Name: Batter Fried Stuffed Bitter Gourd recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 2 long Bitter Gourd / 4-5 small ones; salt to taste; 2 tbsp. oil; 1 tbsp. chopped garlic; 2 tbsp. fresh grated coconut; 1 tsp. roasted coriander powder; 1 tsp. roasted cumin powder; 1/2 tsp. turmeric powder; 2 tbsp. kashmiri red chili powder; 1tbsp. flaxseed (opt); 1 tsp. tamarind paste; 2 tbsp. roasted chickpea flour; 1/2 cup besan (gram flour); 1/4 tsp. turmeric powder; salt to taste; 1/2 tsp. red chili powder; oil to deep fry

ABOUT Batter Fried Stuffed Bitter Gourd RECIPE

If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. These yummy batter fried stuffed karelas are best had as a side dish with either rice or chapattis. If you are a bit of an adventurous type, have them as appetizers with any chutney.

Ingredients Serving: 4

2 long Bitter Gourd / 4-5 small ones
salt to taste
2 tbsp. oil
1 tbsp. chopped garlic
2 tbsp. fresh grated coconut
1 tsp. roasted coriander powder
1 tsp. roasted cumin powder
1/2 tsp. turmeric powder
2 tbsp. kashmiri red chili powder
1tbsp. flaxseed (opt)
1 tsp. tamarind paste
2 tbsp. roasted chickpea flour
1/2 cup besan (gram flour)
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. red chili powder
oil to deep fry

Instructions

Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes.
Make a batter with besan, turmeric powder, pinch of salt and red chili powder with required quantity of water. The batter should not be too thick or too thin. Keep aside.
Wash them well under running water and transfer onto a kitchen towel. Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour.
Now add the coconut and saute till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes.
Add the tamarind paste. Mix well and saute for 2-3 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.
Fill each of the karela pieces with the stuffing and keep aside. Heat remaining oil for deep frying. Take the stuffed karela and coat them in the batter and gently drop them in the hot oil.
Deep fry them in batches on a medium flame till golden in colour on all sides. Drain on a kitchen towel. Serve as a side dish with either rice / chapatti or as appetizers with any chutney.

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