Stuffed Bittergourds Recipe
Ingredients
| Karela | 500 Gram | |
| Salt | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Oil | 1/2 Cup (16 tbs) | |
| Onions | 2 Medium, minced | |
| Ginger paste | 1 Teaspoon | |
| Garlic paste | 1 Teaspoon | |
| Curry leaves | 8 | |
| Tamarind paste | 1 Teaspoon | |
| 2 tablets sugar-free sweetener, powdered | ||
| Water | 1 Cup (16 tbs) | |
| Spice paste | ||
| Tamarind paste | 2 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Red chilli powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 tbsp chopped coriander leaves | ||
Directions
Wash bittergourds, scrape gently and make a slit on one side to come three-quarters of the way up.
Carefully remove seeds and rub salt and turmeric all over bittergourds.
Set aside for 1-2 hours.
Place bittergourds in a pan with enough water to cover over high heat and boil for 5-10 minutes till half-cooked.
Drain and squeeze out all liquid.
Combine ingredients for spice paste and stuff into bittergourds.
Tie with cotton thread and set aside.
Heat oil in a non-stick frying pan over moderate heat.
Add bittergourds and fry gently, turning occasionally till brown and crisp on all sides.
Drain and keep warm.
Add onions to pan and fry till honey-coloured.
Stir in ginger, garlic, curry leaves, tamarind, sweetener and water and simmer for about 5 minutes till gravy thickens.
Arrange bittergourds in a serving dish, pour gravy over them, garnish with coriander leaves and serve hot with roti.
Carefully remove seeds and rub salt and turmeric all over bittergourds.
Set aside for 1-2 hours.
Place bittergourds in a pan with enough water to cover over high heat and boil for 5-10 minutes till half-cooked.
Drain and squeeze out all liquid.
Combine ingredients for spice paste and stuff into bittergourds.
Tie with cotton thread and set aside.
Heat oil in a non-stick frying pan over moderate heat.
Add bittergourds and fry gently, turning occasionally till brown and crisp on all sides.
Drain and keep warm.
Add onions to pan and fry till honey-coloured.
Stir in ginger, garlic, curry leaves, tamarind, sweetener and water and simmer for about 5 minutes till gravy thickens.
Arrange bittergourds in a serving dish, pour gravy over them, garnish with coriander leaves and serve hot with roti.
Chef
