How to make Sweet and sour stuffed karela Recipe
Ingredients:
Bitter gourds (करेले) - 8 (small sized) (400 grams)
Salt (नमक) - 1 tsp
Mustard oil (तेल ) - 4 tbsp
Fennel powder (सौंफ पाउडर) - 2 tsp
Coriander powder (धनिया पाउडर ) - 2 tsp
Mango powder (अमचूर पाउडर) - 1 tsp
Red chilly powder (लाल मिर्च पाउडर)- ¼ tsp
Salt (नमक )- more than 1 tsp or 1.25 tsp (to taste)
Powdered sugar (पाउडर चीनी) - 2.5 tsp
Turmeric powder (हल्दी पाउडर) - ½ tsp
Cumin seeds (जीरा) - ½ tsp
Asafoetida (हींग) - 1 pinch
Direction:
Getting Ready:
1. Wash the gourd and pat dry. Remove the stalk then peel gourds and coat with salt and keep aside for 30 minutes. Gather the peels in a plate to use later. Also add some salt in peels, mix and keep it aside.
2. Wash the gourd and peels too. Soak it in water for one more time and strain again. Repeat the process. Remove excess water.
3. Slit the gourds. Cut it vertically so that it remains joined at the bottom.
Making :
4. To make stuffing, add 2 tsp oil in pan, heat sufficiently. When sufficiently hot, add cumin seeds, asafoetida and turmeric powder into it. Add peels of gourds and sauté for 2 minutes then mix spices into it like coriander powder, fennel powder, mango powder and red chilly powder. Keep the flame low.
5. Turn off the flame and add salt and sugar as well. Mix all ingredients nicely. The stuffing is ready. Take it out in a separate bowl so that it cools down quickly.
6. Add 1 or 1.5 tsp stuffing and press gently with spoon. Remove the excess stuffing. Likewise fill all the gourds.
7. Preheat a pan and add oil to it. Make sure you use a pan with flat base. When oil is sufficiently hot then place gourds in pan for cooking. Cover the gourds and cook for 3-4 minutes on low flame. Check after 4 minutes.
8. After 4 minutes, Flip the sides when roasted from beneath. Cook until slightly brown in color from all sides and turn bit tender. Cover and cook for another 3 minutes and flip the sides later. Cover and cook again for 3 minutes.
9. Once 3 minutes are done, Flip sides then cover and cook again for 3 more minutes. Cook for 2 more minutes if you find the gourds a bit uncooked. Make sure you keep the flame low. The gourds are ready. Turn off the flame and take them out in a plate. Garnish with some green coriander.
Serving:
10. Mouth watering and delectable methe karele is ready. Serve steaming hot with chapatti, parantha or poori. These can be stored in refrigerator for 6-7 days.
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15 окт 2024
