Mangalorean Recipes

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Home Other Regions Kerala Stuffed Karela

Stuffed Karela

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Ingredients

 
Quantity: Measure: Ingredients: Description:
1 Teaspoon Coriander/Dhania Powder  
1 Ball Tamarind pingpong size
1 Ball Jaggery pingpong size
1 Medium Onion finely chopped
1 Nos Tomatoes finely chopped
half Teaspoon Ginger finely grated
half Teaspoon Garlic crushed
4 Nos Karela  
1 Teaspoon Chilly Powder, Red  
  Fistfull Salt for rubbing on gourd
1 Tablespoon Pea Nuts (Ground Nuts) crushed
1 Teaspoon Garam-Masala "black masala powder" ?
1 Salt-Spoon Salt to taste
Half Teaspoon Mustard Seed  
Half Teaspoon Jeera/Cumin Seeds  
2 Tablespoon Cooking Oil  
1 Teaspoon Coriander Leaves (Kothmeer) finely chopped for garnish
1 Stalks Curry Leaves  

Method

Scrape bitter gourds lightly.  Make vertical slits along each gourd.  Remove any ripe seeds.  Run salt all over gourds. Keep aside for 1 hour. Mash to pulp, remove and piths and seeds. Keep aside. Wash well in running water. Boil plenty of water, drop in washed gourds. Boil uncovered till gourds are soft but not mushy. Drain and wash well again.
Pat dry on kitchen towel. Mix all dry masalas and salt. Add peanuts, ginger, garlic, and mix well. Stuff each gourd with mixture. Cut into 1 inch thick slices. Heat oil, add curry leaves, seeds, and allow to splutter. Add asafetida, stir, add onions, stir till transparent. Soak tamarind and jaggery in 1/2 cup water till soft. Add tomatoes, stir and add jaggery pulp.
Add gourd slices and = cup water. Cover and cook till gravy gets thick, and oil starts to ooze. Garnish with chopped coriander, serve hot with chapattis.

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