How to make STUFFED KARELA - skk -

Bitter gourd stuffed with fresh Indian spices. A delicacy that will make even kids fall in love with karela.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mini bitter gourds (karela), Salt (नमक)

Cuisine : Indian

Course : Main Course Vegetarian


You can also find more Main Course Vegetarian recipes like Sindhi Pyazwali Bhindi Bharwan Tinda Lahori Style Aloo Sev Tamatar

STUFFED KARELA - skk

STUFFED KARELA - skk Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for STUFFED KARELA - skk Recipe

  • Mini bitter gourds (karela) 8

  • Salt to taste

  • Oil 3 tablespoons

  • Medium onion finely chopped 1

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Fresh coconut scraped 1/2 cup

  • Peanuts roasted and crushed 1/4 cup

  • Fennel seeds 1/4 teaspoon

  • Dried mango powder 1/4 teaspoon

  • Fresh coriander leaves chopped 1/2 tablespoon

Method

Step 1

Slit the bitter gourds on one side without cutting through and scoop out all the seeds and keep them on a plate. Sprinkle salt over them and mix well.

Step 2

Heat 1 tablespoon oil in a non-stick pan, add onion and saute till translucent. Add turmeric powder, red chilli powder and coriander powder, mix well and saute for 1 minute.

Step 3

Add coconut, peanuts, fennel seeds, dried mango powder, salt and coriander leaves, mix well and saute for 2-3 minutes. Set aside to cool down to room temperature.

Step 4

Stuff this mixture into the bitter gourds.

Step 5

Heat 2 tablespoons oil in a non-stick pan, place the stuffed bitter gourds in it and shallow-fry for 2-3 minutes. Cover and cook till the gourds are well done.

Step 6

Arrange them on a serving platter, garnish with coriander leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.