How to make Karele Ka Salan -
Stuffed bitter gourd cooked in fresh masala and spices.
This recipe has featured on the show Khanakhazana.
Karele Ka Salan Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Ingredients for Karele Ka Salan Recipe
Bitter gourd 350 grams
Onions to taste
Oil 4 tablespoons
Onion chopped 2 small
Ginger chopped 1 inch piece
Garlic chopped 6 cloves
Whole dry red chilli broken 3
Coriander seeds 3/4 teaspoon
Sesame seeds (til) 1 1/2 tablespoons
Peanuts 2 tablespoons
Tamarind pulp 2 tablespoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Scrape skin off the bitter gourds slightly. Slit lengthwise and remove inner seeds and pulp. Apply salt and set aside for half an hour. Wash under running water, drain well and set aside.
For the stuffing heat two tablespoons oil in a pan. Add onions, ginger and garlic and sauté. Add broken red chillies, coriander seeds, cumin seeds, sesame seeds and peanuts and continue to sauté till fragrant. Cool and grind adding a little water as requi
Heat the remaining oil in a pan, add the bitter gourds and sauté till well browned all around.Add the ground paste and half a cup of water and cook. Add salt, tamarind pulp and turmeric powder and stir.
Add garam masala powder. Mix and add another half a cup of water and coriander leaves.Cover and cook on medium heat for fifteen to twenty minutes.