Stuffed Karela/Bitter GourdJump to recipe
I have realized that people either like Karela/Pavakkai/Bittergourd or don’t like it at all. There is no in-between here. Those who like it, love it. So here I bring to you an everyday subzi that is made in most houses, does that sound boring? Then read ahead and you will realize that I’m not going to stuff it with the regular Amchur powder, coriander, and red chilli powders. Ok, I’m using Coriander seeds and I shall make the stuffing from scratch, which makes it aromatic, and yes my favourite word flavourful.
- Small Bitter gourd 20 pcs
- Coriander seeds 2 tbsp
- Urad dal 1 tbsp
- Chana dal 1/2 tbsp
- Tamarind gooseberry size ball
- Dry red chillies( whole) 5
- Jaggery 1 tsp(optional)
- Asafoetida 1/2 tsp
- Turmeric powder 1/2 tsp
- Salt as per taste
- Oil for sauteeing
- Assemble all ingredients. Slit the Karela/Bitterourd as shown in the picture, put in salted hot water and keep covered for 5 minutes. Drain the water and cool the bitter gourds.
- In a pan add 1 tsp oil and on slow flame roast coriander seeds until you get a nice aroma or until it turns light brown. Now add the Urad dal and chana dal and roast until they turn light brown. Follow up with dry red chillies and roast until crisp. Finally, add the tamarind and fry for 30 seconds. Cool. Grind to almost fine powder, add turmeric powder, salt and jaggery if using) and give it a final spin in the blender.
- Fill this stuffing(masala) into the bitter gourds. Reserve some stuffing.
- Now in a Karahi take 1 tbsp oil and heat. Now drop the bitter gourds one by one into the oil and fry on a low flame. Keep covered to 2 minutes, open, give a stir and cover and cook again. Repeat this process until all the Karelas are cooked, but not limp and mushy.
- Finally, add the reserved stuffing powder to the Karelas, stir and cook covered for a minute or two on low flame, to get that nice brown glaze.
- To make the same recipe with the big ones, cut them in halves and then slit then midway and fill. In this procedure, some stuffing will fall into the oil, but it is fine as long as you keep stirring it every now and then and don’t allow it to burn.
- The dish will taste good even without adding jaggery, so you can skip it entirely.
- Once you grind the spices you can always check the taste and balance it, by adding red chilli powder or salt.
If you tried this recipe and liked it please comment below. I would love to hear from you.
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