Stuffed Karela (Bitter gourd)

This was and still is among my comfort food. Karela was a staple in our house. Surprisingly, I never had to be coaxed into eating this veggie, I would eat any version of it with relish. The way Ma would make it, it would retain some of its bitterness, but what taste !!! Absolutely yummy.

Everyone has their signature way of preparing this dish. This is the way Ma makes it.

Ingredients

3 karelas, washed and skin scraped off
2 small onions or 1 large onion, chopped fine
1" ginger, finely chopped
3-4 cloves garlic, minced
2 green chillies, minced
1 tsp panch phoran
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/4th tsp cayenne pepper (you can increase the quantity if you like heat)
1 tsp dried mango powder (amchoor) or juice of 1/2 lime
1/4th cup chopped coriander powder
Salt to taste
Pinch of asafoetida (hing)
Oil, Non stick cooking spray

Make a lengthwise slit on the karelas. Sprinkle / rub salt generously and keep aside for an hour.

In the mean time, heat oil in a pan. Add a pinch of hing, panch phoran and the minced green chillies. When the green chillies turn light brown add chopped onion, minced garlic and chopped ginger. Cook till the onion turns a light golden brown.

Scrape the seeds out of the karela and grind it coarsely in the grinder / food processor.

Now add the powders - cumin, coriander, cayenne, turmeric, garam masala. Cook for a few seconds and then add salt and the coarsely ground seeds. Mix well and cook on medium low heat till all the masala has blended. (Keep sprinkling water, if the masal sticks to the bottom of the pan). Now add the amchoor and chooped coriander leaves. Mix well and remove from heat.

Wash the karelas and pat dry with a paper towel. Put the masala inside the karela and tie it with thread. Heat a pan, add non stick cooking spray. Cook the karelas till brown. Remove the thread and enjoy it with roti and cool cucumber raita.