Hi Readers,
Despite the bitter taste of Bitter Gourd or Karela, it is usually a favorite vegetable for most Indian's. I like the Karela crispy fries made along with potatoes. Though, stuffed Karela is not my favorite, it is one of the favorite dish of my husband. So, yes Karela or bitter gourd finds a place in my kitchen quiet often.
I am not providing you the ingredients for this recipe below, because I am going to provide few different types of stuffing. The common & major ingredient is whole Karela or bitter gourd. For the stuffing, depending upon the number and size of Bitter gourd, please adjust the quantity of ingredients. So, here goes the recipe for you.
Halve whole karelas lengthwise in the middle. Wash and boil in water, adding salt and haldi. Discard the excess water.
When a little cool, scoop out the middle seedy portion from the boiled karela pieces to make space for the stuffing.
Fill the stuffings* into each half of boiled karela. Heat a little oil on a flat non-stick frying pan and fry the stuffed karelas on low fire - first on karela side and then on stuffing side. Press lightly on each stuffed karela while frying the stuffing side to flatten it as much as possible. Fry till nicely brown. Serve as side dish with rice.
*Variations of Stuffing :
1 : Heat mustard oil – add finely chopped onion. Fry a bit and add mashed boiled potato, salt, red chilli powder. Fry well on sim stirring the mash till it leaves a nice fried aroma and turns brownish.
2 : Heat oil. Add mashed potato, salt, red chilli powder. Fry a little. Add a bit of mustard-garlic-haldi paste and fry well.
3. Mix together besan, chopped onion, chopped green chilli, salt to taste and a few drops of mustard oil and use this as stuffing.
Variation : Boil Karelas whole, adding salt and haldi. Take out, cool and make half slit on the body of each boiled karela – in the middle portion on one side. Scoop out the seedy interior and stuff with any of the above three stuffings.
4:Heat oil. Saute onion, green chilli, garlic – all finely chopped. Fry a little. Add crushed badi . Mix well and fry. Use this as stuffing inside the whole karela.
5: Heat mustard oil, add mustard and garlic paste,add hali, salt and red chili powder. Cook till water is removed, take care not to over cook, mustard paste turns bitter if over cooked. Fill in the stuffing and fry the Bitter gourd again over medium flame.
Dust the stuffed whole karelas with a sprinkle of rice flour/cornflour and fry on pan nicely, rolling all over. Or deep fry.
Stuffed Karelas are great accompaniments with plain rice.
Despite the bitter taste of Bitter Gourd or Karela, it is usually a favorite vegetable for most Indian's. I like the Karela crispy fries made along with potatoes. Though, stuffed Karela is not my favorite, it is one of the favorite dish of my husband. So, yes Karela or bitter gourd finds a place in my kitchen quiet often.
I am not providing you the ingredients for this recipe below, because I am going to provide few different types of stuffing. The common & major ingredient is whole Karela or bitter gourd. For the stuffing, depending upon the number and size of Bitter gourd, please adjust the quantity of ingredients. So, here goes the recipe for you.
Halve whole karelas lengthwise in the middle. Wash and boil in water, adding salt and haldi. Discard the excess water.
When a little cool, scoop out the middle seedy portion from the boiled karela pieces to make space for the stuffing.
Fill the stuffings* into each half of boiled karela. Heat a little oil on a flat non-stick frying pan and fry the stuffed karelas on low fire - first on karela side and then on stuffing side. Press lightly on each stuffed karela while frying the stuffing side to flatten it as much as possible. Fry till nicely brown. Serve as side dish with rice.
*Variations of Stuffing :
1 : Heat mustard oil – add finely chopped onion. Fry a bit and add mashed boiled potato, salt, red chilli powder. Fry well on sim stirring the mash till it leaves a nice fried aroma and turns brownish.
2 : Heat oil. Add mashed potato, salt, red chilli powder. Fry a little. Add a bit of mustard-garlic-haldi paste and fry well.
3. Mix together besan, chopped onion, chopped green chilli, salt to taste and a few drops of mustard oil and use this as stuffing.
Variation : Boil Karelas whole, adding salt and haldi. Take out, cool and make half slit on the body of each boiled karela – in the middle portion on one side. Scoop out the seedy interior and stuff with any of the above three stuffings.
4:Heat oil. Saute onion, green chilli, garlic – all finely chopped. Fry a little. Add crushed badi . Mix well and fry. Use this as stuffing inside the whole karela.
5: Heat mustard oil, add mustard and garlic paste,add hali, salt and red chili powder. Cook till water is removed, take care not to over cook, mustard paste turns bitter if over cooked. Fill in the stuffing and fry the Bitter gourd again over medium flame.
Dust the stuffed whole karelas with a sprinkle of rice flour/cornflour and fry on pan nicely, rolling all over. Or deep fry.
Stuffed Karelas are great accompaniments with plain rice.
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