Stuffed Karela
- 11 years ago
Recipe to prepare "Stuffed Karela":
Ingredeints:
3 bitter gourds/karela
For Stuffing:
1-1/2 tbsp refined oil
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1/4 tsp onion seeds/kalaunji
1 bulblet onion, sliced
salt to taste
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
3-4 garlic cloves, finely chopped
1/4 tsp dry mango powder/amchur
For Stuffed Karela:
2 tbsp refined oil
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
1/2 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp onion seeds/kalaunji
Method:
Take bitter gourds; slit in the centre, spread the slit portion, and remove the seeds and flesh from it.
For Stuffing:
Heat oil in a pan.
Add fenugreek seeds, and saute until color changes.
Add cumin seeds and fennel seeds; mix them.
Add coriander seeds, and saute.
Add onion seeds; mix and saute until color changes.
Add onion, and saute lightly.
Add the separate-out bitter gourd seeds and flesh, and stir for around 1 minute to let cook.##
Add salt, turmeric powder, coriander powder, red chilli powder and garlic; mix well on low flame for a while to let it cook.
Put off the flame, and add dry mango powder. Mix well.
Let it cool to room temperature, and grind it in a mixer/grinder. Stuffing is ready.
For Stuffed Karela:
Take the bitter gourds; fill them with the stuffing, and seal properly by pressing them gently. Tie a thread around the bitter gourds so that the stuffing does not come out while cooking them.
Heat oil in a pan.
Add fenugreek seeds, and saute until color changes.
Add fennel seeds, coriander seeds, cumin seeds and onion seeds; saute lightly.
Add stuffed bitter gourds on low flame; stir and coat them properly with the cooked whole spices. Toss lightly.
Cover the pan, and let them cook for around 10 minutes on low flame. Keep flipping/stirring in between to cook evenly.
Uncover the pan, and add the remaining stuffing and little salt; stir carefully.
Cover the pan again, and let them cook for around 1/2 minute more.
Put off the flame, and Stuffed Karela is ready to serve.
Ingredeints:
3 bitter gourds/karela
For Stuffing:
1-1/2 tbsp refined oil
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1/4 tsp onion seeds/kalaunji
1 bulblet onion, sliced
salt to taste
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
3-4 garlic cloves, finely chopped
1/4 tsp dry mango powder/amchur
For Stuffed Karela:
2 tbsp refined oil
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
1/2 tsp coriander seeds
1/4 tsp cumin seeds
1/4 tsp onion seeds/kalaunji
Method:
Take bitter gourds; slit in the centre, spread the slit portion, and remove the seeds and flesh from it.
For Stuffing:
Heat oil in a pan.
Add fenugreek seeds, and saute until color changes.
Add cumin seeds and fennel seeds; mix them.
Add coriander seeds, and saute.
Add onion seeds; mix and saute until color changes.
Add onion, and saute lightly.
Add the separate-out bitter gourd seeds and flesh, and stir for around 1 minute to let cook.##
Add salt, turmeric powder, coriander powder, red chilli powder and garlic; mix well on low flame for a while to let it cook.
Put off the flame, and add dry mango powder. Mix well.
Let it cool to room temperature, and grind it in a mixer/grinder. Stuffing is ready.
For Stuffed Karela:
Take the bitter gourds; fill them with the stuffing, and seal properly by pressing them gently. Tie a thread around the bitter gourds so that the stuffing does not come out while cooking them.
Heat oil in a pan.
Add fenugreek seeds, and saute until color changes.
Add fennel seeds, coriander seeds, cumin seeds and onion seeds; saute lightly.
Add stuffed bitter gourds on low flame; stir and coat them properly with the cooked whole spices. Toss lightly.
Cover the pan, and let them cook for around 10 minutes on low flame. Keep flipping/stirring in between to cook evenly.
Uncover the pan, and add the remaining stuffing and little salt; stir carefully.
Cover the pan again, and let them cook for around 1/2 minute more.
Put off the flame, and Stuffed Karela is ready to serve.