STUFFED KARELA/ STUFFED BITTER GOURD (ANDHRA STYLE)

Recipe for Stuffed Karela

Karela or bitter gourd is not liked by many people because of its bitter taste. It is stir-fried with vegetables or even stuffed. In north India, it is prepared with onions, tomatoes, dry mango powder, fennel seeds, etc. In south India, most of its preparations are done with fresh coconut and other spices. This is a spicy and tasty recipe from Andhra which can be had with simple dal and rice.

Bitter gourd is a rich source of vitamin C and A. Thus is a very good antioxidant. It reduces blood sugar levels giving benefits to diabetic patients. It is low in calories and stimulates easy digestion. These are very few from the many benefits that this super vegetable has.

 Ingredients

 

• 8 to 10 nos bitter gourd (small sized),
•  ½ cup fresh coconut (grated),
• 1-inch piece ginger,
• 10 to 12 cloves garlic,
• 1 tsp red chilly powder,
• ¼ tsp turmeric powder,
• 1 tsp coriander powder,
• ½ inch cinnamon,
• 4 nos cloves,
• ½ tsp skinned urad dal,
• 5 to 6 curry leaves,
• 3 tbsp oil,
• salt to taste.

How to make

Wash and peel the bitter gourd. Make a lengthwise cut in the gourd. Rub some salt in the cut and on the outer surface. Keep aside for at least 30 to 40 mins. Squeeze out the moisture of the gourd.

Put all the ingredients except oil, urad dal and curry leaves in a grinder and make a coarse mixture without adding any water. Stuff this masala in the gourds.

Heat some oil in a kadhai. Add the urad dal and curry leaves. As the dal will change its colour to golden brown add the stuffed gourds and sauté on medium heat for 8 to 10 mins. Serve with simple yellow dal and rice.

Tips

• Do not remove the tender flesh or seeds of the bitter gourd.
• The bitter gourd has some salt in it even after squeezing out the salty water from it. The amount of salt in the stuffing masala should be balanced accordingly.
• Use small, light green tender bitter gourds for this recipe.
• The bitterness of the bitter gourd can be reduced by various methods like marinating in salt or yoghurt, boiling in salt water for 5 to 10 minutes and then discarding the water.