Stuffed Karela By sonalib
by sonalib
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Pesarattu or green moong dal dosa is basically an Andhra specialty but has now been adopted in other cuisines as well. A much healthier version of dosa or rice pancakes, green moong dosa is prepared with soaked whole green moong and salt. A perfect breakfast option!
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Stuffed Karela By sonalib recipe - How to make Stuffed Karela By sonalib
Preparation Time: Cooking Time: Total Time:
4
Turmeric Powder: 1/4-1/2 teaspoon
Dhania Powder: 1/2 teaspoon
salt to taste oil for fryingCoriander/cilantro for garnish.
Paste:
2 to 3 cloves of garlic (lehsun) a small piece ginger (adrak)3-4 Jalopenos (Green Chilies)
Karelas: 7-8 medium sized
1 medium sized onion.
Besan: 1 tablespoon
Roasted Peanuts: 1/2 cup
Lemon Juice: 1 teaspoon
Sugar: 1/2 teaspoon
- Prepare:
- Peel the karelas. cut the karelas from middle and remove the inner filling (seeds etc). sprinkle about 2 teaspoons salt on them and let it soak for couple of hours (1-2 hours) in a plate.
- Chop the onions. grind the roasted peanuts in a dry grinder.
- Start:
- Put a pan on the gas and pour about 1 tablespoon of oil in it. saute the onions till light brown. add besan and peanut powder in at same time. add garlic/ginger/chilly paste. add turmeric, dhania powder and sprinkle salt to taste. add desired amount of sugar and lemon juice. mix it all up and cook for 5 mins on the gas. then let the filling cool.
- On the other side, remove the karelas from the salt. squeeze the karelas to remove the bitterness. now fill up the filling in the karelas.
- In a flat pan, put like 2-3 teaspoons of oil. put the karelas in the pan and cover the pan with the lid on a low flame. after about 5 minutes turn the karelas (making sure the filling does not come out). now cover the pan again. you can also cook on medium flame to make the karelas crispy.
- You can turn the flame off after making sure that the karelas are cooked. garnish with coriander leaves.
- Using conventional oven:
- 1. after filling the karelas and cook them in oven on about 250 degrees for 15-20 minutes or till they become crispy.
- Tastes great with parathas or rotis. enjoy!
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This recipe was contributed by sonalib on 19 Nov 2000
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