Stuffed Karela (Bitter Gourd)
Makes 8 small stuffed Karelas
Prep: 10 minutes Stuffing: 20 minutes. Frying: 20 minutes
Total: 40 - 50 minutes.
Vegetarian, vegan and those on a gluten-free diet
Serve as a side dish with one of the dals
Stuffed Karelas (Bitter Gourds)
Raw Karelas ready for shallow frying
Ingredients:
8 small bitter gourds
2 - 3 teaspoons salt
white cotton thread/kitchen twine
oil for shallow frying or bake in the oven liberally coated with a vegetable oil
Filling:
3 tablespoons vegetable oil
1½ teaspoons cumin
2 medium onions, coarsely grated or chopped very finely
4 tablespoons chopped tomatoes, tinned or fresh
1½ teaspoons salt
¾ teaspoon turmeric
¼ teaspoon garam masala
1 - 2 garlic cloves, crushes or grated finely
handful of chopped coriander leaves
Method:
Top and tail the bitter gourds, then scrape off the knobbly bits
Slit open the bitter gourds lengthways and remove any of the hard seeds, the soft ones can remain.
Rub some salt on the outside and inside of the bitter gourds and set aside for 15 minutes
Meanwhile make the filling. Heat the oil (butter or ghee) on medium heat until fairly hot (be careful with butter/ghee as these have lower smoking points). Add the cumin seeds and stir until they splutter (virtually immediately)
Turn the heat down to low/medium, add the onions and fry gently stirring occasionally until they soften.
Add the tomatoes, salt, turmeric, chillies, garlic and stir. Continue to cook gently, ‘mashing’ the tomatoes until a loose paste like consistency forms. I use a potato masher.
Add the garam masala, stir and cook for a further minute or so or until you can see the oil oozing out of the paste. Add the chopped coriander and stir through for a minute or two.
Rinse the bitter gourds thoroughly under running water both on the outside and inside, removing any seeds that have come loose gently.
Drain the bitter gourds and squeeze with your hands to remove any excess water finishing off with a squeeze using kitchen paper and set aside.
Cut the cotton thread/twine into 8 sections approximately 2 meters in length and set aside.
Using a teaspoon stuff each bitter gourd with the masala, three to four teaspoons should suffice depending on the size of the bitter gourd.
Taking one length of the cotton thread/twine wind this tightly around the length of the stuffed bitter gourd and set aside.
Repeat steps 8 and 9 until all the bitter gourds have been prepared.
Pour about half a cup of oil (rapeseed or mustard) to the frying pan to a depth of approximately half a centimetre and heat on medium heat.
Lower the bitter gourds into the oil and fry gently on medium heat until lightly golden in colour, turning occasionally to ensure all sides have been fried and cooked. TIP: take care as will splutter so best to fry on the back burner or bake in the oven - see below)
Remove and drain on kitchen paper. Remove the cotton thread/twine.
Alternatively, brush the stuffed karelas liberally with a vegetable oil and place in an oven heated to 180°C/350°F/Gas Mark 6 for 45 - 60 checking theme and turning them over occasionally until soft when pierced with a skewer and browned..
Serve with roti/paranthas and a dal