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Stuffed Karela

Discussion in 'Recipe Central' started by skchivukula, Jan 7, 2010.

  1. skchivukula

    skchivukula Bronze IL'ite

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    Karela stuffed with besan, amchur, dhania-jeera powder, salt n chilli powder and fried shallow.
     
    Last edited: Mar 3, 2011
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  2. Soldier

    Soldier Gold IL'ite

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    looks gr8. sure would have tasted yummy. do u use jaggery or sugar else how do u drive away the bitter taste. my son loves karela only as a side dish for phulkas and not for rice.
    the slit is not seen at all - how did u stuff?

    anyways it was lip smacking!!!!
     
  3. skchivukula

    skchivukula Bronze IL'ite

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    Hi Soldier
    Thanx 4 d compliment. Its really simple n easy 2 make which I learnt from my MIL. Need not add any sugar or gur, Besan and amchur balances the bitter taste. Slit in the middle so that karela becomes boat-shaped.
     
  4. Sudha Kailas

    Sudha Kailas IL Hall of Fame

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    Interesting, will try this as well.
    Thanks Chivu.
     
  5. Soldier

    Soldier Gold IL'ite

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    thank u. But after making the slit in the middle, fill the mixture and deep fry or shallow fry? could u pl tell me? Since my DH is having border sugar levels, I make karela often. Shall be really thankful if u could clarify my doubt.

    Bi
     
  6. skchivukula

    skchivukula Bronze IL'ite

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    Hello
    After tightly stuffing - so that the stuff doesn't come out while frying - shallow fry. Place the stuffed karelas in kadai in such a way that the stuffed part is upwards and once the bottom part gets properly fried then slowly turn it upside down. Allow it to fry.
     
  7. Soldier

    Soldier Gold IL'ite

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    thank you shall try out and give u my fb.
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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  9. Prettina

    Prettina Gold IL'ite

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    Hi

    I love karela...

    BUt can you please let me know the quantity of besan,aam chur dhania-jeera powder to be added???????????
     
  10. skchivukula

    skchivukula Bronze IL'ite

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    Hi Prettina
    For 4 long & thin karelas, take 2 tbsp of besan and the rest as per your taste. If you want too spicy then take 1 tsp of all the other ingredients or if you want less spicy then reduce it to 3/4 or 1/2 tsp.
    I think you got it.

     
    Last edited: Jan 11, 2010

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