- ► 2009 (31)
- Daring Bakers June 2008 - Danish Braid
- Spiced Sweet potatoes
- Dahi Ji Curry
- Tidali Dal
- Coconut Choco chips and Cranberry Macaroons
- Vayoon Ji Biryani (Wadi Biryani)
- Mughlai Chicken
- Satpuro - 7 Layered Parantha
- Khand Jo Phulko - Sugar Parantha
- Palak Idli
- Cabbage Parantha - Roti Mela
- Some Awards and a Meme
- Mirchi Pakoda, Aloo Bonda and Mirchi Pakoda Chat
- Palak Paneer
- Nupur's Spicy Cauliflower Soup - Tried and Tasted
- Rice Krispies Mixture (Spiced Rice Krispies)
- Dhaas Karela - Stuffed Bitter Gourd Curry
- Bhee Aloo - Lotus Stem Curry
- Falafel with Hummus
- Sai Bhajji Tikki
- ▼ June (20)
(Stuffed Bitter Gourd Curry)
Dhaas Karela is a stuffed Karela which is deep fried and then cooked in a curry. I never heard of this till I got married. This was cooked atleast once every 2 weeks, thaough I learnt to cook it I never had the Karela I would only eat the gravy with roti. I started eating Karela's after Pooja from My Creative Ideas had the Vegetable of the Week -Bitter Gourd event, ever since Karela is loved by my husband and me.
This recipe has passed down by my husbands Grandmother who is known as Mummy by everyone. Though I never got to meet her, have heard a lot about her cooking and how innovative she was in even making the simplest dish more appealing. I am grateful to have learnt many of her creative dishes which are so simple to make but very tasty. But those recipes will be for a later date.
Every Part of the Karela is edible including the seeds and the outer skin. We will use the seeds in this recipe but dont throw away the outer skin that you peel, you can wash them dry them in the sun and deep fry them and have them as a snack or over khichidi to add some crunch.
Now for the recipe: (This recipe is for 2 people, I have used 2 Karela's, Increase the Karela and the recipe doubles well.)
1 tbsp Wheat Flour (Atta)
1 tsp salt
1 tsp sugar
1 inch ginger
3 cloves garlic (Indian garlic use 6-7)
1 green chili
1 tsp Cumin Seeds
1/2 cup fresh corriander leaves
1/4 cup mint leaves
handful of curry leaves (optional)
1 tbsp corriander powder
1/2 tsp red chili powder
a pinch turmeric powder
1/2 cup curds (yogurt)
salt to taste
white sewing thread
oil for deep frying
- Wash and peel the karelas. Do not throw the peels, store them seperately.
- Slit the Karelas lengthwise leaving 1/2 inch intact on the top and bottom, so that it does not open when we fill it.
- Coat the Karelas with the wheatflour, 1 tsp of salt and sugar. Dampen your hands with water while doing this to make sure the karelas are coated well.
- Cover and keep it for 24 hours.
- After 24 hours, wash them thoroughly in water and dry them.
- using your hands slowly remove the seeds, making sure not to tear the Karelas.
- Grind the Karela seeds along with onions, green chilis, garlic, ginger, cumin seeds, peppercorns, corriander leaves, mint leaves and curry leaves using as little water as you can.
- Pass the ground masala in the above step through a seive to remove the excess water. Store the water, do not throw it.
- Now to the seived masala, add the corriander powder, turmeric powder,chili powder and salt. Mix
- Fill the karelas with this masala and tie with the thread to secure the open slit, so that the masala does not come out while cooking it. There will be some extra Masala left behind about 1 tblsp, even if you have more does not matter but make sure there is atleast 1 tbsp. (You can remove it before you fill the Karelas)
- Deep fry the Karelas on Medium High Heat till they are Brown in color.
- Heat 1 tbsp oil in a pressure cooker, add the left over ground masala and cook till oil seperates.
- Beat the curds well.
- Add the masala water collected earlier, curds and Karela to the cooker. You can add more water if you feel there is less water.
- Close the cooker and cook for about 3 whistles.
- Let the steam out normally and then boil the curry till required consistency.
- Adjust salt. Remove the thread.
- Serve with Roti/Phulka/Chapati/Puri.
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