Stuffed Masala Karela

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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

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

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