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Thursday, 24 August 2017

Bharwan Karela (Stuffed Bitter Gourd)


          
          If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. This yummy stuffed karelas are best had with steamed rice and drizzled with some ghee. You may also enjoy as a side dish with chapati. If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try and enjoy for lunch / dinner.








  • 2 long Bitter Gourd / 4-5 small ones
  • salt to taste
  • 4 tbsp. oil
  • 1 tbsp. chopped garlic
  • 2 tbsp. fresh grated coconut
  • 1 tsp. roasted coriander powder
  • 1 tsp. roasted cumin powder
  • 1/2 tsp. turmeric powder
  • 2 tbsp. kashmiri red chili powder
  •  1tbsp. flaxseed (opt)
  • 1 tsp. tamarind paste
  • 2 tbsp. roasted chickpea flour






          Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes.

          Wash them well under running water and transfer onto a kitchen towel. Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour. 

          Now add the coconut and saute till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes.

          Add the tamarind paste. Mix well and saute for 2-3 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.

          Fill each of the karela pieces with the stuffing and keep aside. Heat remaining oil in a frying pan and arrange the stuffed karelas.

          Fry on both sides on a low flame. Then cover and cook till they turn soft. Keep flipping them over at intervals. 

          When done, serve with rice, drizzled with some ghee or enjoy with chapati as a side dish.





                   Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 
                   pieces. Apply salt to them and to the scraped mix and leave them aside for 
                   20-25 minutes. Wash them well under running water and transfer onto a 
                   kitchen towel. 




                   Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour. Now 
                   add the coconut and saute till light brown. Then add the scraped karela skin
                   and the pulp along with all the dry spices. Continue to fry on a medium flame
                   for 4-5 minutes. Add the tamarind paste. Mix well and saute for 2-3 minutes. 



                    Switch off the flame and add the roasted chickpea flour. Toss well, cover 
                    and keep aside to cool down.



                             Fill each of the karela pieces with the stuffing and keep aside. 





                    Heat remaining oil in a frying pan and arrange the stuffed karelas.  Fry on 
                    both sides on a low flame. Then cover and cook till they turn soft. Keep
                    flipping them over at intervals. 




                   When done, serve with rice, drizzled with some ghee or enjoy with chapatti
                   as a side dish.














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