Mangalorean Recipes

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Home Other Regions Kerala Baked Karela

Baked Karela

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Quantity Measure  Ingredients  Description
1 Teaspoon Aam-Chur (sour mango powder) (dried mango) powder
1 Teaspoon Chilly Powder, Red  
1 Tablespoon Coconut - Grated /Desiccated  
1 Tablespoon Cooking Oil  
1 Tablespoon Coriander Leaves (Kothmeer) finely chopped
1 Teaspoon Coriander/Dhania Powder  
1 Teaspoon Garlic grated
1 Teaspoon Ginger grated
3 Medium Karela cleaned de-bittered and seeds removed
1 Medium Onion finely chopped
Half Teacup Paneer (Indian home made cheese)  
1 Medium Potatoes boiled, peeled mashed
1 Salt-Spoon Salt to taste
1 Teaspoon Sugar powdered
2 Medium Tomatoes ripe, grated coarsely
Half Teaspoon Turmeric Powder  


#  Make a slit lengthwise in each bitter gourd.
#  Boil bitter gourds in water till tender but not mushy. Remove, drain, press out all water carefully. Wash in cold water, press out water again. Wipe by patting dry if required. Keep aside.  # Mix all ingredients except: coriander, oil, onion, tomato. Keep aside half this mixture,
# Stuff gourds with remaining half. Tie securely with string so as slit does not open.
# Now heat oil in a shallow frying pan. Place stuffed gourds in it, and sauté on all sides, for 2 minutes. Cool a little, untie string. Carefully place in a shallow dish side by side. Sprinkle chopped onion and tomato all over gourds.
# Cover on top with remaining paneer mixture.
# Bake in hot oven at 250C for 8-10 minutes, or till tomatoes and onions are soft. Serve hot with khakras, puris, etc.

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