Stuffed Karela Punjabi Style
|Onions||3 Medium, finely chopped|
|Garlic cloves||6 Large|
|Tomato pulp||1 Cup (16 tbs) (thick fresh)|
|Sugar||1 1⁄2 Tablespoon|
|Cumin seeds||1 Tablespoon, broiled and ground|
|Coriander seeds||1 Tablespoon, broiled and ground|
|Garam masala powder||1 1⁄2 Tablespoon|
|Chopped coriander leaves||1⁄2 Cup (8 tbs) (fresh)|
|Sour limes||2 , juiced|
|Mustard oil||1 Tablespoon|
Wash the karelas and scrape the rough outer skin. Then slit it on one side from top to bottom and remove the seeds and the soft material within. Soak in salted water for 2 hours. Meanwhile, make the stuffing.
Take 2 tablespoons of mustard oil and place in a vessel over medium heat. When hot, add the onions and garlic, lower flame and cook till soft. Add the sugar, cumin, coriander, garam masala powders and the coriander leaves and cook over a low fire to a thick paste. Add a little salt.
Squeeze the karelas of their water content, and with a teaspoon, fill in the paste and tie them with a thin string.
Place the oil in a karahi and heat over a medium flame. When hot, deep fry the karelas till golden brown and crisp.