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Stuffed Bittergourds

Diabetic.Foodie's picture
Ingredients
  Bittergourds 500 Gram (karela)
  Salt 1 Teaspoon
  Turmeric powder 1 Teaspoon
  Oil 1⁄2 Cup (8 tbs)
  Onions 2 Medium, minced
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Curry leaves 8
  Tamarind paste 1 Teaspoon
  Sugar free sweetener tablets 2 , powdered
  Water 1 Cup (16 tbs)
For spice paste
  Tamarind paste 2 Teaspoon
  Cumin powder 1 Teaspoon
  Coriander powder 1 Teaspoon
  Red chilli powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped coriander leaves 1 Tablespoon
Directions

Wash bittergourds, scrape gently and make a slit on one side to come three-quarters of the way up.
Carefully remove seeds and rub salt and turmeric all over bittergourds.
Set aside for 1-2 hours.
Place bittergourds in a pan with enough water to cover over high heat and boil for 5-10 minutes till half-cooked.
Drain and squeeze out all liquid.
Combine ingredients for spice paste and stuff into bittergourds.
Tie with cotton thread and set aside.
Heat oil in a non-stick frying pan over moderate heat.
Add bittergourds and fry gently, turning occasionally till brown and crisp on all sides.
Drain and keep warm.
Add onions to pan and fry till honey-coloured.
Stir in ginger, garlic, curry leaves, tamarind, sweetener and water and simmer for about 5 minutes till gravy thickens.
Arrange bittergourds in a serving dish, pour gravy over them, garnish with coriander leaves and serve hot with roti.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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