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Stuffed Karelas in Makhani Gravy
Tarla Dalal
06 December, 2024
Table of Content
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
60 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
80 Mins
Makes
4 null
Ingredients
Main Recipe
For the stuffed karelas
4 medium bitter gourd (karela)
1/2 cup yellow moong dal (split yellow gram) soaked for 2 hours and drained
1/4 tsp cumin seeds (jeera)
1/2 tsp grated ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp oil
1/4 cup chopped coriander (dhania)
For the makhani gravy
3 medium sliced tomatoes
1 medium sliced onions
2 large sized cloves of chopped garlic (lehsun)
12 mm. (1/2") piece chopped ginger (adrak)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (bhopla / kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 cup low fat milk
1/2 tsp cornflour
1 tsp oil
salt to taste
Method
- 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.
- 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.
- Place the steamed bitter gourd on a serving plate and pour the hot makhani gravy over it.
- Serve hot with chapatis.
Stuffed Karelas in Makhani Gravy recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 135 cal |
| Protein | 7.7 g |
| Carbohydrates | 20.8 g |
| Fiber | 6.1 g |
| Fat | 2.3 g |
| Cholesterol | 0 mg |
| Sodium | 29.1 mg |
Click here to view Calories for Stuffed Karelas in Makhani Gravy
The Nutrient info is complete
Foodie#438266
July 20, 2020, 2:17 p.m.
the stuffing n d gravy tastes very good.. but somehow d bitterness of karelas overpowered d recipe.. pls advice
