Showing posts with label Bittergourd / Karela. Show all posts
Showing posts with label Bittergourd / Karela. Show all posts

Garlic Stuffed Karela (with Step by Step Photos)

Happy Holidays!!!

The last week of the year is HERE! As the new year inches closer. and with it the new year's resolutions, I'm giving in to all my indulgences one last time. After all there are just 7 days left for 2016 to end.

How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.com


While I'm filling up on all those chocolate cakes and french fries, I'm also bringing out the family favorite indulgences. One of them is my Mother-in-law's Garlic Stuffed Karela - Baby bitter gourds stuffed with a spicy masala of garlic and red chilli powder and fried in lots of oil. This is a tried, tested and loved recipe. It is what I call a flavor bomb, well they look like little bombs, don't they?

This Garlic Stuffed Karela is sure an explosion of flavors. It is S-P-I-C-Y, well you can reduce the spiciness by reducing the red chilli powder, but we love it spicy. It is heaven for garlic lovers (like me, of course), you can never kiss after this recipe, unless of course, the other person is filling up on it too. And if I haven't mentioned it enough times on this blog, I am a big bitter gourd or karela fan. Check these out if you have any doubts.

How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.com

There is one thing that mellows down the sharp flavors of karela, chilli and garlic, and is also marries them all together, and that is Oil. This curry uses more oil than any other curry I've ever posted here. But it is an essential ingredient. Now you know why I call this an indulgence! You can decide to use less oil int he beginning and then add more as you go, or start out with a fair amount in the beginning. This Garlic Stuffed Karela is meant to be eaten with rice, either as a side with rice and dal or just mix it along with rice. If you are having it with just plain rice, add more oil.

This is a slow cooking recipe, perfect for holidays. This one cannot be rushed. The karela needs to be slowly coaxed into submission to bring out the best flavors. There is on silver lining though, once you have the karela frying, it requires minimal monitoring. Just check once in 10-15 minutes and flip 
them to ensure the all sides cook evenly.

How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.com


Step-by-Step Instructions:


How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.com

  • Slit each bitter gourd lengthwise. Be careful that the knife does not pierce all the way through.
  • Heat water in a shallow pan and add 1 tsp of salt and the tamarind juice to it. Allow the water to come to a rolling boil.
  • Now add the slit bitter gourds and allow them to cook on medium flame for around 8-10 minutes until they change color. Do not cover the pan.
  • Drain and keep aside.
How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.com
  • Make a paste out of the garlic, red chilli powder, salt and 2-3 tsp Oil.
  • Stuff the bitter gourds with the spice paste.
How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.com
  • Heat the remaining oil in a frying pan and add cumin seeds. Once the seeds splutter, add the curry leaves.
  • Add the stuffed bitter gourds to the frying pan and cook on low flame for an hour. I prefer using a flat based pan, you can use a kadhai.
  • Keep turning them frequently so all sides are cooked well.
  • Sprinkle salt on top to coat all the bitter gourds. Mix well and cook for 1-2 minutes.
  • The dish is done when the bitter gourds are soft.






Garlic Stuffed Karela


How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.comGarlic Stuffed Karela is vegan semi dry curry made with baby bitter gourds stuffed with a masala of garlic and red chilli powder and then fried.

Recipe Type:  Side
Cuisine:            South Indian
Prep Time:     20 minutes
Cook time:     1.25 hour
Yield:                Serves 2-3

Ingredients:


20 Bitter Gourd, small (Karela)
4 Garlic Pods
4-5 tsp Red Chilli Powder
0.5 tsp Cumin Seeds (Jeera)
5-6 Tbsp Oil
2 tsp Tamarind juice
1 sprig Curry leaves
Salt to taste
Water as required

Method:


Slit each bitter gourd lengthwise. Be careful that the knife does not pierce all the way through.
Heat water in a shallow pan and add 1 tsp of salt and the tamarind juice to it. Allow the water to come to a rolling boil.
Now add the slit bitter gourds and allow them to cook on medium flame for around 8-10 minutes until they change color. Do not cover the pan.
Drain and keep aside.
Make a paste out of the garlic, red chilli powder, salt and 2-3 tsp Oil.
Stuff the bitter gourds with the spice paste.
Heat the remaining oil in a frying pan and add cumin seeds. Once the seeds splutter, add the curry leaves.
Add the stuffed bitter gourds to the frying pan and cook on low flame for an hour. I prefer using a flat based pan, you can use a kadhai.
Keep turning them frequently so all sides are cooked well.
Sprinkle salt on top to coat all the bitter gourds. Mix well and cook for 1-2 minutes.
The dish is done when the bitter gourds are soft.


How to make bharwan karela stuffed bittergourd recipe at www.oneteaspoonoflife.com





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Hagalkai Mavinkai Gojju | Bittergourd & Raw Mango Curry | Karela Aur Kacche Aam ki sabzi

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

As I mentioned in the previous post, time to honour the mango. Ripe, Unripe, Cooked or Raw - it is definitely the best thing about Indian Summers. With the summer all set to go and South West Monsoons looming over the horizon, this is my bid to cram in as many mangoes as I can.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

When we went shopping Mom got very excited looking at Amtekayee or Ambada - a sour fruit very much like the unripe mango. She found bittergourd or karela to pair it with. But at the last minute she decided that raw mango is a better accompaniment than the amtekayee, hence this curry.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

Now I love karela just cooked with a little tamarind and garnished with loads of freshly grated coconut. With it bitter and slightly tangy flavor. Most people I know flinch at the thought of eating karela, but I think this recipe can convert you or your loved ones. This dish manages to awaken all your taste buds with its bitter, sweet, sour and spicy flavors. I took this to office for lunch and it was loved.

Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian

Try it and let me know whether you are now a convert.


Hagalkai Mavinkai Gojju | Bittergourd and Raw Mango Curry | Karela Aur Kacche Aam ki sabzi


Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indianBitter sweet sour and spicy curry made with bitter gourd and raw mangoes

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean
Prep Time:     60 minutes
Cook time:     30 minutes
Yield:              4 Servings

Ingredients:


2 Karela (Bitter gourds)
2 Unripe mango
0.5 cup Desiccated coconut
0.25 tsp Fenugreek seeds
1 tsp Urad dal
1 Tbsp Coriander seeds
1 tsp Uncooked rice
1 tsp Turmeric powder (Haldi)
1-2 tsp Red chilli powder
2-3 Tbsp Jaggery (Can be replaced with sugar)
A marble sized ball of Tamarind
2 tsp Oil
0.5 tsp Mustard seeds
Salt

Method:


Peel and core the bitter gourd
Cut them into 0.5cm thick semicircles
Rub 1 tsp of salt and 0.5 tsp of turmeric onto them and leave it aside for 1 hour.
Soak the tamarind in half a cup of water.
Squeeze out the bittergourd and discard the water.
Chop the mango into rough chunks and cook them in a little water until done. Keep the water aside.
Dry roast the urad dal, coriander seeds, fenugreek seeds and uncooked rice for 30-60 seconds until slightly golden.
Grind the above with coconut and a little of the mango water.
Heat oil in a pan, add the mustard seeds
Once they splutter, add the coconut paste, red chilli powder, turmeric powder and fry for 2-3 mins
Add the cooked bittergourd, raw mango, salt and jaggery
Add the tamarind juice if the mangoes aren't sour enough to cut the bitterness of the bittergourd.
Serve hot with rice or chapati.
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Karela Subzi | Bitter melons with tomatoes

Life is bitter sweet, but some of the tasty things in life are just bitter :) Bitter melon or Karela is one of them. As I have previously proclaimed, I love karela. I can eat it in any cooked form. 

Bitter Melons or Karela

But the same was not the case with my sister. She hated it. But someone managed to turn her into a karela lover (Well... may not be lover, but at least a liker). And she came up with one of her own recipes. And her's is sooo much more tastier than many I've made and had over the years. Of late, I've been cooking karela only her way unless I'm in a more patient mood.


Karela Subzi | Bitter melons with tomatoes



Bitter melon curryKarela or bitter melon cooked with spices and tangy tomatoes

Recipe Type:  Main Course
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:

2 medium Karela / Bitter melon
1 large Tomato (Preferably the local or NaaTi variety)
2 marble sized ball of Tamarind
1 tsp Red chilli powder
1/2 tsp Mustard seeds
1/2 tsp Turmeric powder
3 tsp Oil
1 Tbsp Desiccated Fresh Coconut
1/2 cup Water
Salt

Method:

  • Soak the tamarind in the water and keep aside
  • Slice the karela lengthwise and remove the pith and seeds
  • Now chop the karela finely
  • Heat oil in pan and add the mustard seeds
  • Once they splutter, add the karela and fry
  • Cover and cook on low flame for 2 mins
  • Chop the tomato finely.
  • Add the tomato to the pan and stir well.
  • Squeeze out the tamarind and remove the pulp
  • Add the tamarind water to the pan
  • Add red chilli powder, turmeric powder and salt
  • Cover and cook on low flame until the karela is cooked
  • Sprinkle desiccated coconut and serve hot with chapatis
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Masala Bharwan Karela | Bittergourd stuffed with Spices

Few people like Karela. My dad loves it. As a kid I used to think he is weird for actually like it. It all changed, when I was in college. As in most hostel messes across the country, the food was barely tasty. So on days we could not go to the city to eat in restaurants, we had a few "aunties" in our campus who would deliver lunch/dinner to the hostel in tiffin carriers if we informed them beforehand. The food was simple, but it was home cooked. One of those tiffins, one day, contained some small strips of some vegetable fried with rava aka Kapo / Podi. I loved it but could not even identify the vegetable. I was surprised to hear, it was the karela. It looked like I could be weird and like karelas. I told this to my aunt once and she made karela sabzi and that's where my love affair with the karela began. Since then I've made karela in various ways. This was my first time stuffing it.


Stuffed Karela




Use small karela/ bittergourd


Tie and fry






Masala Bharwan Karela | Bittergourd stuffed with Spices


Karela or Bitter gourd stuffed with spices and fried to make a dry curry.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:              4 servings

Ingredients:

8-10 Karela/ Bitter gourd(small 2-3" ones)
1 large Onion
6-8 cloves Garlic
1 tsp Red chilli powder
1/2 tsp Turmeric powder -
1/2 tsp Amchur
1 tsp Coriander powder
1/2 tsp Garam masala
1/2 tsp Cumin powder
Oil for frying
Salt to taste
Water
Thread to tie

Method:
  • Boil the karelas in salted water for 5 mins. Remove from heat and leave them in water for 2 more mins.
  • Remove from water and wipe them dry with a clean kitchen towel.
  • Slit the karela lengthwise, and remove the seeds. Do not throw these away.
  • Chop the onion finely and add to the karela seeds.
  • Add all the spices and salt and mix well.
  • Stuff the karela with the mixture and tie using a thread.
  • Heat 3-4 tbsp oil in a shallow pan and place the karela without any overlap
  • Keep turning them for even cooking.
  • You can also deep fry them.
  • If there is any stuffing remaining, just saute it in a little oil and serve along with the karela.
  • Serve hot with rice or roti.
Read more ...