Saturday, July 25, 2009

Stuffed Karela

Inspired from Prathibha's version at The Chef and her kitchen


5 medium bittergourd cut into rounds
Salt to taste
1/2 tsp turmeric powder
1/4 tsp tamarind paste
1 tbsp grated jaggery
Oil as required

For stuffing-

1 tsp cumin seeds
2 cloves
2 red chillies
1 tbsp coriander seeds
5-6 pepper
1 tbsp blackgram dal
2 tbsp bengalgram dal
2 tbsp gram flour
Small piece of cinnamon
Salt to taste

Remove the seeds from the bittergourd and cook them with water, turmeric, salt, jaggery and tamarind paste till soft. Use just enough water so that you dont have to drain out the excess water. Keep aside.

Heat a drop of oil and roast the ingredients for filling except salt and gram flour. Cool and grind with salt to a coarse powder. Dry roast the gram flour seperately and add to the masala powder. Add a little oil to make the masala wet. Stuff these in the bittergourds.

Heat about 2 tsps of oil and fry these bittergourd pieces till crisp and done.

Serve with rice.
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