• 8 – medium sized karelas
• 4-5 – medium sized Onions
• 1 tsp – Cumin seeds
• 1 tsp -turmeric powder
• 2 tsp – cumin-coriander powder
• 1 tsp – dry Mango powder(Amchur)
• Salt to taste
• 4-5 tsp – cooking oil
- Slightly smoothen the covering of the karelas by using a scraper to take out the ridges and its dark green skin.
- Don’t scrape too heavily.
- Now slit open the karelas from the sides and deseed them.
- Do not throw the seeds.
- Place the karelas in a steamer and steam them for about 15 minutes. Be careful not to oversteam the karelas else they will become too fragile to be stuffed.
- In the meanwhile, grind the five onions and the karela seeds in a food processor.
- In a shallow wok, add 2-3 tsp oil.
- After oil gets heated, add cumin seeds and let it crackle.
- Now add the ground onions.
- Saute for a long time till the onion starts turning golden in color.
- Now add rest of the ingredients and continue to saute till it becomes dark brown in color.
- The masala is now ready.
- After the karela and masala are cooled, stuff the karelas with the masala.
- Heat a griddle.
- Add 1-2 tsp of oil.
- Now place the karelas on the hot griddle and allow it to become reddish brown on all sides on slow flame.
- Serve with hot chappatis.
Recipe courtesy of Samira Kushwaha