Bitter Gourd Stuffed with Besan

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Bitter Gourd Stuffed with Besan

Stuffed Bitter Gourd 1.jpg


Karela (Bitter melon) 4, size about 3 inch long. If longer, cut into 3 inch pieces.

Green chili, 1 finely chopped

Ginger, ½ inch finely chopped

Garlic, 2 cloves, finely chopped

Coriander, fresh, chopped, 1 Tbsp

Sunflaower oil, 3 tsp

Besan (gram flour) 4 Tbsp


Red chili powder, ½ tsp

Salt, to taste

Coriander powder, 1 tsp

Turmeric powder, ¼ tsp

Amchur (Mango powder), ½ tsp or lime/lemon juice, 1 tsp

Cumin seeds, 1/8 tsp


Method of Preparation

Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size.

DO NOT cut the karelas in half BUT just SLIT them open lengthwise so seeds can be removed & stuffing added. Remove the seeds. (in the photos, I cut them in half lengthwise Don't do this!)

•Heat a frying pan and add 2 tsp oil. When the oil becomes hot, add cumin seeds and hing. When the seeds becomes dark, add, green chili, ginger and garlic. Cook for 2-3 minutes and add all the spices and besan. Stir well and cook until the mixture turns light brown, about 5-7 minutes. Mix half the coriander leaves.

• Fill the above mixture in each karela and close it back up.

•Heat a frying pan and spray oil. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Let them cook for 20-30 minutes. Change the side of karelas and again cover with the lid. Cook for 20-30 minutes. Sprinkle coriander leaves.

Stuffed Bitter Gourd 2.jpg

Serve with rice & dal or simply with chapatti.

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This page contains a single entry by Alakananda Ma published on May 8, 2011 11:41 AM.

Gluten Free Pizza Crust was the previous entry in this blog.

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