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Karela (small) - 7 to 8
Garlic - 6 to 7 flakes
Green chillies - 1 tsp chopped
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
mchur (dry mango) powder - 1/2 tsp
Sugar - 1 tsp
Coriander powder - 1.5 tsp
Salt as per taste
Oil - 1 tbsp
How to Make Stuffed Karela
Remove the skin of karela.
Make a vertical slit and remove the seeds also.
Now apply salt and wheat flour.
Keep aside for 2-3 hours to remove the bitterness.
Then, wash properly and keep aside.
Mix all the above ingredients in a dry grinder except oil.
Stuff the ground masala in karelas and tie then with thread so that masala do not come out.
Heat oil in flat non-stick pan and put karela.
Cover and cook on slow fire for about 20-25 mins (keep changing the sides in between so that they are cooked on all sides).
Serve sweet and sour karela with chappati.
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