- Preeti Shridhar
Sattu stuffed Karele
Bitter gourd or Karela is not everyone's favourite. But everyone in my family just loves them. I remember whenever I made fried and crispy bitter gourd my son ( who was very small then) would always complain why I had made such less quantity.
To be very honest I started using Sattu just a month back. I had heard so much about it that I had to try it. And I must say I am loving my tryst with Sattu.
Since Sattu is used as a filling in litti and also to make parathas, I decided to try out karelas stuffed with Sattu. Oh! These turned out delicious.
Do give it a try.
Karela 1/2 kg
Mustard oil 2 tbsp
Red chili powder 1/2 tsp
Salt 1/4 tsp
Mustard seeds 1/2 tsp
Fennel seeds 1/2 tsp
Sesame seeds 1 tbsp
Sattu 1/2 cup
Onion 1 medium finely chopped
Ginger 2 tsp grated
Raw mango 2 tbsp grated
Chili powder 1 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tsp
Fennel powder 1 tsp
Salt to taste
Wash and peel bitter gourd.
Slit them open. If they are too long cut them into 2 or 3 pieces.
Rub salt on them.
Boil water in a pan. Boil bitter gourd in this water till tender.
Drain in a colander.
Immediately toss them in one tsp salt and two tsp jaggery powder.
Let them cool.
Lightly squeeze them to remove excess water.
Mix all the ingredients under filling.
Taste and adjust seasoning.
Can add more raw mango if needed
Fill this stuffing in bitter gourd.
Heat oil in a non stick pan.
Crackle mustard seeds ,fennel seeds and sesame seeds.
Add red chili powder and salt.
Now carefully place the stuffed bitter gourd in the pan in a single layer.
Cook on medium to high till they are brown on all sides.
Turn them carefully in between so that they brown uniformly on all sides.
Serve hot with rice and curry or an Indian bread of your choice.