Method of Making Stuffed Karela Recipe भरवां करेला

Vegetable Curry Recipes

Recipe type: Reduced fat, cholesterol free
Preparation time: 25 minute

Ingredients

• Karela (Bitter melon) 4, size about 3 inch long. If long one, cut into 3 inch pieces.
• Onion, 1 large size, finely chopped
• Green chili, 1 finely chopped
• Ginger, 1/2 inch finely chopped
• Garlic, 2 cloves, finely chopped
• Coriander, fresh, chopped, 1 Tbsp
• Canola or olive oil, 3 tsp
• Besan (gram flour) 2 tsp

Spices

• Red chili powder, 1/2 tsp
• Salt, 4 tsp or to taste
• Coriander powder, 1 tsp
• Turmeric powder, 1/4 tsp
• Amchur (Mango powder), 1/2 tsp or lime/lemon juice, 1 tsp
• Cummin seedsHing

For Recipe No. 2

• Karela (Bitter melon) 8, small size, all of same size3.
• Onion, 1 large size, finely chopped
• Lemon juice, 2 tsp
• Garlic, 10 pods, finely chopped
• Coriander, fresh, chopped, 1 Tbsp
• Canola oil, 3 tsp
• Besan (gram flour) 3 tsp

Spices

• Red chili powder, 1/2 tsp
• Salt, 4 tsp or to taste
• Coriander powder, 2 tsp
• Turmeric powder, 1 tsp
• Cummin seeds, 3 tsp

Directions

1. Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size. Remove skin of all the pieces by scraping with a sharp knife.
2. Keep the skin aside. Slit the karelas length wise. Remove the seeds. Discard the seeds if very hard, otherwise mix them with the skin scrape.
3. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour.
4. Mix 1 tsp salt to karela skin and keep aside for 1 hour.
5. Heat a non sticking frying pan and add 2 tsp oil. When the oil becomes hot, add cummin seeds and hing. When the seeds becomes dark, add onion, green chili, ginger and garlic. Cook for 2-3 minutes and add all the spices and besan. Stir well and cook until the mixture turns light brown, about 5-7 minutes. Mix half the coriander leaves.
6. Take the karela skin in a sieve and wash thoroughly with water. Add it to the washed skin scrape above mixture and stir.
7. Wash the karelas with water. Fill the above mixture in each karela.
8. Heat a non sticking frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Let them cook for 5-7 minutes. Change the side of karelas and again cover with the lid. Kook for 5-7 minutes. Sprinkle coriander leaves.

Serve with roti, chapatti, bread, etc.

Recipe No. 2

1. Wash and peel karela. Soak them in lemon juice. Add 2tsp salt to it. Leave for 1/2 hour.
2. Keep the skin aside. Slit the karelas length wise. Remove the seeds. Discard the seeds if very hard, otherwise mix them with the skin scrape.
3. Mix basan, cummin, garlic, salt, coriander powder,turmeric powder, and grind to a fine powder.
4. Drain water from karela, wipe them and stuff with above prepared mixture in all karelas.
5. Heat a non stick skillet and pour oil. Put all the stuffed karelas and cook on medium heat till they become soft.
6. Garnish with coriander leaves.