Karela Stuff
by vishakha_p
28 May 2002
This recipe has been viewed 10128 times
Yummy bitter gourds or karela stuff recipe for both karela lovers and those who shy away from the bitter karela taste. The spicy onion masala stuffing works wonders with karela and potatoes.
Karela Stuff recipe - How to make Karela Stuff
Preparation Time: Preparation Time : 20 mins. Cooking Time: Cooking Time : 60 mins. Total Time:
For the stuffed karelas
4 medium bitter gourds (karela)
1/2 cup yellow moong dal (split yellow gram), soaked for 2 hours and drained
1/4 tsp cumin seeds (jeera)
1 green chilli, chopped
1/2 tsp grated ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp oil
1/4 cup chopped coriander (dhania)
For the makhani gravy
3 medium tomatoes, sliced
1 medium onion, sliced
2 large cloves garlic (lehsun), chopped
12 mm. (½") piece ginger (adrak), chopped
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 cup low fat milk
1/2 tsp cornflour
1 tsp oil
salt to taste
Method
for the stuffed karelas
for the makhani gravy
how to proceed
for the stuffed karelas
- for the stuffed karelas
- Peel the karelas and keep the peel aside for use in another recipe (karela theplas).
- Slit each one lengthwise. using a sharp knife, scoop out the insides carefully creating a hollow in the centre. apply a little salt to the inside and outside of the karelas and keep aside for 10 to 15 minutes.
- Heat the oil in a non-stick pan and add the cumin seeds. when they crackle, add the soaked moong dal, green chilli, ginger, turmeric powder and salt and mix well.
- Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
- Add the coriander leaves and mix well. cool a little.
- Fill this mixture into the karelas and steam them for 10 to 15 minutes till they are cooked. cut each karela into 2 and keep aside.
for the makhani gravy
- for the makhani gravy
- Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. allow to cool completely and remove the cloves and cinnamon and discard them.
- Blend the mixture into a smooth purée.
- Heat the oil in a non-stick pan and add the cumin seeds.
- When the cumin seeds crackle, add the puréed tomato mixture, kasoori methi, chilli powder and salt and simmer for 5 to 7 minutes.
- Dissolve the cornflour in the milk and add it to the prepared gravy. simmer for a few minutes.
how to proceed
- how to proceed
- Place the steamed karelas on a serving plate and pour the hot makhani gravy over it.
- Serve hot with chapatis.
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