Karela Masaledar is the delicious recipe of stuffed spice up bitter gourd. The stuffing is made from the simple yet elegant Indian spices and the recipe is perfect to serve with any Indian flat bread.
Preparation time: 12-15 minutes
Cooking time: 20-25 minutes
Servings: 6-8 persons
Ingredients:
- 1 kg bitter gourd (karela)
- 1 tbsp ginger-garlic paste
- 2-3 green chillies paste
- 1/2 tbsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 onion thinly chopped
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- 1/4 tsp dried mango powder
- 1 tsp mustard oil
- Salt to taste
- 1 small thread roll (preferably white)
- 1 tbsp oil
How to make Karela Masaledar:
- Peel the karelas and slit them from any one side.
- Remove all the seeds and fill the salt inside karela.
- Keep the salted karela aside for 10-20 minutes.
- Now wash the karela and completely squeeze the whole water.
- Pat dry them with kitchen napkin.
- Combine salt, mustard oil, onion, ginger-garlic paste, green chillies paste and all the dried spices.
- Mix all the ingredients very well in a bowl.
- Heat the oil in a non-stick pan and saute karela for few minutes until lightly browned.
- Take out from the oil and allow to cool them for few minutes.
- Now fill the spice mixture into the fried karelas and stuff them very well.
- Tightly roll the thread around the karela.
- Place them in the same pan in which they were previously fried.
- Cover the pan and stir fry the karelas for 6-7 minutes on low flame.
- Do not add oil instead drizzle few drops of water over all on the karelas.
- When the karela seems done then remove the thread and place the karela on serving plate.
- Serve hot with Indian chapati, puri or naan.
Chef Tips:
- I prefer white color thread to roll the karelas, it’s because sometime the colored threads leaves their color on karelas, which is not good to serve.
- I generally use mustard oil for the stuffing, it’s because this oil is healthy and makes a tasty spiced up karelas, but you can go with any normal cooking oil.
