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| Main ingredients | Bitter gourds, Split Bengal gram, Asafoetida, Cumin seeds, Garllic, Ginger, Green chillies, Onion, Red chilli powder, Coriander powder, Garam masala powder, Fresh coriander leaves, Sugar, Lemon juice |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 40-45 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 5 medium bitter gourds (karela)
- 2 cups soaked split Bengal gram (chana dal)
- ½ teaspoon turmeric powder
- Salt to taste
- ¼ teaspoon asafoetida (hing)
- Oil to cook
- Fresh coriander sprigs for garnish
- Stuffing
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 2 green chillies, finely chopped
- 1 medium onion, finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala powder
- Salt to taste
- 1 tablespoon chopped fresh coriander leaves
- 1 teaspoon sugar
- 1 teaspoon lemon juice
Method
- Put the soaked Bengal gram into a cooker, add 2 cups water, ¼ teaspoon turmeric powder, salt, asafoetida and mix well. Cover and cook under pressure for 1-2 whistles.
- Meanwhile, peel the bitter gourds, trim the ends and make a vertical slit in the centre without cutting it through completely. Remove the seeds and discard them.
- Put the bitter gourds in a bowl of water and wash them thoroughly. Gently squeeze the excess water, place them in a large bowl, add salt, and remaining turmeric powder and rub this mixture well on each bitter gourd. Set aside for 10-15 minutes.
- To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and let them change colour. Add garlic, ginger and green chillies, mix well and saute for 1-2 minutes.
- Add onion, mix and saute till translucent.
- Add turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder, mix well and saute for 1-2 minutes. Add ¼ cup water, mix and cook for 1 minute. Add salt and mix well.
- Open the cooker once the pressure has reduced completely and mix the cooked gram mixture. Transfer the mixture into the pan with stuffing mixture, add coriander leaves and sugar and mix well. Cook for 2-3 minutes. Lightly mash the mixture with the back of a spoon.
- Switch the heat off and add lemon juice and mix well. Transfer onto a plate and allow the mixture to cool.
- Meanwhile, wash the bitter gourds again with sufficient water and drain. Generously stuff each bitter gourd with the prepared stuffing. Tie each stuffed bitter gourd with a thread.
- Heat oil in a non-stick pan. Place the stuffed bitter gourds in it and cook rotating them on high heat till golden brown on all sides. Reduce the heat to medium, sprinkle 2-3 tablespoons water, cover and cook for 3-4 minutes.
- Switch the heat off, transfer the stuffed karela onto a plate and remove the threads.
- Arrange the bitter gourds on serving plate, garnish with fresh coriander sprigs and serve hot.
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