Masala Stuffed Karela Recipe | yummyfoodrecipes.in By, 2017-05-17 Masala Stuffed Karela Recipe | yummyfoodrecipes.in Explore the taste of Masala Stuffed Karela Recipe. This dish is spicy, tasty and healthy. It is perfect for any occasion. Prep Time: 25min Cook time: 30min Ingredients: For the Marinate 4bitter gourd (karela),1 tablespoonsalt,1 tablespoonlemon juice,2 tbspghee,choppedgarlic (lehsun),2 tspchopped green chilies,1/2 cupchopped tomatoes,2 tspchopped ginger (adrak),2 tbsplemon juice,2 tspPunjabi garam masala(for the see the notes below),1 tspcoriander (dhania) powder,2 tbspchopped coriander (dhania) for the garnish, For the Filling 2 tablespoonsoil,1 teaspooncumin seeds (jeera),1/8 teaspoonasafoetida (hing),2 tablespoonsgram flour (besan),2 tablespoonscoriander powder (dhania),1 tablespoonfennel seeds powder (saunf),1 1/2 teaspoonsalt,1/2 teaspoonturmeric,1/2 teaspoonred chili powder adjust to taste,1-1/2 tablespoonmango powder (amchoor), For Cooking Step 2 tablespoonsof oil,1/2 teaspoonsalt, Instructions: Preparing the Kerala Wash the karela thoroughly and use a knife, scrape the skin and set the scraps aside. Make a lengthwise slit in the karela and remove the seeds. Add karela to a bowl and mix and sprinkle with salt and lemon juice and let it marinate for at least an hour. Squeeze the karela to remove all the marinade and wash karela twice with hot water and then squeeze out all the water. Separate the scrapings from the whole karela. Preparing the Filling: Heat the oil in a saucepan and test the heat by adding one cumin seed to the oil and if the seed cracks right away, the oil is ready. Add the cumin seeds and asafoetida to the oil and after the cumin seeds crack, add the karela scrapings and stir- fry for about 2 minutes. Add gram flour (besan) and stir-fry for a minute. Add coriander powder, fennel powder, turmeric, chili powder, and mango powder and saute for a minute and then turn off the heat. Stuff the split karelas with this spice mixture Tie the karelas with a thread so that the stuffing does not come out while cooking. Cooking the Stuffed karelas: Add 2 tablespoons of oil in a saucepan over medium heat and spread the stuffed karelas in the pan and sprinkle with salt. Cover the pan and let it cook for about 2 minutes. Turn the karelas over to the uncooked side and cook for about 1 minute and repeat until all four sides of the karelas are cooked. Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes. Remove the lid to see if the karelas are tender and gently turn them over a few more times, make sure they are covered with the spice mixture. Stuffed karela can be served hot or cold and can be refrigerated up to a week. Variations For a slightly sweeter taste add 2 tablespoons of sugar and cook with spice filling. Check More Punjabi Recipes Meghna Nath

Masala Stuffed Karela Recipe

Masala Stuffed Karela Recipe

Masala Stuffed Karela( Bitter Gourd) is a Punjabi delicacy. It is stuffed with a mouthwatering masala that has a rich spicy taste. Serve this with rotis or rice to make a homely and satisfying meal.

Ingredients

For the Marinate

  • 4bitter gourd (karela)
  • 1 tablespoonsalt
  • 1 tablespoonlemon juice
  • 2 tbspghee
  • choppedgarlic (lehsun)
  • 2 tspchopped green chilies
  • 1/2 cupchopped tomatoes
  • 2 tspchopped ginger (adrak)
  • 2 tbsplemon juice
  • 2 tspPunjabi garam masala(for the see the notes below)
  • 1 tspcoriander (dhania) powder
  • 2 tbspchopped coriander (dhania) for the garnish
  • For the Filling

    • 2 tablespoonsoil
    • 1 teaspooncumin seeds (jeera)
    • 1/8 teaspoonasafoetida (hing)
    • 2 tablespoonsgram flour (besan)
    • 2 tablespoonscoriander powder (dhania)
    • 1 tablespoonfennel seeds powder (saunf)
    • 1 1/2 teaspoonsalt
    • 1/2 teaspoonturmeric
    • 1/2 teaspoonred chili powder adjust to taste
    • 1-1/2 tablespoonmango powder (amchoor)

    For Cooking Step

    • 2 tablespoonsof oil
    • 1/2 teaspoonsalt

Directions

Preparing the Kerala

  • Wash the karela thoroughly and use a knife, scrape the skin and set the scraps aside.
  • Make a lengthwise slit in the karela and remove the seeds.
  • Add karela to a bowl and mix and sprinkle with salt and lemon juice and let it marinate for at least an hour.
  • Squeeze the karela to remove all the marinade and wash karela twice with hot water and then squeeze out all the water.
  • Separate the scrapings from the whole karela.

Preparing the Filling:

  • Heat the oil in a saucepan and test the heat by adding one cumin seed to the oil and if the seed cracks right away, the oil is ready.
  • Add the cumin seeds and asafoetida to the oil and after the cumin seeds crack, add the karela scrapings and stir- fry for about 2 minutes.
  • Add gram flour (besan) and stir-fry for a minute.
  • Add coriander powder, fennel powder, turmeric, chili powder, and mango powder and saute for a minute and then turn off the heat.
  • Stuff the split karelas with this spice mixture
  • Tie the karelas with a thread so that the stuffing does not come out while cooking.

Cooking the Stuffed karelas:

  • Add 2 tablespoons of oil in a saucepan over medium heat and spread the stuffed karelas in the pan and sprinkle with salt.
  • Cover the pan and let it cook for about 2 minutes.
  • Turn the karelas over to the uncooked side and cook for about 1 minute and repeat until all four sides of the karelas are cooked.
  • Sprinkle 2 tablespoons of water and the remaining spice mixture over the karelas. Cover the pan and let it cook for 2 more minutes.
  • Remove the lid to see if the karelas are tender and gently turn them over a few more times, make sure they are covered with the spice mixture.
  • Stuffed karela can be served hot or cold and can be refrigerated up to a week.
Variations
  • For a slightly sweeter taste add 2 tablespoons of sugar and cook with spice filling.

Check More Punjabi Recipes

Meghna Nath

This Recipe Rate :
(0) Reviews

Reviews

Sign up for our Recipe of the Day newsletter