Stuffed Karelas In Gravy Recipe
Summary
Ingredients
| Medium-sized karelas : 1 kg, salted, boiled and de-seeded | ||
| Khoya | 1/4 Kilogram (For Stuffing: Paneer : 1/4 kg ') | |
| Onions | 2 , chopped (For Stuffing: Paneer : 1/4 kg ') | |
| Kishmish | 2 Tablespoon (For Stuffing: Paneer : 1/4 kg ') | |
| Pea nuts : 2 tbsp | ||
| Jaggery | 200 Gram (For Stuffing: Paneer : 1/4 kg ') | |
| Tamarind pulp : 1 tbsp | ||
| Coriander | 1 Teaspoon (For Stuffing: Paneer : 1/4 kg ') | |
| Mango powder | 1 Teaspoon (For Stuffing: Paneer : 1/4 kg ') | |
| Red chillies | 1 Teaspoon (For Stuffing: Paneer : 1/4 kg ') | |
| Onion paste : 2 tbsp | ||
| Tomato pulp : 2 tbsp | ||
| Ginger-garlic paste : 1 tbsp | ||
| Haldi | 1/2 Teaspoon (For the Gravy :) | |
| Red chillies | 1/2 Teaspoon (For the Gravy :) | |
| Salt | To Taste (For the Gravy :) | |
Directions
1. Fry de-seeded karelas lightly.
2. Fry the stuffing lightly, add salt, masalas, green coriander, mango powder and red chillies.
3. Stuff karelas tightly with the filling.
4. Make a gravy with the paste of onions, garlic-ginger, tomatoes, haldi, salt and red chillies.
5. Sieve when done.
6. Thicken with cornflour.
7. Arrange stuffed karelas in an oven-proof baking dish.
2. Fry the stuffing lightly, add salt, masalas, green coriander, mango powder and red chillies.
3. Stuff karelas tightly with the filling.
4. Make a gravy with the paste of onions, garlic-ginger, tomatoes, haldi, salt and red chillies.
5. Sieve when done.
6. Thicken with cornflour.
7. Arrange stuffed karelas in an oven-proof baking dish.
Chef
