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Stuffed Karela
Main Ingredients | Mini bitter gourds (karela), Salt |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 8 mini bitter gourds (karela)
- Salt to taste
- 3 tablespoons oil
- 1 medium onion, finely chopped
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 cup scraped fresh coconut
- 1/4 cup peanuts, roasted and crushed
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon dried mango powder
- 1/2 tablespoon chopped Fresh coriander leaves
Method
- 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.
- 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.
- 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.
- Stuff this mixture into the bitter gourds.
- 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.
- Arrange them on a serving platter, garnish with coriander leaves and serve hot.
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