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.
Serve with rice & dal or simply with chapatti.