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Not such a bitter pill
.
Stuffed bitter gourd (Karela)
Ingredients
Karela (bitter 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: 1/2 a tsp
Salt 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 To make the stuffing, first, 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 MANUCHASOUS 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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