Handi Karela(Bitter Gourd)

Recipe by
Total Time:
8-12 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

  • 4 medium sized- Fresh tender karelas (bitter gourd)
  • 1 tbsp- Coriander leaves, finely chopped
  • 2 tsp- Salt
  • 1 tsp- Dried Mango powder (amchoor)
  • 1 tsp- Red Chilli powder
  • 1 tsp - Dhania (coriander seeds) powder
  • 1/4 tsp- Turmeric powder
  • 1/4 tsp - Black maharashtrian masala
  • 1 tsp- Khuskhus seeds (poppy seeds)
  • Salt to taste
  • 1/4 cup - Coconut fresh scraped
  • 2 tbsp - Peanuts crushed coarsely
  • 1 tbsp - Gram flour, roasted dry lightly
  • 1/2 tsp- Each of cumin and Mustard Seeds
  • 4-5 - Pinches Asafoetida
  • 1 tbsp- Broken Jaggery
  • 1 tsp - Ginger grated
  • 1/2 tsp- Garlic crushed
  • 2- Onions, finely chopped
  • 1 - Tomato grated
  • 2 tbsp- Cream of Milk (malai)
  • 2 tbsp- Oil.

How to Make Handi Karela(Bitter Gourd)

  • Preparation of gourds :
  • Wash and slit the gourds. Stuff 2 tsp salt along the slits and sprinkle some on top too.
  • Keep aside for 1 hour.
  • Place under a flat stone for 6-7 hours to allow the bitter water to drain out.
  • When tender, remove inside seeds, and rinse in tap water.
  • Wipe dry with kitchen towel.
  • Rub with a few drops of white vinegar or lime.
  • Mix dry masalas, peanuts (half), coconut (half), poppy seeds and gram flour.
  • Stuff the masala into the gourds, keep aside half of it for the gravy.
  • Heat oil in heavy bottomed handi and add the gourds one at a time for 1/2 minute each.
  • Drain and keep aside.
  • Now add the seeds, asafoetida and let them splutter.
  • Add ginger and the garlic, saute these and then add the onion and saute until light pink.
  • Add the tomato, the remaining masala mixture, coconut, peanuts, tomato, salt and cook until the oil separates.
  • Add the malai, stir cook, until brown.
  • Now add the jaggery and let it dissolve. Add 3/4 cups of water and let it boil.
  • Let the gourds remain in the gravy and cook. Now cover and seal let it cook on a low flame for 10-12 minutes.
  • Break seal before serving and dry it completely.
  • Increase the sweetness by adding more jaggery or sugar, if desired.
  • Garnish with coriander, serve hot with parathas or steamed rice.