Karela Stuff


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Added to 3 cookbooks   This recipe has been viewed 7955 times

Yummy bitter gourds or karela stuff recipe for both karela lovers and those who shy away from the bitter karela taste. The spicy onion masala stuffing works wonders with karela and potatoes.

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Karela Stuff recipe - How to make Karela Stuff

Preparation Time: Preparation Time : 20 mins.   Cooking Time: Cooking Time : 60 mins.   Total Time:    

Ingredients
Method


for the stuffed karelas

    for the stuffed karelas
  1. Peel the karelas and keep the peel aside for use in another recipe (karela theplas).
  2. Slit each one lengthwise. using a sharp knife, scoop out the insides carefully creating a hollow in the centre. apply a little salt to the inside and outside of the karelas and keep aside for 10 to 15 minutes.
  3. Heat the oil in a non-stick pan and add the cumin seeds. when they crackle, add the soaked moong dal, green chilli, ginger, turmeric powder and salt and mix well.
  4. Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
  5. Add the coriander leaves and mix well. cool a little.
  6. Fill this mixture into the karelas and steam them for 10 to 15 minutes till they are cooked. cut each karela into 2 and keep aside.

for the makhani gravy

    for the makhani gravy
  1. Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. allow to cool completely and remove the cloves and cinnamon and discard them.
  2. Blend the mixture into a smooth purée.
  3. Heat the oil in a non-stick pan and add the cumin seeds.
  4. When the cumin seeds crackle, add the puréed tomato mixture, kasoori methi, chilli powder and salt and simmer for 5 to 7 minutes.
  5. Dissolve the cornflour in the milk and add it to the prepared gravy. simmer for a few minutes.

how to proceed

    how to proceed
  1. Place the steamed karelas on a serving plate and pour the hot makhani gravy over it.
  2. Serve hot with chapatis.


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This recipe was contributed by vishakha_p on 28 May 2002


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