Name: Dhaage se bandhe hue stuffed karelas. recipe by Sangeeta Sethi at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Karelas (bitter gourd) 250 g; Onions one medium sized chopped lengthwise; Besan 50 g; Fennel ( saunf ) 20g; Coriander powder 1 table spoon; Red chilly powder 1 table spoon; Turmeric powder 1 table spoon; Potato preboiled and peeled 2 medium sized; Common salt as per taste; Common salt used for taking out the bitterness of karelas .1 table spoon; Sewing thread for tying the stuffed kerelas; Mustard oil 3 table spoon; Chaat masala 1 table spoon

ABOUT Dhaage se bandhe hue stuffed karelas. RECIPE

Karelas or bittergourd are bitter in taste but boon to your overall health ..Recommended for diabetics for lowering blood sugar level also act as blood purifier ..Now in my recipe these cooked stuffed, thread tied karelas are primarily a punjabi dry veggy dish which you find having different variations in the preparation processes ..My recipe is a superdelicious keralas having roasted besan , fennel and karelas peels stuffing infused with spices ..Each karelas are finally tied with seven to eight turns of thread to avoid spilling out of the stuffing while sauteeing ..so friend Enjoy reading my recipe from the land of Punjab .

Ingredients Serving: 4

Karelas (bitter gourd) 250 g
Onions one medium sized chopped lengthwise
Besan 50 g
Fennel ( saunf ) 20g
Coriander powder 1 table spoon
Red chilly powder 1 table spoon
Turmeric powder 1 table spoon
Potato preboiled and peeled 2 medium sized
Common salt as per taste
Common salt used for taking out the bitterness of karelas .1 table spoon
Sewing thread for tying the stuffed kerelas
Mustard oil 3 table spoon
Chaat masala 1 table spoon

Instructions

Wash and peel karelas .slit them length wise and remove seeds from them and save the seeds for the stuffing to be used later .
Apply salt to them and keep it aside ..
Peels would be used in the stuffing later so Keep it aside .
Now in a wok dry roast the besan and keep it aside
In a wok add mustard oil one teaspoon . Allow it to heat .on a medium flame .
Now add the peels of karelas along with the seeds .Shallow fry them .
Add preroasted besan , fennel , red chilly powder , chaat masala ,coriander powder and mix all the ingredients throughly on the low flame ..
Switch off the gas and keep this filling aside..
Next step is to squeeze the karelas to drain out extra salt along with its bitterness and water.
Now in a wok heat 2 table spoon mustard oil on a high flame and shallow fry all the karelas till golden brown ..
Allow them to cool .
Now add the filling inside each karela and tie them tightly with a thread giving 6 to seven turns to avoid spilling out of filling .
Next and the final step is to saute and simmer these karelas in a wok by adding little mustard oil so as to make them tender .
Allow them to simmer on a low flame for 5 minutes by adding preboiled chopped potatoes and chopped onions ..
Sprinkle some salt turmeric powder and coriander powder on them .Allow them to infuse in karelas .
Mix it throughly and switch off the flame
Serve these yummy stuffed karelas with paranthas and curd
Happy eating from the land of punjab .

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