From Ayurveda perspective, Stuffed Karela is a perfect dish for our diets because Ayurveda recommends incorporating all the six tastes in every meal, bitter being one of them. Normally it is difficult to incorporate the bitter taste in your meal but Karela/bitter-gourd being bitter, it is easy. Since Karela is a bitter vegetable and that’s why it is also called bitter gourd. You will normally find this in North Indian weddings as one of the tawa vegetables.
|Preparation Time:||50 minutes|
|Karela (thin bitter gourds)||1 lb|
|Chopped red onion||1 cup|
|Vegetable oil||3 tbsp|
|Haldi (turmeric powder)||1/2 tsp|
|Jeera (cumin seeds) powder||1/2 tsp|
|Coarsely ground saunf (fennel) seeds||1/2 tsp|
|Red chilli powder (lal mirch)||1/2 tsp|
|Dhaniya (coriander) powder||1 tsp|
|Amchur (dried mango powder)||1 tsp|
|Garam Masala||1/2 tsp|
- Peel bitter gourds lightly and wash them. Slit them lengthwise and scoop out the seeds and surrounding tissues. Rub a little salt inside and outside the bitter gourds. Keep them aside for an hour or so. This is to reduce their bitterness.
- Separate out the hard seeds and throw them away. Keep aside rest of the material for stuffing. Chop onions finely.
- Heat 1 tbsp oil and chopped add onions. Fry till they become translucent. Keep stirring for even cooking.
- Add jeera, haldi, red chili, dhaniya, amchur, garam masala, saunf and salt. Mix well. Add the scooped out seeds and cook for a few minutes. Turn off the heat and keep it aside. Stuffing is ready.
- Once the stuffing cools off, fill the bitter gourds with the stuffing. Tie some cotton thread just to make sure that stuffing does not come out but it’s not necessary.
- Heat the remaining oil and add bitter gourds. Stir fry for a few minutes. Reduce the heat. Cover it and let it cook.
- Cook till they are evenly browned and become soft (about 20 minutes) and then turn off the heat. Stuffed Karela is ready.
- Serve them hot with paranthas and Raita.