Take it and and stuff it! I’m referring to the Karela, of course. This is one of those mouthwatering dishes I often crave. Then I think to myself: “No, that’s a pain in the #&* to make and I’m too lazy. When I actually take initiative to make it, I’m reminded that the only more complicated step to making it is going all the way to the hallway closet to dig out the string and tie up these babies. Stuffed Karela is actually very easy and totally worth the effort. If you don’t consume it all in one sitting, it’s also one of those dishes that can be served at any temperature for up to a week. Oh, and not to mention, it’s totally healthy–Karela, haldi (turmeric), amchor (mango powder), and other spices like saunf, with amazing healing properties.
Stuffed Karela Recipe
4 small-medium sized Karela
2 1/2 Tablespoons basin flour
2 Tablespoons oil (I prefer olive oil)
1/8 teaspoon hing (asofroteda)
1/2 teaspoon haldi (tumeric)1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon saunf (fennal seed) powder
1 teaspoon amchoor
1 teaspoon red chili powder (more or less to taste)
Salt to taste (about 1 1/2 teaspoons)
Step 1. Prep the Karela. Wash them. Slice them in half lengthwise. Remove the seeds, and soak them in saltwater for 1 hour.
Step 2. Prepare the stuffing. Heat some oil in a small frying pan/kadai. Add the cumin seeds. You’ll know you’re ready to move ahead when they begin to pop. Then add the hing. Add the basin flour and stir fry for 1 minute. Then add the haldi and remaining dry spices. Stir them over medium heat for a minute. Be careful not to burn.
Step 3. Stuff those babies and get cooking. Stuff the karela haves and tie them with a string. You can tie the halves back together, or just tie the halves tightly. I prefer the latter. You will have stuffing mix left over. You use this later. Save it.
Heat 2 tablespoons oil in a flat frying pain. Add the karela halves, and cover over medium heat. Cook for 2 minutes, and turn the karela. Repeat this until they are about done (they begin to soften). Add the remaining stuffing mix to coat the outside of the halves and cook again for 2 minutes on both sides.
And there you have it–Yummy, healthy, stuffed karela.