Sunday, March 22, 2009
Bitter Gourd or karela with all the medicinal qualities, is one vegetable that does not get due love and regard from people. Aaj maine karela banaya hai, but I'm not hungry that's the answer it gets every time. Even I used to have this bitter relationship with this vegetable but now I've started liking it, cooking it and sharing it. M (not the junior) loves karelas, so this is must have vegetable in my home.
This is my Mom's Recipe (what's new) and I like this Khatta (aam and amchoor) spicy and crunchy swad of this vegetable. And best of all this sabji stays good at least for a week in refrigerator (its like a pickle and store it with used oil) and if going out its good for two days.
Karela - 6 Small Karelas(Peeled off upper layer) (Bitter Gourd)
Onions - 3 medium (Finally chopped)
Kaccha Aam - Half (grated) (keri, Raw Mango)
Green Chilli - 2 (Finely chopped)
Salt as per taste
Coriander Powder - 2 tbsp
Red Chili powder - 1 tsp
Cumin Powder - 1 tsp
Mango Powder - 2 tsp
Garam Masala - 1 tsp
Fennel seeds Powder - 1 tsp
Turmeric Powder - 1 tsp
Slit peeled karelas lengthwise and make space for stuffing by removing seeds from inside. Now sprinkle salt all over them(inside and outside). Keep them aside for at least an hour to drain out all bitter juice from them.
For stuffing - Take oil in a pan and saute onion til light brown in color. Add grated R-Mango and all masalas. Mix well and cook for another 2 minutes. Let it cool down.
(Squeeze out bitter juice from karelas) Stuff the onion masala in to the karelas. (I don't thread them but if you are not comfortable you can tie them with the thread)
Shallow fry karelas in a flat-bottom pan. Remember changing their sides time to time when they become little darker in color. Once they cooked blot excess oil in paper towel and serve with roti, puri or parantha.
I know this is not one of the most loved recipe but I will like to send it to event- SWC Meals on Wheels hosted by Lakshmi from Taste of Mysore.
Thank U Lakshmi.