You are here: Home > Cuisine > Indian Veg Recipes > Punjabi > Punjabi Sabzis > Stuffed Karelas in Makhani Gravy Stuffed Karelas in Makhani Gravy by Tarla Dalal Karela is a low calorie vegetable which is acclaimed for its anti-diabetic properties. This recipe is an attempt to make them appealing. The karelas are stuffed with moong dal and served in a makhani gravy that is made using very little oil. Enriched with protein, calcium, vitamin A, vitamin C, iron and fibre, this recipe is a delectable way to savour this "not so popular" vegetable. 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Close 24 Jun 2019 This recipe has been viewed 93325 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Stuffed Karelas in Makhani Gravy recipe - How to make Stuffed Karelas in Makhani Gravy Tags North Indian Vegetarian FoodPunjabi SabzisSabzis with GraviesLow Cal SubzisSauteBoiled Indian recipesNon Stick Kadai Veg Preparation Time: 20 mins. Cooking Time: 60 mins. Total Time: 801 hours 20 minutes 4Serves 4. Show me for servings Ingredients For the stuffed karelas4 medium bitter gourds (karela)1/2 cup yellow moong dal (split yellow gram), soaked for 2 hours and drained1/4 tsp cumin seeds (jeera)1 green chilli, chopped1/2 tsp grated ginger (adrak)1/4 tsp turmeric powder (haldi) salt to taste1/2 tsp oil1/4 cup chopped corriander (dhania)For the makhani gravy3 medium tomatoes, sliced1 medium onion, sliced2 large sized cloves of garlic (lehsun), chopped12 mm. (1/2") piece ginger, chopped2 cloves (laung / lavang)1 stick of cinnamon (dalchini)1/4 cup chopped red pumpkin (kaddu)1/2 tsp cumin seeds (jeera)1/4 tsp dried fenugreek leaves (kasuri methi)1 tsp chilli powder1/2 cup low fat milk1/2 tsp cornflour1 tsp oil salt to taste Method Main ProcedureFor the stuffed karelas For the stuffed karelas Peel the bitter gourd 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 bitter gourd 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 bitter gourd and steam them for 10 to 15 minutes till they are cooked. Cut each karela into 2 and keep aside.For the makhani gravyFor the makhani gravyCombine 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 proceedHow to proceedPlace the steamed bitter gourd on a serving plate and pour the hot makhani gravy over it.Serve hot with chapatis. Nutrient values (Abbrv) per servingEnergy135 calProtein7.7 gCarbohydrates20.8 gFiber6.1 gFat2.3 gCholesterol0 mgSodium29.1 mgClick here to view calories for Stuffed Karelas in Makhani Gravy