Thursday 12 June 2014


Preparation time: 15 minutes
Cooking time : 20 minutes
Serves: 8

250 gms. bitter gourd(karele)
3 onions very finely chopped
1/2 tsp grated ginger (adrak)
1 green chilli paste
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel powder (saunf powder)
1/4 tsp dried mango powder (amchur)
1/4 tsp garam masala
2 tsp mango pickle mashed along with its masala
1/2 tsp coriander powder (dhania)
salt to taste
2 tbsp oil

Peel the bitter gourdand slit each bitter gourd lengthwise.
Apply a little salt to the inside and outside of the bitter gourd and keep aside in shade for an hour.
Drain the water from the bitter gourd and wash well and then squeeze then well.
Heat 2 tbsp oil in a pan and cook karelas under lid stiring occasionally  till their skin becomes tender.
Remove them from pan and scoop out the insides carefully creating a hollow in the centre and keep aside. 
 Heat the same pan with remaining oil and add the cumin seeds.
When they crackle, add finely chopped onions and saute till it turns translucent in color.
Add ginger, green chilli paste, dry mango powder, garam masala, mashed mango pickle,salt and coriander and mix well.
Sauté till the mixture leaves oil and keep aside to cool.
Fill the prepared mixture into the bitter gourd.
Serve hot along with parantha or chapati.

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