Most of us have grown up listening to the health benefits of Karela or Bitter Gourd. Mother and Grandmothers advocated preparing this vegetable at least once a week for their many health benefits. But the bitter taste made them a nightmare for children. I remember many of my diabetic neighbors gulping down karela juice shots every morning, some even snacking on seasoned boiled Karela rings. And it made me wonder,can this vegetable ever get tasty? Well, many years later, my Mother IN Law had the answer! Stuffed Karela with a sweet n spicy gravy is the best a Karela can get! The Stuffed roasted karela makes for a good dry dish in itself, whereas when coupled with the gravy, its a lovely flavorful curry,devoid of any bitterness. The trick lies in salting the karelas and slightly blanching them before stuffing and cooking them. As for the health benefits, Karela or Bitter gourd is low in calories and an excellent source of vitamin C.It is also known to maintain blood sugar levels, which makes it a natural daily remedy for diabetics. With our Bharwan karela Curry, you can enjoy the health benefits of KArela in a tasty curry!
Clean the Karela , and cut them into 2-3 pieces. Slit them lengthwise and scoop out the seeds.
To reduce the bitterness, lightly scrape out the outer ridges. Apply salt and set aside for 10 mins. Boil them in water for 5 mins until just softened but not completely cooked. Set aside to cool.
To prepare stuffing, lightly fry the garlic in oil till lightly browned. Grind coarsely with dry coconut and add to the coarsely ground peanuts.
Add red chilli powder, turmeric,cumin coriander powder,salt , jaggery and tamarind. Mix thoroughly using finger tips. Heat 1 tsp oil and pour over the stuffing. Mix using a spoon and add chopped coriander leaves.
Stuff the Karela with the masala . Heat remaining oil in a non stick pan and fry the stuffed karelas till browned on all sides.
For making the gravy, grind together peanuts,khopra,garlic and red chilli powder without using any water.
Heat oil in a pan and splutter jeera or cumin seeds. Add the ground masala and fry till oil seperates.
Add jaggery, salt and 1/2 Cup water . Simmer the gravy for 5 mins. Add tamarind water.
In a serving plate,arrange the stuffed karelas and pour the gravy over them. Garnish and serve immediately.
Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....