Halwai November 7, 2019

Ingredients:

• 1/4 kgs – Karela
• For stuffing paste and gravy:
• 1/2 cup – Grated Coconut
• 2 tsp – Besan
• 2 tbsp – Powdered groundnut
• 2 tsp – Red Chilli powder
• 1/2 tsp – Coriander seed powder
• 1/2 tsp – Cumin seed powder
• Lime juice of one full Lime
• 1/2 cup – Water
• Chopped Coriander leaves
• 2-3 tbsp – Sugar
• Salt to taste
• For seasoning
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Asafoetida
• For garnishing
• Chopped Coriander leaves

Method:

  1. Peel the karela. Cut into 3 pieces horizontally. Remove the seeds from inside the karela. Slit each piece vertically for putting the stuffing paste.
  2. Apply salt to the above pieces and marinate for 10 minutes. Squeeze the karelas to remove excess water.
  3. Mix all the ingredients for stuffing paste with 1/2 cup of water. Keep part of it aside for the gravy.
  4. Stuff the karelas with the paste.
  5. For seasoning, heat 1 tbsp oil in a pan. Add mustard seeds and asafoetida.
  6. Add stuffed karela pieces, cover the pan and cook for 10 – 15 minutes.
  7. Turn the karela pieces once while cooking.
  8. Add the reserved paste to the gravy. Cook the karelas in the gravy till done.
  9. Garnish with coriander leaves and serve with roti or chapatti.

Recipe courtesy of Jyotika