If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. This yummy stuffed karelas are best had with steamed rice and drizzled with some ghee. You may also enjoy as a side dish with chapatti. If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try by following an easy step by step pictorial recipe to prepare it and enjoy for lunch / dinner.
- 4-5 small Bitter Gourds
- salt to taste
- 3 tbsp. oil
- 1 onion, chopped
- 1" ginger, chopped
- 1 tsp. garlic, chopped
- 2 green chilies, chopped
- 1 tsp. roasted coriander powder
- 1 tsp. roasted cumin powder
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- 2 tbsp. roasted peanuts, coarsely ground
Scrape the karelas and scoop out the pulp and seeds. Apply salt to them and to the scraped mix and leave them aside for 10-15 minutes. Wash them well under running water and wipe dry with a kitchen towel.
Heat 1 tbsp. oil in a pan and sauté the onion, garlic, ginger and green chilies till light brown.
Add all the dry spices (except salt) and give it a mix. Then add the scraped karela and the pulp. Sauté on a medium flame for 4-5 minutes.
Now add the coarsely ground peanuts and salt to taste. Give it a toss and switch off the flame. Cover and keep aside to cool down.
Fill each of the karela pieces with the stuffing and tie with a string. Heat remaining oil and fry the stuffed karelas on a low flame.
Add all the dry spices (except salt) and give it a mix. Then add the scraped karela and the pulp. Sauté on a medium flame for 4-5 minutes.
Now add the coarsely ground peanuts and salt to taste. Give it a toss and switch off the flame. Cover and keep aside to cool down.
Fill each of the karela pieces with the stuffing and tie with a string. Heat remaining oil and fry the stuffed karelas on a low flame.
Then cover and cook till they turn soft. Keep flipping them over at intervals. When done, serve with rice, drizzled with some ghee or enjoy as a side dish with chapatti.
Scrape the karelas and scoop out the pulp and seeds.
Apply salt to them & leave them aside for 10-15 minutes.
Heat 1 tbsp. oil & sauté onion, garlic, ginger & green chilies till light brown.
Add all the dry spices (except salt) and give it a mix.
Add the scraped karela & the pulp. Sauté on a med. flame for 4-5 min.
Add coarsely ground peanuts & salt to taste. Give it a toss & keep aside
to cool down.
Fill each of the karela pieces with the stuffing and tie with a string.
Heat remaining oil & fry the stuffed karelas on a low flame. Cover & cook till done.
Keep flipping them over at intervals.
Serve with rice, drizzled with some ghee or enjoy as a side dish with chapatti.
