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Not such a bitter pill
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Serve your family stuffed bitter gourd for a change
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PHOTO: C. RATHEESH KUMAR
RECOMMENDED FOR DIABETICSBitter gourd
Bitter gourd is a popular vegetable in Indian cooking, where it is often prepared with potatoes and served with yoghurt to offset the bitterness, or used in sabji. It is even prepared as a curry on its own or with potato or as a stuffed vegetable.
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Stuffed bitter melon (Karela)
Ingredients
Karela (bitter melon/gourd): 1 lb.
Select medium-sized ones.
Salt: 1 tsp
Stuffing
Cooking oil: 1 tbsp
Onions: 2
Garlic cloves: 4
Fresh ginger: 1” piece
Cumin powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: half a tsp
Salt: Half a tsp or to taste
Amchoor (mango powder): 1 tsp
Water: 1 tbsp
Cooking/Frying
Thread to wrap and tie up the bitter gourd.
Cooking oil: quarter cup
Water: 2 tbsp
Method:
Step 1 To prepare the karela, wash it well and scrape off the skin with a knife. Cut a slit vertically into the belly of the karela. Rub the skin and the insides with salt. Set aside for 20 minutes. During this time the stuffing may be prepared. After 20 minutes, you will see lots of water as a result of salting. Squeeze out as much water as possible. To control salt, wash rinse, squeeze out water and pat the karela dry.
Step 2 For the stuffing the vegetables must be prepared. Chop the onions finely, about the size of cooked rice with a knife or a grater. Peel and mince the garlic cloves. Peel and chop the ginger finely. In a heavy pan, heat cooking oil. Add onions, and salt. Sauté till the onions are transparent. Add garlic and ginger; stir well. Add cumin, coriander, turmeric powder and amchoor. Stir well. Sauté for about two minutes. Add water and sauté another two minutes. Turn off the heat.
Step 3 To cook/fry the karela, first fill the belly of the karela with the stuffing. Wrap karela with thread so that the stuffing does not fall out. In a heavy bottomed pan, put cooking oil, water and stuffed karela. Turn on the heat. As soon as the steam starts to build, cover the pan with the lid, and turn the heat to medium low and cook for about four minutes. Turn over the karela, cover and cook for another four minutes.
RISHI MANUCHA
Sous Chef
Taj Connemara
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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