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Tuesday, May 24, 2016

Not So Bitter!!! Stuffed Bitter Gourd/Stuffed Karela Recipe

Bitter Gourd or Karela is considered the most bitter vegetable maybe that's the reason it is highly used as a medicine. This recipe is for all the bitter gourd or Karela haters! 

It is not the usual recipe of bitter gourd where you normally slice the bitter gourd and add all the available spices. This recipe is filled with twist and creativity. It's fun-to-make dish that demands a lot of patience from you. But believe me the end result will make you and your family happy. I know you're majorly concern about the bitter taste, but this dish is going to surprise you with it's tangy, sour, spicy and over all finger licking element. Let's not waste our time much! Grab those green veggies and cook along with me! Scrap - fill the stuff - fry - enjoy!

Not So Bitter!!! Stuffed Bitter Gourd/Stuffed Karela Recipe

Stuffed Karela Recipe

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes 
Serves: 2 persons

1-2 Bitter Gourd or Karela
1 medium size chopped onion
4 tablespoons whisk yogurt
1 tablespoon red chili powder
1/2 teaspoon red chili flakes
1/2 teaspoon turmeric powder or haldi
1 teaspoon coriander powder or dhania powder
1/4 teaspoon roasted cumin seeds 
1/4 teaspoon roasted and roughly grounded coriander seeds
1/4 teaspoon raw mango powder or amchur powder
Salt to taste

Stuffed Bitter Gourd/Stuffed Karela Recipe
  • Wash the bitter gourd and lightly scrap the outer skin of it. Keep the scrap portion aside in a bowl as we will be using it later in stuffing the karela. Now slit the bitter gourd one side lengthwise with the help of a sharp knife. 
  • Scoop all the seeds from inside and keep the seeds aside for stuffing the bitter gourd. The inner side of Karela or bitter gourd should be empty as we need to fill the stuffing in the later step.
  • Now apply enough amount of salt on the outer and inner portion of bitter gourd. Sprinkle some salt on the scrap outer skin buds as well as the seeds which we had kept aside for stuffing the karela.
  • Leave them aside for at least half hour so that the bitter taste reduces to an extent.
  • Follow this tip every time you make bitter gourd recipe's as salt helps in reducing the bitterness of this vegetable.
  • After half hour, wash the bitter gourd and its outer skin buds so that the salty and bitter taste gets wash away and leave it aside.
  • In a pan, heat 2 tablespoon of oil, add roasted cumin seeds and chopped onions. Fry onions until they turn golden brown in color. Add red chili powder, red chili flakes, coriander powder, amchur powder, turmeric powder, roasted and grounded coriander seeds and salt to taste. Saute for a minutes and add 4 tablespoon of whisk yogurt.
  • Fry the stuffing for about 2 minutes and quickly turn off the flame. Remove the stuffing masala in a bowl and keep it aside.
  • With the help of a spoon, gently fill the stuffing inside the empty portion of the bitter gourd or karela.
  • Now wrap the karela gently with the help of a thread. This will prevent the filling or masala from coming out while steaming.
  • In a pan, add half cup of cooking oil and gently put the karela and let it cook on a low flame for about 15-20 minutes. Do not forget to turn each side of bitter gourd while it is cooking. Check occasionally.
  • Serve hot with roti's, chapati's or as a side dish.
I hope even you add this recipe in your favorite veg food menu like my hubby did!

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