Stuffed Karelas in Makhani Gravy
by Tarla Dalal
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Karela is a low calorie vegetable which is acclaimed for its anti-diabetic properties. This recipe is an attempt to make them appealing. The karelas are stuffed with moong dal and served in a makhani gravy that is made using very little oil. Enriched with protein, calcium, vitamin A, vitamin C, iron and fibre, this recipe is a delectable way to savour this "not so popular" vegetable.
- Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas).
- 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 bitter gourd and keep aside for 10 to 15 minutes.
- 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.
- Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
- Add the coriander leaves and mix well. Cool a little.
- Fill this mixture into the bitter gourd and steam them for 10 to 15 minutes till they are cooked. Cut each karela into 2 and keep aside.
- 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.
- Blend the mixture into a smooth purée.
- Heat the oil in a non-stick pan and add the cumin seeds.
- When the cumin seeds crackle, add the puréed tomato mixture, kasoori methi, chilli powder and salt and simmer for 5 to 7 minutes.
- Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.
- Place the steamed bitter gourd on a serving plate and pour the hot makhani gravy over it.
- Serve hot with chapatis.
Nutrient values (Abbrv) per serving
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