Recipe Description

This is a typical homestyle stuffed bitter gourd done at Punjabi homes and is a very healthy recipe

Ingredients                                                                                Quantity

Bitter Gourd (karela)                                                                    4 no.

Salt                                                                                               to taste

Turmeric powder                                                                          ½ tsp

For Filling:

Oil                                                                                                   2 tbsp

Ajwain                                                                                            ½ tsp

Cumin seeds                                                                                  ½ tsp

Chopped Ginger                                                                           1 tbsp

Green chilli chopped                                                                      2-3 no.

Cashew nut chopped                                                                     1 tbsp

Raisin                                                                                             1 tbsp

Potatoes boiled and mashed                                                          1 no. (Large)

Red chilli powder                                                                             1 tsp

Turmeric powder                                                                             ¼ tsp

Coriander powder                                                                           1 tbsp

Dry mango powder                                                                         1 tsp

Salt                                                                                                 to taste

For karela

Oil                                                                                                 2 tbsp+ 1 tbsp

Onion cube                                                                                   1 large

Green chilli slit                                                                              2-3 no.

Salt                                                                                                to taste

Tomato cube                                                                                 1 large

Coriander powder                                                                           1 tbsp

Red chilli powder                                                                             ½ tsp

Dry mango powder                                                                         1 tsp

Lemon                                                                                             ¼ no.

Coriander leaves                                                                              for garnish

 

Method:-

1. Scraped the karela silt and open and remove all seeds and wash properly.
2. Heat water in a pan; add some salt and ½ tsp of turmeric.
3. When water is boiled, add karela and bring to boil again and cook till skin is soft. Remove and keep aside.
4. Heat oil in a pan, add ajwain, cumin seeds and sauté till its splutter.
5. Add in the ginger chopped, green chilli and sauté for 30 sec.
6. Add chopped cashew nut and raisin, mix well.
7. Add potato and mix well.
8. Now add salt, red chilli powder, turmeric powder, coriander powder, amchur powder and mix well and cook for 1 min.
9. Remove it in a bowl and keep aside.
10. Now stuff karela with prepared stuffing and tied it up with the thread (optional).
11. Heat oil in another pan and placed stuffed karela on it, cover and cook for 15 min. on medium flame.
12. Take out the lid flip each karela and cook for 30 sec.
13. Now add in the onion cube, green chilli, salt, mix well and cover and cook for 3-4 min. stirring in between.
14. Take out the lid add tomatoes cubes, red chilli powder, coriander powder, salt, dry mango powder, mix well and cook for 1 min.
15. Add some lemon juice and mix well.
16. Remove it in serving bowl garnish it with coriander leaves and serve hot.