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