Wednesday, May 15, 2013

Onion and garlic free Stuffed Bitter Gourd

Bitter gourd or Karela is not everyone's favourite. But everyone in my family just loves them. I remember whenever I made fried and crispy bitter gourd my son ( who was very small then)  would always complain why I had made such less quantity.

I generally make stuffed bitter gourd using onion as the base. Few years back my sister made these when I was visiting her. Since then I am hooked on to this recipe. The only prerequisite is raw mango. I  freeze grated raw mango to use when not in season for various dishes and sauces.

Bitter gourd                                350gms
Mustard oil                                  2tbsp
Mustard seeds                             1 tsp
Fennel seeds                               1 tsp 
Vinegar.                                     1 tbsp

Boiled potato.                            1 cup (grated)
Red chilly pd.                             1 tsp
Grated raw mango.                     1 tbsp
Fennel pd                                   2 tsp
Coriander pd.                             1 tsp
Garam masala                             1/4tsp
Salt.                                          To taste
Sugar                                         2 tsp 
ginger paste                               1 tsp

  1. Wash and peel bitter gourd.
  2. Slit them open. If they are  too long cut them into 2 or 3 pieces.
  3. Rub salt on them.
  4. Boil water in a pan. Add 1 tbsp of vinegar to it. Boil bitter gourd in this water till tender.
  5. Drain in a colander. Let  them cool. 
  6. Lightly squeeze them to remove excess water.
  7. Check the seeds, if they are too hard remove them.
  8. Mix all the ingredients under filling.
  9. Taste and adjust seasoning.
  10. Fill this stuffing in bitter gourd.
  11. Heat oil in a  non stick pan.
  12. Crackle mustard seeds and fennel seeds.
  13. Now carefully place the stuffed bitter gourd in the pan in a single layer.
  14. Cook on medium to high till they are brown on all sides.
  15. Turn them carefully  in between so that they brown uniformly on all sides.
  16. Serve hot with rice and curry or an Indian bread of your choice.