Stuffed bittergourd is one of my favourite preparation of this vegetable. I found this recipe here and decided to try it out. I normally use coconut and groundnut based stuffing. I will make a separate entry for that recipe next time I make it.
Ingredients:
1/4 kg karela or bittergourd (5-6 small ones)
For stuffing:
1 medium sized onion
1/2 cup dry coconut
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric powder
2-3 tamarind pieces, soaked in water
jaggery as per taste
1/2 tsp chilli powder
salt as per taste
For seasoning:
2 tsp oil
1/2 tsp mustard seeds
a pinch of asafoetida
1/2 tsp turmeric
Servings:
3 people
Wash the bittergourds thoroughly and give a vertical slit along the vertical line. Do not cut into two pieces. Remove the seeds inside the gourd. Sprinkle salt over the slit bittergourds, mixing them well and leave them aside for 1/2 hour.
In a kadhai, dry roast dry coconut, coriander seeds, cumin seeds and fennel seeds separately. Once it is cooled down, grind it together with all other ingredients listed for stuffing. Make a thick paste for the stuffing.
Stuff karelas with the stuffing and tie a thread around to keep it together. Heat oil in the pan and add mustard seeds and asafoetida and haldi. Next add the stuffed karelas and stir them to coat with oil. Add the remaining paste to the pan. Add sufficient water and cover it with lid. After about 5-7 minutes, turn the karelas over. Again cover with lid and let it cook for another 7-8 minutes.
I carved the inside of an onion and stuffed it with leftover stuffing paste and added it to the pan while cooking karelas.
1/4 kg karela or bittergourd (5-6 small ones)
For stuffing:
1 medium sized onion
1/2 cup dry coconut
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric powder
2-3 tamarind pieces, soaked in water
jaggery as per taste
1/2 tsp chilli powder
salt as per taste
For seasoning:
2 tsp oil
1/2 tsp mustard seeds
a pinch of asafoetida
1/2 tsp turmeric
Servings:
3 people
Wash the bittergourds thoroughly and give a vertical slit along the vertical line. Do not cut into two pieces. Remove the seeds inside the gourd. Sprinkle salt over the slit bittergourds, mixing them well and leave them aside for 1/2 hour.
In a kadhai, dry roast dry coconut, coriander seeds, cumin seeds and fennel seeds separately. Once it is cooled down, grind it together with all other ingredients listed for stuffing. Make a thick paste for the stuffing.
Stuff karelas with the stuffing and tie a thread around to keep it together. Heat oil in the pan and add mustard seeds and asafoetida and haldi. Next add the stuffed karelas and stir them to coat with oil. Add the remaining paste to the pan. Add sufficient water and cover it with lid. After about 5-7 minutes, turn the karelas over. Again cover with lid and let it cook for another 7-8 minutes.
I carved the inside of an onion and stuffed it with leftover stuffing paste and added it to the pan while cooking karelas.
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