The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions.
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.
Scrape the bitter gourd/karelas. Keep the scrapings. Slit the karelas. Remove the seeds and discard them. Apply salt and leave it for 1/2 hour. Wash them thoroughly.
Add salt to the scrapings and leave it for 1/2 hour. Wash in running water to remove excess salt and bitter taste. Heat oil in a pan. Add chopped onions and cook for 2-3 minutes. Add ginger garlic paste and half of the scrapings. Cook for 4 minutes.
Add half the turmeric powder, half the coriander powder and half the dry mango powder/amchur. Cook for another 10 minutes. Stuff the karelas with this stuffing and deep fry in medium hot oil until dark brown. Heat oil, add sliced onions and cook till light golden brown.
Add rest of the scrapings and cook for 7-8 minutes. Add remaining turmeric powder, coriander powder, salt and dry mango powder/amchur. Mix well and add stuffed karelas. Cook covered for 2-3 minutes. Serve hot.
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