Bitter gourds aren't favorite among virtually if these square measure full of a spicy masala then no one will say no to them. if you want to read in hindi this recipe so please click this link bharwa karela recipe in hindi
Rinse the bitter gourds thoroughly and pat dry them well. Remove the stalk over the gourds and scrap out it skin using a knife. After this, slit each gourd in the center keeping it joint from the bottom. Scoop out the seeds and pulp fro the gourds.
Coat the gourds inside out with 3/4 salt. Also mix of the salt into the pulp and seeds as well. Keep the gourds aside for 15 minutes. These will release some water and also will get little less bitter in taste.
After 15 minutes, take a gourd at time and rinse them thoroughly with water. Place the scrapped skin into a bowl, followed by some water. Strain out the water and repeat the same process again. This way it gets rinsed too and the taste gets less bitter as well. Press down the scrapped skin with a spoon to squeeze out the water.
Also add raw mangoes, fennel powder, red chili powder and salt to the pan. Stir to mix everything really well and saute the stuffing for up to a minutes. Stuffing is ready, transfer it to a plate.
After 2 minutes, toss the gourds and cook for another 2 minutes. Flip the sides of gourds likewise and roast until golden brown in color from all sides.
Check the gourds. Bitter gourds are now done and ready, transfer them to a plate and garnish with some green coriander. Serve them with steaming hot pooris, paranthas or chapatti as side dish and relish eating.
Instead of raw mango, one tsp mango powder also can be used.
If mustard oil isn't on the market then the other vegetable oil also can be used.
Read more: kathal ki sabzi
Ingredients for Stuffed Bitter Melon
- Bitter Gourds - 250 grams
- Mustard oil - three to four tbsp
- Asafoetida - 1/2 pinch
- Cumin seeds - 1/2 tsp
- Red flavourer - 1/4 tsp
- Green coriander - one to a pair of tbsp (finely chopped)
- Raw mango - a pair of tbsp (finely chopped)
- Fennel powder - a pair of tsp
- Coriander powder - a pair of tsp
- Turmeric powder - 1/3 tsp
- Salt - 1.5 tsp or to style
How to create Stuffed Karela
Rinse the bitter gourds thoroughly and pat dry them well. Remove the stalk over the gourds and scrap out it skin using a knife. After this, slit each gourd in the center keeping it joint from the bottom. Scoop out the seeds and pulp fro the gourds.
Coat the gourds inside out with 3/4 salt. Also mix of the salt into the pulp and seeds as well. Keep the gourds aside for 15 minutes. These will release some water and also will get little less bitter in taste.
After 15 minutes, take a gourd at time and rinse them thoroughly with water. Place the scrapped skin into a bowl, followed by some water. Strain out the water and repeat the same process again. This way it gets rinsed too and the taste gets less bitter as well. Press down the scrapped skin with a spoon to squeeze out the water.
Prepare the masala
Heat a pan. Add 2 tsp oil to it and let it heat sufficiently. When the oil is hot add cumin seeds and reduce the flame to prevent the spices from browning. After this add asafoetida, coriander powder and skin gourds scrapped skin to it. Mix everything really well.Also add raw mangoes, fennel powder, red chili powder and salt to the pan. Stir to mix everything really well and saute the stuffing for up to a minutes. Stuffing is ready, transfer it to a plate.
Stuff the gourds
Open the gourds from the center and fill it up with the prepared masala and press down with a spoon. Likewise prepare remaining gourds as well.Cook the gourds
Heat a pan and add 3 tbsp oil to it. When the oil is hot place the gourds into the wok. Cover and cook the gourds on low flame for 2 minutes.After 2 minutes, toss the gourds and cook for another 2 minutes. Flip the sides of gourds likewise and roast until golden brown in color from all sides.
Check the gourds. Bitter gourds are now done and ready, transfer them to a plate and garnish with some green coriander. Serve them with steaming hot pooris, paranthas or chapatti as side dish and relish eating.
Suggestions
Use very little tiny size bitter gourds for creating this sabzi.Instead of raw mango, one tsp mango powder also can be used.
If mustard oil isn't on the market then the other vegetable oil also can be used.
Read more: kathal ki sabzi
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