Bitter gourd is a most famous vegetable. It is a healthy diet too, and it lowers blood glucose for the diabetic. It has been used to treat diabetes in Ayurveda. The fresh bitter gourd is an excellent source of vitamin B, C, and rich in minerals. Various curries are also prepared even though its taste bitter, people not like it but adding little jaggery its bitter taste gone. This stuffed Karela is very tasty, don’t throw the peeling skin as the skin has various nutrients in it.
- 5-6 medium size Bitter gourd (Karela)
- 3-4 onion (thin sliced)
- 1 small mango(grated)
- ½ tbsp. turmeric powder
- ½ tbsp. red chili powder
- 1 ½ tbsp. coriander powder
- 2tbsp. fennel seed (powder)
- Little jaggery (not sugar)
- 3-4 Tbsp. Mustered oil
- Salt to taste
First, wash karelas, and scrape the skin with the pillar, put aside.
Make a slit in the karelas length wise and remove the seeds
Take a bowl, add karelas and scrape the skin and sprinkle with salt.
Let it leave40-60 minutes like that.
After that squeeze, steam them 4-5 minute.
On medium high heat add oil in a wide heavy bottom pan, add chopped onion and place sauté for 5-6 minutes or until light brown.
Add all spice, the skin of karelas, raw grated mango, and salt, jaggery mix everything together and fry 2-3 minutes.
If the inside of karela seeds are hard they remove the seeds and if seeds are soft then leave them in.
Let masala cool down then open with finger one karela at a time where the slit was made take1-2tbsp masala stuff and spread evenly then push the slit closed with thread or toothpick.
When all the karelas are stuffed then in the same pan take one tbsp. mustard oil places them all, add little water, cover it and cook8-10 minutes or until become tender.
When karelas are cooking with the help of the kitchen tong turn each of them around.
Stuffed Karela can be served hot or cold with chapatti, paratha nan, puri etc. When serving karela first remove thread or toothpick. Remember it
It can be refrigerated up to week.