• Preeti Shridhar

Stuffed Bitter Gourd (karela)

#noonion

#nogarlic

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.


I generally make stuffed bitter gourd using onion as the base. Few years back my sister made these when I was visiting her. Since then I am hooked on to this recipe. The only prerequisite is raw mango. I  freeze grated raw mango to use when not in season for various dishes and sauces.



Ingredients:

Bitter gourd                                350gms

Mustard oil                                  2tbsp

Mustard seeds                             1 tsp

Fennel seeds                               1 tsp

Salt.                                              1 tsp

Jaggery powder                          2 tsp


Stuffing:

Boiled potato.                            1 cup (grated)

Red chilly pd.                             1 tsp

Grated raw mango.                   1 tbsp

Fennel pd                                   2 tsp

Coriander pd.                             1 tsp

Garam masala                             1/4tsp

Salt.                                          To taste

ginger paste                               1 tsp


Method:

  1. Wash and peel bitter gourd.

  2. Slit them open. If they are  too long cut them into 2 or 3 pieces.

  3. Rub salt on them.

  4. Boil water in a pan. Boil bitter gourd in this water till tender.

  5. Drain in a colander.

  6. Immediately toss them in one tsp salt and two tsp jaggery powder.

  7. Let  them cool.

  8. Lightly squeeze them to remove excess water.

  9. Mix all the ingredients under filling.

  10. Taste and adjust seasoning.

  11. Can add more raw mango if needed

  12. Fill this stuffing in bitter gourd.

  13. Heat oil in a  non stick pan.

  14. Crackle mustard seeds and fennel seeds.

  15. Now carefully place the stuffed bitter gourd in the pan in a single layer.

  16. Cook on medium to high till they are brown on all sides.

  17. Turn them carefully  in between so that they brown uniformly on all sides.

  18. Serve hot with rice and curry or an Indian bread of your choice.


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