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Stuffed Masala Karela Recipe

Stuffed Masala Karela is a popular Indian Curries
Author :
 
On :
Friday, 24 March, 2017
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 4 Healthy firm Bitter gourd
  • 1 ping pong sized ball Tamarind
  • 1 ping pong sized ball Jaggery
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1/2 tsp - ginger, grated
  • 1/2 tsp - garlic, crushed
  • 1 stalk Curry leaves
  • 1 tsp - Red Chilli powder
  • 1 tsp - Dhania powder
  • 1/4 tsp - Turmeric powder
  • 1 tbsp - peanuts, crushed
  • 1 tsp - black masala powder
  • salt to taste
  • 1/2 tsp - each mustard & Cumin seeds
  • 2 tbsp - oil
  • 1 tsp - Coriander leaves to garnish.
  • Salt for rubbing gourds
  • How to Make Stuffed Masala Karela:

    1. Scrape bitter gourds lightly.
    2. Make vertical slits along each gourd.
    3. Remove any ripe seeds.
    4. Run salt all over gourds.
    5. Keep aside for 1 hour.
    6. Mash tamarind to pulp, remove piths and seeds. Keep aside.
    7. Wash well in running water.
    8. Boil plenty of water, drop in washed gourds.
    9. Boil uncovered till gourds are soft but not mushy.
    10. Drain and wash well again.
    11. Pat dry on kitchen towel.
    12. Mix all dry masalas and salt.
    13. Add peanuts, ginger, garlic, and mix well.
    14. Stuff each gourd with mixture. Cut into 1 inch thick slices.
    15. Heat oil, add curry leaves, seeds, and allow to splutter.
    16. Add asafoetida, stir, add onions, stir till transparent.
    17. Soak tamarind and jaggery in 1/2 cup water till soft.
    18. Add tomatoes, stir and add jaggery pulp. Add gourd slices and 1/2 cup water.
    19. Cover and cook till gravy gets thick, and oil starts to ooze.
    20. Garnish with chopped coriander, serve hot with chapattis.




     

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