STUFFED KARELA / BITTERGOURD

STUFFED KARELA /BITTERGOURD 

STUFFED KARELA - STUFFED BITTERGOURD 

Hmmm...Bittergourd is either something you'd hate or consider it a delicacy. In my home it's a delicacy. Yes it is 😀! The bittergourd has to be treated before cooked and the taste is just too good. Here's one way of how to prepare them, stuffing them with mince. Some do an onion stuffing. 

So....Take 1 Kilo of good fresh bittergourd. They should not be long. About 6 inches or so in length is the best size. Scrape them lightly - slit and remove the seeds. Rub with salt inside out and set aside for at least 30 minutes. 

Meanwhile prepare the mince 

INGREDIENTS 

1 Kilo Mincemeat (Beef, Mutton or Chicken)

3 Onions - Dice-Chopped Finely 

1 Tablespoon Ginger Paste 

1 Tablespoon Garlic Paste 

Some Green Chillies - Finely chopped or crushed - According to how hot you would want the mince 

1 Tablespoon Garam Masala 

Some chopped Cilantro 

Salt to taste 

For Later Use:

5 Pcs Cloves

5  Pcs Cardamom

Few Black Peppercorn 

1 Bay Leaf 

1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves) - Optional 

3 Chopped Tomatoes 

1/2 to 1 Cup Cooking Oil

1 Heaped Teaspoon Turmeric  Powder 

1 or 2 Teaspoons Chilli Powder 

1 Teaspoon Coriander Powder 

1 Teaspoon Cumin Seed Powder 

1 Teaspoon Garam Masala 

FOR GARNISH:

Some slit Green Chillies 

Some Chopped Cilantro 

DIRECTIONS 

1) Place your pan on heat and add in all the above. Don't add the Garam Masala or Cilantro yet. Add half a glass of water. Break up the mince well so that no lumps remain. Cook uncovered 

2) Keep stirring until all moisture has dried up. Add the Garam Masala and Cilantro. Check salt. Take off heat and set aside to cool. 

3) Wash the bittergourd well and pat dry using kitchen towel or paper towel. Rub Lime juice all over...inside out. 

4) Take each bittergourd and stuff with the prepared mince. Tie up each with kitchen string. 

5) Take some oil in a wok or frying pan and fry them until they attain a slightly brown tinge in color. Drain and set aside. 

6) Place a pan on heat. Add the oil. Let it heat up a little. Add the Cloves, Cardamom, black pepper and bay leaf. Let it heat up a bit then add the tomatoes. Add the kasuri methi and the spice powders. Add a glass of water. Cover and cook on medium heat for few minutes. Add the remaining mince left over after stuffing. Stir fry until tomatoes are well mushed up and oil separates. Add the Garam Masala. 

7) Arrange the fried bittergourd in the mince and cover them up with the mince. Cover and reduce heat to extremely minimum - for 5 to 8 minutes. Add the slit Green Chillies and sprinkle over chopped Cilantro. Serve hot with Roti.