Thursday, Dec 20 2007

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Subzi Bharwan Karela

Ingredients

Fresh Karela: 4 medium sizes, around 7-8 inches in length
Mustard oil (or any vegetable oil) - 1 cup
Jeera - 1/2 tsp
Dried Red chilly - 1 (broken into small pieces)

Garam masala:
Cloves- 4
Chhotee ilaayachi- 2
Daalchini (cinnamon) - 1-inch thin strip

Onion - 2 medium size (finely chopped lengthwise)
Green Chilly - 2 (chopped)
Ginger paste - 1 tbsp
Tomato - 2 medium (chopped)
Dhania patta - 1 bunch (finely chopped)

Powdered masala:
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 2 tsp
Red Chilly powder- 2tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 2 tsp (optional)
Aamchur powder - 1 tbsp.

Lemon juice - 1 tbsp
Salt - to taste
Khaane wala soda (sodium bicarbonate) - half pinch (very little just to retain the color of karela while boiling)
Water - 1.5 liter
Thread - to tie the karela

Method:

1. Cut the ends of karela 3 mm on each side. Wash it properly. Slit open the karela longitudinally in such a way that the seeds and other material inside karela can be pulled out, but the 2 pieces of karela stay intact. Wash the karela again.
2. Put 1 tbsp salt, khaane wala soda, and 1 tsp dhania powder to the water and let it boil. To the boiling water, add the karela that has its internals completely taken out. Boil the karela covered on medium flame for 8 minutes.
3. Meanwhile heat the oil, put Jeera, dried red chilly and garam masala. When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
4. Add ginger paste and saute for 3 minutes, then add all the powdered masalas and aamchur powder. Add the chopped tomatoes and green chilly. Saute for 2 minutes and then cook everything covered on slow flame for 5 minutes. Put off the flame. The stuffing masala is ready.
5. Take the karela out of the water, drain off the water well. Let it cool.When the karela reaches room temp, fill the karela with the stuffing masala, nicely all across its length. Then tie the 2 pieces of each karela together using the thread all across...tightly so the masala does not spill off when the karela will be fried.
6. Heat 4 tbsp oil in a shallow karaahi. When oil is hot, put the stuffed karela in the karaahi. Cook on one side on medium flame, then turn over put some more oil and cook it well from all sides. Put off the flame. Take the thread out of the karela.
7. Garnish with dhania patta, lemon juice, and onion rings and sprinkle some aamchur powder on it. Serve with steaming rice.

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