Tuesday, July 27, 2010

Stuffed Karela and Onion Curry

Cooking time: 30 minutes
Karela (Bitter guard): 6 small pieces
Mustard Oil: 2 tablespoon
Onions: 4 medium size

For Stuffing:
Onions: 2 medium size, ground
Turmeric powder: 1 teaspoon
Coriander seeds: 3 teaspoon
Cumin seeds: 1 teaspoon
Chilly powder: 1 teaspoon
Fennel seeds: 1/2 teaspoon
Aamchur powder: 1 teaspoon
Salt: to taste
Peel karela and break them open in the middle vertically for stuffing.
Dry roast coriander, fennel and cumin seeds together and grind them and mix with all other ingredients of stuffing together to make a thick paste.
Add stuffing to karela and close the opening using a thread or tooth pick.Heat mustard oil in a pan till starts leaving smoke.
Now remove from the burner and keep it aside for cooling for 5 minutes.Add stuffed karelas one by one to the pan and place it on the burner again.
Turn karelas as they are being cooked.
Add full medium size onions cut into four part without breaking after karelas are half cooked. After 20 minutes or so, karela will be fully cooked from all sides.
Serve hot with chapatis or plain prathas.
1. To remove bitterness from karela, smear salt after peeling them and keep it aside in a slanting dish for 1 hour.
2. Replacing aamchur powder with fresh raw mango paste gives a different taste.