I am not a person who likes Bitter gourd or karela. But when you find that your family likes this vegetable, you will have find different ways to make this frequently. Hubby dear and Athamma loves bitter gourd in any form. I find myself making a saute of this vegetable and I remember that Kakarakayya kura was also quite frequent dish some years ago. I really wonder how and why we stopped making that dish these days.
This Spicy bitter gourd or stuffed karela recipe that I made a while ago, was surely different and very delicious, if I say it myself. I took it for office and my colleagues liked it very much too.
Wash and trim the sides
Boil the bitter gourds in a mix of turmeric, curds and salt.
The ingredients for the stuffing. To be ground into paste.
Fry in a non stick pan until done.
It takes 5 – 6 mins for frying the masala.
The cooked bitter gourds are left to cool down.
Remove the seeds inside
Stuff with the masala
Spicy bitter guard or stuffed karela recipe
For boiling Karela
Small bitter gourds / Karela – 3 cups (must have been 300 gms)
Turmeric powder a pinch
Curds / Yogurt – 1 cups
Lemon juice – 1 tsp
Salt a pinch
For the stuffing
Roasted Groundnut/ peanuts – 1/4 cup
Kopra / Dry Coconut – 1/4 cup
Sesame seeds / Til – 2 tsp
Whole dry Red chillies – 4
Salt to taste
Oil – 3 tsp
Cumin seeds/ Jeera – 2 tsp
Garlic – 4 cloves
Onions – 1 big
Coriander leaves for garnish
Method to prepare:
To cook the Bitter gourd.
Wash and trim the Karelas.
Trim on both sides of Karela without cutting in between.
Boil them in sour curd adding with salt, lemon juice, turmeric for 5 minutes. Keep it aside for it to cool down. Squeeze out the seeds from inside.
To make the masala:
Grind onion, red chillies, groundnuts, sesame seeds, salt, coconut and garlic coarsely.
Heat a pan with oil and fry the ground paste till it gets fine aromatic flavour. Remove from the oil.
Stuff the prepared masala in each karela evenly.
Ensure that each karela is stuffed properly.
To make the stuffed Karela
Place them one by one in the same hot oil and fry them on low heat to golden crispy brown.
Turn them gently without splitting inside masala.
Garnish with coriander leaves
This can be served hot with plain rice or with Sambar rice.