 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.
cooked. When done, drain the water and keep aside.
For the Stuffing:
2 Tbsp Oil
1/4th Tsp Hing
½Tsp Cumin/Jeera
½Tsp Mustard/Rye
1/4th Tsp 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
Method:
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 seperates
Switch off the flame, let it cool and grind it coarsely (1-2 turns in a mixie is
usually enough)
usually enough)
Stuff the Karelas with this mix. If you have stuffing left over keep it aside.
For
the Tadka/Tempering:
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)
Method
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, to this.
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 eaten with Steamed Rice and a dollop of Ghee.
Stuffed Karela
Author: Sirimiri
Recipe type: Main course
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: serves 3
Karela or Bitter Gourd is a vegetable very few people would profess a love for. It has numerous health benefits but the bitter taste that it is so famous for keeps it from being a well liked vegetable. You either love it, or hate it. This recipe made me, and may other Karela haters, fall in love with it.
Ingredients
- 5-6regular Karelas or 7-8 Baby Karelas
Instructions
- Scrapeoff a bit of the hard skin, slit lengthwise and deseed.
- Boilwater, 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.
- For the Stuffing:
- Tbsp Oil
- /4th Tsp Hing
- ½Tsp Cumin/Jeera
- ½Tsp Mustard/Rye
- /4th Tsp Methi Seeds
- large Onions, chopped
- -8 medium sized Cloves of Garlic
- ½ inch Cinnamon OR ¼th Tsp Cinnamon Powder
- Jaggery, to taste OR ¾TH Tsp
- Tsp Red Chilly Powder
- /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.
- For
- the Tadka/Tempering:
- Oil,2 Tbsp
- -9 Kadipata/curry leaves
- Tbsps 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, to this.
- 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 eaten with Steamed Rice and a dollop of Ghee.
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