10 - bitter gourd/ karela (cut to about 4 to 5 inches in size)
1 tbsp - grated coconut (fresh or desiccated)
4 - green chillies
1/2 tsp - cumin
1 tbsp - chopped, coriander leaves
3 tbsp - oil
6 cloves - peeled garlic
How to Make Stuffed karela fry
Scrape karela, slit, smear salt and keep aside for half an hour.
Drop them in boiling water for 2 minutes and remove; squeeze gently to remove excess water and keep them aside.
Grind coconut, green chillies, cumin, garlic and coriander with a little salt into a coarse paste.
Stuff karelas with the prepared paste, secure them with a thread. Keep the remaining paste for spreading over the karela.
Arrange the karelas in a flat kadai in a single layer, sprinkle oil over them and also spread the remaining masala over them. Cover with lid and cook for 4 to 5 minutes, with a little water over the lid.
Remove lid, turn the karela and let it cook for 3 to 4 minutes.
Sprinkle a few drops of water if necessary during cooking.
Remove the lid, keep the kadai for 2 more minutes on the fire so that the karelas are browned and fried well. Remove the threads and serve with rice and sambar.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.