Ingredients
-
200 gm Karela
-
Salt (for sprinkling)
-
1/2 cup Besan (gram flour)
-
1 tsp Amchur powder
-
2 tsp Chili powder
-
2 tsp Dhaniya powder
-
1/2 tsp Haldi (turmeric) powder
-
1 tsp Garam masala
-
1 Onion - (medium-sized ,finely chopped)
-
3-4 cloves Garlic - finely chopped
-
A small piece of Ginger - finely chopped
-
2 Green chillies - finely chopped
-
1/4 cup Roasted coarsely ground Peanuts
-
2 tbsp Sesame seeds
-
2 tsp Jaggery
-
Fresh chopped Coriander
-
3-4 tbsp Oil
-
A pinch of Asafoetida (hing)
-
Water (for sprinkles)
About
Stuffed Karela is a traditional Indian dish where bitter gourds (karela) are filled with a spiced stuffing made from onions, spices, and herbs. The karela is then slow-cooked until tender, balancing its natural bitterness with rich, savory flavors. This dish is both nutritious and satisfying, making it a popular addition to Indian meals.
Benefits –
- Supports Blood Sugar Control – Karela is known for its natural properties that help regulate blood sugar levels.
- Rich in Nutrients – High in vitamins C, A, and antioxidants that boost immunity.
- Promotes Digestion – Packed with fiber, which aids in smooth digestion and prevents constipation.
- Detoxifies the Body – Acts as a natural cleanser, flushing out toxins from the liver and blood.
- Low in Calories – A healthy option for weight management while keeping you full longer.
Steps
|
1
Done
|
Peel 200 gm karela, keep the skin aside, slit in the center, remove seeds, and sprinkle salt on karela and skin. Set aside for 15-20 minutes, then rinse to remove bitterness. |
|
2
Done
|
To make the stuffing, dry roast 1/2 cup besan until golden and transfer to a bowl. |
|
3
Done
|
Add karela skin, 1 tsp amchur, 2 tsp chili powder, 2 tsp dhaniya powder, 1/2 tsp haldi, 1 tsp garam masala. |
|
4
Done
|
Then add 1 finely chopped onion, 3-4 chopped garlic cloves, 1 small chopped ginger piece, and 2 chopped green chilies. |
|
5
Done
|
Add 1/4 cup coarsely ground roasted peanuts, 2 tbsp sesame seeds, 2 tsp jaggery, fresh coriander, salt, and 2 spoons of water. Mix into a semi-dry stuffing. |
|
6
Done
|
Stuff the karela cavities with the mixture. |
|
7
Done
|
Heat 3-4 tbsp oil with a pinch of asafoetida in a pan, place the stuffed karela, cover, and cook on medium flame. |
|
8
Done
|
Flip gently, sprinkling water occasionally to prevent burning, and cook evenly on all sides. Serve hot with roti or dal rice. |
