The name of karela may not sound interesting to many people,but it is very healthy ,though now all the vegetables are available through out the year but karela is a summer special vegetable.
Though its slightly bitter in taste but is very good for people with diabetes, heart disease ,constipation,also helps in boasting immune system, weight loss, liver health and many many more health benefits,so it should be included in our diet which ever way possible.Its not quite easy to drink bitter karela juice but we can try and make different types of dishes with karela.
I have posted - karela peel poori, Khatta meetha karela, Daal karela , Tangy karela , Crunchy karela pakoda etc . so you have many options to try and make it interesting rather then a boring bitter vegetable.
To remove the bitterness of karela a good amount of salt is rubbed over peeled karela, but i always peel it gently with a potato peeler to just remove a thin layer,no need to peel a thick layer,my mother just rubs and wash karela and never peel it as the peel has a lots of nutrients in it but don't skip the step of-applying salt,resting for some time and then washing it well else the karela may still taste bitter after your so much effort.If you want to make it quicker then just boil the karela for few minutes in water with salt and a little sugar added.
This is a traditional and authentic bharwa karela recipe from Uttar Pradesh.We follow this same recipe from generations in my community and my household. Addition of raw mangoes and fennel powder make it delicious,different and special .Try this and you will surely love it.
The main taste comes from the addition of fennel and raw mango,if you don't have raw mango then you can substitute it with mango powder or thick tamarind paste.The stuffed karela should be cooked in a heavy bottom broad pan on slow flame and don't stir it too much,just gently flip the sides 2-3 times.No need to tie karela with thread.
Prep time- 20 min
Cooking time- 30 min
Difficulty level- medium
Spice level- medium
Cuisine- North Indian,Uttar Pradesh
Type- stuffed,vegetables,side
INGREDIENTS:-
- Bitter gourds /karela -500 gm
- Grated raw mango /kachcha aam -3/4 cup
- Coarse fennel seed powder /pisi hui saunf -3 tbs
- Coriander powder /dhaniya powder -2.5 tbs
- Red chilli powder /laal mirch -1.5 tbs
- Turmeric /haldi -1/2 t.s
- Salt /namak -1 t.s or to taste
- Sugar /chini -1/2 t.s
- Mustard oil or any Cooking Oil -5 tbs
- Lightly scrap bitter gourds and slit it length wise from the center keeping the base intact.
- Now generously apply salt inside and outside of bitter gourds .
- Collect the peels in a bowl and apply salt .(use of peels is optional but I prefer to use peel in the stuffing)
- Then keep aside for minimum 1/2 hour .
- Now wash karela and peels 2-3 times with enough water and squeeze properly.
- If you are in hurry then boil them in slightly salted water for 3-4 minutes,drain and squeeze well.
- Take a bowl add all the spices,washed and squeezed peels and 2 t.s oil and mix it well.
- Stuff the masala in all the karelas,press masala tightly with your thumb so it will not come out while cooking.
- If you still have some masala left,then slice potatoes in thick roundels ,slit them from the center to make pocket and stuff masala in it,or stuff in some thick green chilies.
- Heat about 5 tbs oil in a thick bottom pan ,add pinch of turmeric then add stuffed bitter gourds and potatoes.
- Cover the pan and cook on slow flame.
- Keep turning the sides occasionally , so they can cook from all the sides.(it will take minimum 15- 20 minute to cook properly)
- When done take out in a bowl and serve.
- It will remain fresh for minimum 3 days at room temperature.
Shelf life - Stays fresh for 3-4 days at room temperature and for minimum 10 days in refrigerator
