Keema Bhare Karela Stuffed Bitter Gourd Food

KEEMA BHARE KARELA (STUFFED BITTER GOURD)

Steps:

• Scrape the bitter-gourds and give a slit each lengthwise. Remove the seeds.
• Apply salt properly outside and inside the bitter-gourd. Keep aside for ½ an hour.
• Then rinse and remove as much water as possible. Take a pan, put water with 1 tbsp of tamarind, and heat it up until it evaporates, then add bitter gourds and boil for 5 minutes.
• Then drain and heat some oil and fry the bitter gourds for 3 to 4 minutes. Drain and set aside.
• Now add the onions to the pan and again fry to a golden brown, then add the garlic, ginger, turmeric, coriander, red chilli powder, cumin powder and salt to the same oil and sauté for a few minutes before adding the tomato.
• Now add the chopped tomatoes and a little water. Cook covered until tomatoes are just about done.
• Then add mince, fry and cook with some water until done. Then add green chillies, tamarind pulp, fresh coriander and garam masala powder and mix well.
• Now stuff the bitter-gourds with this stuffing. Tie each bitter-gourd with thread properly.
• Now arrange stuffed bitter gourd in remaining mince and add ¼ cup of water and cook on very low heat for 5 minutes.
• Serve with chopped fresh coriander.

KARELA (BITTER MELON OR GOURD)

Steps:

• Rinse bitter melon.
• Trim on both ends as needed and scrape any blemishes or hard skin.
• Cut into small rounds.
• Heat the oil in a skillet on medium-high heat.
• Add karela almost in a single layer; stir and cook until brownish.
• Reduce the heat if they tend to burn.
• Add the onions, potatoes and all the seasonings; stir until the potatoes are cooked.
• Add the tomatoes.
• Cook slowly on medium low heat, half covered, stirring as needed, until everything is cooked.
• Variation: To make STUFFED KARELA: Mix all the seasonings for stuffing, substituting 1 teaspoon cumin powder for cumin seeds.
• Using a paring knife, make a long slit in each karela, from one end to another (leaving two ends and bottom of the pod intact).
• Keep the slit open with your thumb and use a spoon to fill the opening with the stuffing.
• Stuff all the karela this way.
• Cook karela in a wide skillet using 2 tablespoons oil, almost in a single layer, on medium heat.
• Stir gently so that stuffing does not come out.
• When half cooked, add the onions.
• Reduce heat to medium low, cooking slowly, half covered or uncovered, until karela are browned.

MASALA/SPICED KARELA (BITTER GOURD)

Steps:

• In a broad heavy pan, pour the oil.
• Add the mustard seeds, urad dal, 1 tablespoons.
• of curry leaves and fry well.
• Add the onions and bittergourd.
• Fry for 5 minutes or so till it is reddish in colour.
• Add the green chillies, tomatoes and salt to taste.
• Fry for another 3 minutes.
• In the meantime, fry the ingredients of the masala with 1 tablespoons.
• of curry leaves in a wok without oil in low heat.
• When the masala becomes red in colour, cool it and make it into a paste by just sprinkling water in a mixer.
• Add the ground masala into the pan when the tomatoes are cooked.
• Add the tamarind juice, check the salt and add 2 cups of water to the pan.
• Cover the pan tightly and simmer on low flame.
• After 15-20 minutes, when you open the pan, you will see the oil floating on the vegetable.
• Switch off the gas, serve hot with rice/rotis alongwith raita.

FRIED KARELA CHIPS (BITTER GOURD)

Steps:

• Slice each piece of bitter gourd into fairly thin half-moon shape. Transfer them to a colander and sprinkle the salt over. Shake the colander to distribute the salt evenly. Leave to rest for about an hour or so.
• Squeeze out as much moisture as possible from the bitter gourd pieces and dry them on paper towels. Transfer to a Ziploc bag or a big bowl.
• Mix the seasoning ingredients together and sprinkle over the pieces. Shake the bag or bowl so that the seasoning is distributed evenly over the pieces.
• Heat the oil in a wok, and fry the bitter gourd pieces in batches to a crisp brown. Drain on paper towels and try not to eat them all like I just did.
• Serve as an accompaniment with Indian rice dishes, or eat as a snack.