- 8 medium size bittergourds/karela
- coconut oil or mustard oil as required (maximum 3 tablespoons)
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon garam masala
- 1/2 teaspoon amchoor powder (optional)
- salt to taste
- 1 onion (red or white)
- 1 tomato
- 1/4 cup raw mango (chopped)
- 1 green chilli
- 4 garlic pods
- 1-inch ginger piece (peeled)
- 1/2-inch fresh turmeric (peeled)/ 1-1/2 teaspoon turmeric powder
- 10 peanuts
- 2 teaspoons coriander seeds
- 2 dry red chillies
- marble size tamarind
- 1/2 cup freshly grated coconut
HOW TO COOK - INSTRUCTIONS
To begin making Healthy Bharwa Karela Recipe (Indian Masala Stuffed Bitter Gourd), scrape the outer skin of the bitter gourds and make a deep vertical cut in the center leaving the base portion intact. Gently scoop out the seeds and the pith and set it aside.
Rub the bitter gourds with salt, inside out.
Mix about 1/2 teaspoon of salt to the pith and seeds and allow it to rest for at least half an hour. Squeeze excess water and wash and drain them. Pat the bitter gourds with a kitchen towel.
In the meantime, grind all the ingredients given under 'Ground Masala' in a mixer grinder.
Heat a pan and gently roast the ingredients given under the ' dry masala' except coconut.
Grind them coarsely with coconut.
Heat a pan/ kadai over a low flame with a little oil. When the oil heats up add the ground masala (wet) and the drained pith and peel.
Mix dry (roasted) masala, Kashmiri chili powder and garam masala. Add salt as required. Adjust spices.
Allow it to cook for 8-10 minutes or till the time the excess water is absorbed and looks cooked, switch off.
Spoon the masala into each processed bitter gourd/Karela.
Heat a wide pan with 1-2 tablespoons of oil.
Gently place the stuffed bitter gourds in the pan and shallow fry them till all the sides are uniformly browned. You can keep the lid closed often to have them cooked evenly.
Delicious and Healthy Food is ready to serve.
Keema Bharay Karelay (Masala Stuffed Bitter Gourd) is now all set to Serve.