Stuffed bitter melon recipe Cooking method
Ingredients Stuffed bitter melon recipe
• Karela (Bitter melon) 4, size about 3 inch long. If long one, cut
into 3 inch pieces.
• Onion, 1 large size, finely chopped
• Green chili, 1 finely chopped
• Ginger, 1/2 inch finely chopped
• Garlic, 2 cloves, finely chopped
• Coriander, fresh, chopped, 1 Tbsp
• Canola oil, 3 tsp
• Besan (gram flour) 2 tsp
Spices
• Red chili powder, 1/2 tsp
• Salt, 4 tsp or to taste
• Coriander powder, 1 tsp
• Turmeric powder, 1/4 tsp
• Amchur (Mango powder), 1/2 tsp or lime/lemon juice, 1 tsp
• Cummin seeds, 1/8 tsp
• Hing
1. Wash kerala thoroughly with water. If keralas are of longer variety,
cut them into pieces of 3 inch size. Remove skin of all the pieces
by scraping with a sharp knife.
2. Keep the skin aside. Slit the karelas length wise. Remove the seeds.
Discard the seeds if very hard, otherwise mix them with the skin scrape.
3. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas.
Keep aside for about 1 hour.
4. Mix 1 tsp salt to karela skin and keep aside for 1 hour.
5. Heat a non sticking frying pan and add 2 tsp oil. When the oil
becomes hot, add cummin seeds and hing. When the seeds becomes dark,
add onion, green chili, ginger and garlic. Cook for 2-3 minutes and
add all the spices and besan. Stir well and cook until the mixture
turns light brown, about 5-7 minutes. Mix half the coriander leaves.
6. Take the karela skin in a sieve and wash thoroughly with water.
Add it to the washed skin scrape above mixture and stir.
7. Wash the karelas with water. Fill the above mixture in each karela.
8. Heat a non sticking frying pan and spray oil. Place all the karelas
in the pan, cover with a lid and reduce the stove to low. Let them
cook for 5-7 minutes. Change the side of karelas and again cover with
the lid. Kook for 5-7 minutes. Sprinkle coriander leaves.
Serve with roti, chapatti, bread, etc. or use for burgers
Your Stuffed bitter melon recipe is ready now
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