Bittergourd Vegetable (कारल्याची भाजी)

Ingredients:
1/4 kg bitter gourds,
1 1/2 tsp garam masala,
1/2 tsp chili powder,
1 1/4 tsp tamarind pulp, extracted from soaked tamarind
1/4 cup peanut powder,
freshly grated coconut for garnish

For seasoning:
2 tsp oil, (a little more than regular quantity)
1/2 tsp mustard seeds,
4-5 fenugreek seeds
1/4 tsp turmeric powder

Servings:
3-4 people

Clean bitter gourds by cutting it into half and scoop the seeds out by inserting a knife in the core and turning it in circular fashion. Clean the outer skin by smoothing the rough surface. Cut bitter gourd into round 1" pieces.  Sprinkle some salt over these pieces and cover it with lid. Leave it for 20 minutes. After about 20 minutes, the bitter gourd pieces will turn soft and watery. squeeze the water out of these pieces. This takes away bitterness of the gourd to some extent.

In a kadhai, heat oil and season with mustard seeds, fenugreek seeds, turmeric powder. Add bittergourd pieces to the seasoning and mix well.

Stuffed Bittergourd (भरलेलं कारलं)

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.