Dum Ka Karela

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pan-Fried Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 12 - bitter gourds (karelas)
  • 1 tbsp - ginger paste
  • 1 tbsp - garlic paste
  • 1 tsp - turmeric powder
  • Butter for basting and greasing
  • Salt to taste
  • For filling:
  • 150g - paneer, grated
  • 60g - groundnuts
  • 1 tbsp - sesame seeds
  • 1 tbsp - coconut
  • 1 tsp - cumin seeds
  • 1 - large onions
  • 5 cm - ginger, julienned
  • 1 cup - coriander powder
  • 1 tsp - chilli powder
  • 1 tbsp - jaggery, crushed
  • Salt to taste
  • For tempering:
  • 3 tbsp - sesame oil
  • 1 tsp - cumin seeds
  • 1 tsp - mustard seeds
  • 1 tsp - fenugreek seeds
  • 15 to 18 - curry leaves

How to Make Dum Ka Karela

  • Wash and slit the bitter gourds on one side.
  • Remove the seeds and rub with salt.
  • Arrange on a tray and tilt at an angle to drain bitter juices at least for an hour.
  • Set aside the bitter gourds overnight, if you prefer them to be less bitter.
  • Put enough water in a pan.
  • Add salt, ginger paste, garlic paste, and turmeric powder.
  • Stir and bring to a boil.
  • Add the bitter gourds and blanch them until soft.
  • Drain and keep aside.
  • To prepare filling:
  • Remove the brown skin and roughly chop the coconut.
  • Dry-roast the coconut, groundnuts, sesame seeds, and cumin seeds in a frying pan until each emits its unique aroma.
  • Hold the onions with tongs and roast them directly over the flame until the skin is charred.
  • Cool, peel, and roughly chop the onions.
  • Grind all these ingredients, except paneer, with 1 cup of water to a fine paste.
  • Add paneer, ginger, jaggery, coriander powder, and chilli powder to the paste and mix well. To prepare tempering:
  • Heat oil in a frying pan and season with cumin seeds, mustard seeds, and fenugreek seeds.
  • Stir over medium heat until they begin to crackle.
  • Add curry leaves and stir.
  • Pour over the paste, mix well, and divide into 12 equal portions.
  • Put a portion of the filling into each of the blanched bitter gourds.
  • Arrange them in a greased roasting tray with the slit side on top. Cover with foil.
  • Punch a few holes in the foil.
  • Cook on dum in a preheated oven at 275 degree Fahrenheit for 30 minutes, basting at regular intervals.
  • Remove and uncover.
  • Serve with potatoes tempered with cumin seeds and buttered seasonal vegetables on the side.

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