How to make Stuffed Karela -
Bitter gourd stuffed with fresh indian spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bitter Gourd, Onions (प्याज़ )
Cuisine : Uttar Pradesh
Course : Main Course Vegetarian
For more recipes related to Stuffed Karela checkout Shukto, Bharwan Karela, Karele Ka Salan, Karela Aur Aam Papad Ki Subzi . You can also find more Main Course Vegetarian recipes like Singapore Sweet Garlic Vegetables Lauki Kofta Paneer Capsicum Cabbage Chana Dal
Stuffed Karela Recipe Card
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.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Stuffed Karela Recipe
Bitter Gourd 600 grams
Onions chopped 3/4 cup
Ginger-garlic paste 1 tablespoon
Turmeric powder 1 teaspoon
Coriander powder 2 tablespoons
Dry mango powder (amchur) 2 teaspoon
Salt to taste
Onion sliced 1 cup
Oil 2 tablespoons
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Nutrition Info
Calories : 613 Kcal
Carbohydrates : 15.6 gm
Protein : 59.4 gm
Fat : 34.8 gm
Other : 42.1gm
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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.
