Stuffed Karela (Stuffed Bitter Gourd)

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • wash bitter gourds and remove scaly skin with a potato peeler + rub with a little salt + brown sugar. Put aside for 1 hour.
  • (p.s. make sure not to peel off too much skin - it just shouldn't look green any more).
  • Heat oil.
  • Add onions + all spices apart from the tamarind juice.
  • Sauté. DON’T burn the onions.
  • When tender, remove from oil and drain the mixture.
  • Cool.
  • Rub off excess salt+ sugar mixture from bigger gourds or wash off and pat dry with paper towels.
  • Make a slit down the bitter gourds lengthwise – remove the seeds + stuffing but don’t discard.
  • Stuff ½ the onion mixture inside + add the seeds (only add very little if you don’t like a very bitter taste- u can also place a little tamarind juice inside each bitter gourd).
  • Bind by wrapping with thread so no stuffing escapes and fry the karela till golden brown.
  • In separate pan, add the remaining onion mixture + tamarind juice + a little oil + stuffed bitter gourds.
  • Cover and simmer 10 minutes Serve.
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