Stuffed Karela/ Bharwa Karela (Bitter Gourd)
There are very prominent things that we do not like as kids which can continue even during our adulthood. When it comes to vegetables we have some preferred ones over the rest of them. The most disliked of all by majority of people is Karela (Bitter gourd) or Brinjal (Eggplant). But my childhood favorite have always been these 2 vegetables which is surprisingly odd compared to other kids. Probably it was the way my mom prepared that all 3 of us loved these 2 vegetables. Apart from its bitter taste Karela is the best medicinal remedy for Diabetes. Karela Juice is the most natural way of detoxing the body from all kinds of harmful substances like bad cholesterol and sugar. The most prominent and popular reason for it being most disliked it its taste. But this taste can also be altered for eating if used correctly.
For years observing my mom cook this vegetable, I have added my own variation and bought to your dinner tables.
Ingredients:
2 Whole Bitter Gourd (Karela)
1 big Onion chopped
2 Tomatoes chopped
1 sprig of Curry Leaves
1 Green Chilli chopped
1 tsp Mustard Seeds
1 roughly smashed Garlic
1 tsp Turmeric Powder
1 tbsp Red Chilli Powder
1 tbsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
Coriander Chopped
Oil for cooking
Kokum (To subside the bitterness. If not available then tamarind water 2 tbsp should be good)
Salt to taste
Preparation:
Cut the karela in two equal halves and peel out all the seeds in order to stuff the mixture that we will prepare.
1 tsp Garam Masala
Coriander Chopped
Oil for cooking
Kokum (To subside the bitterness. If not available then tamarind water 2 tbsp should be good)
Salt to taste
Preparation:
Cut the karela in two equal halves and peel out all the seeds in order to stuff the mixture that we will prepare.
As the bitterness is more on the outer skin hence scrape the outer skin of karela so much as to remove the rough edges of the vegetable.
Once done with cleaning the karela, in a bowl take 2 cups of water and add 1 tbsp salt and put the cleaned karela in it. This step helps mellow the bitterness as well. Keep it in salted water for like 2-3 hours.
Once done with cleaning the karela, in a bowl take 2 cups of water and add 1 tbsp salt and put the cleaned karela in it. This step helps mellow the bitterness as well. Keep it in salted water for like 2-3 hours.
In a pan add 2 tbsp of oil and let it heat on medium flame.
Pat dry the karela with kitchen towel and put it in the pan. Add all the karelas in the pan and cook it until it turns light golden. This helps the outer skin of the Karela to soften.
Once done cooking all Karelas remove it on a tissue paper to drain out all the oil.
To the same pan add 1 tbsp of oil and keep the flame on medium.
Add mustard seeds to the pan, once they start spluttering add curry leaves and then sequentially add onions and green chilies. Let it cook for 5-7 minutes on medium flame.
Later add smashed garlic and mix it well. Cook until the onion turns golden brown.
When the color of the onion changes add tomato to it and give it a good mix.
Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala and salt to the mixture. Mix it well.
Cook it for 8-10 mins on medium or low flame. Add coriander to the mixture and throw in 2-3 kokum or tamarind water. This gives a tangy flavor to the mixture.
Pat dry the karela with kitchen towel and put it in the pan. Add all the karelas in the pan and cook it until it turns light golden. This helps the outer skin of the Karela to soften.
Once done cooking all Karelas remove it on a tissue paper to drain out all the oil.
To the same pan add 1 tbsp of oil and keep the flame on medium.
Add mustard seeds to the pan, once they start spluttering add curry leaves and then sequentially add onions and green chilies. Let it cook for 5-7 minutes on medium flame.
Later add smashed garlic and mix it well. Cook until the onion turns golden brown.
When the color of the onion changes add tomato to it and give it a good mix.
Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala and salt to the mixture. Mix it well.
Cook it for 8-10 mins on medium or low flame. Add coriander to the mixture and throw in 2-3 kokum or tamarind water. This gives a tangy flavor to the mixture.
Mix all ingredients well and let the mixture cook on low flame for 5-7 mins with pan covered.
Turn off the flame and let the mixture cool down.
Once the mixture cools down, take each Karela at a time and start stuffing the mixture slowly without breaking the karela. Make sure the mixture is reaching to the bottom of the vegetable. Stuff all the karela's and keep it in the same pan.
If the mixture remains let it be in the pan. Use it to coat the karela.
Keep the pan on low flame and let it cook for 5-7 mins with pan covered.
Once the mixture cools down, take each Karela at a time and start stuffing the mixture slowly without breaking the karela. Make sure the mixture is reaching to the bottom of the vegetable. Stuff all the karela's and keep it in the same pan.
If the mixture remains let it be in the pan. Use it to coat the karela.
Keep the pan on low flame and let it cook for 5-7 mins with pan covered.
Turn off the flame and serve with hot fulkas.
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