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Bharwan Karela
Ingredients:
4 nos. Karela (washed & dried)
To taste Salt
2 tsp Turmeric powder
1½ tsp Red Chilli powder
As required Mustard Oil
2 tbsp Cashewnuts
2 tbsp Raisins
2 nos. (large) Onions (finely chopped)
1 tsp Saunf powder
1 tsp Amchur powder
1 tsp Coriander powder
1 tsp Kalonji
½ tsp Ajwain
2 nos. (large) Tomatoes (finely chopped)
2 tbsp Fresh Coriander (finely chopped)
Method:
1. Peel the outer cover of karela and reserve the peel. Slit the karelas without cutting into half, scoop out the seeds to create a cavity for the filling.
2. In a mixing bowl, combine 1 tsp of salt, ½ tsp turmeric powder and ½ tsp red chilli powder. Apply this mixture inside the scooped karelas and leave to marinate for about an hour. In another bowl, combine the karela peel with ¼ tsp salt and ¼ tsp turmeric powder and keep aside.
3. Heat 2 tbsp mustard oil in a frying pan and shallow fry marinated karelas. Remove, drain on absorbent paper and keep aside. Add the marinated peel to the same frying pan, shallow fry till cooked, remove and keep aside.
4. In the remaining oil, add cashews, raisins and a pinch of salt and fry for 2 minutes. Remove and keep aside.
5. Add 1 tsp oil to the same frying pan, add chopped onions and fry golden brown. Add turmeric powder, red chilli powder, salt, saunf powder, amchoor powder, coriander powder, kalonji and ajwain and fry for about a minute.
6. Add in the chopped tomatoes and fry till tomatoes are cooked. Remove from flame and mix in the cashew and raisin mixture.
7. Stuff the prepared masala in the karelas. Heat oil in a frying pan and shallow or deep fry stuffed karelas, remove and drain on absorbent paper.
8. Cut the fried karelas diagonally, sprinkle over with chopped coriander and serve hot.
Ingredients:
4 nos. Karela (washed & dried)
To taste Salt
2 tsp Turmeric powder
1½ tsp Red Chilli powder
As required Mustard Oil
2 tbsp Cashewnuts
2 tbsp Raisins
2 nos. (large) Onions (finely chopped)
1 tsp Saunf powder
1 tsp Amchur powder
1 tsp Coriander powder
1 tsp Kalonji
½ tsp Ajwain
2 nos. (large) Tomatoes (finely chopped)
2 tbsp Fresh Coriander (finely chopped)
Method:
1. Peel the outer cover of karela and reserve the peel. Slit the karelas without cutting into half, scoop out the seeds to create a cavity for the filling.
2. In a mixing bowl, combine 1 tsp of salt, ½ tsp turmeric powder and ½ tsp red chilli powder. Apply this mixture inside the scooped karelas and leave to marinate for about an hour. In another bowl, combine the karela peel with ¼ tsp salt and ¼ tsp turmeric powder and keep aside.
3. Heat 2 tbsp mustard oil in a frying pan and shallow fry marinated karelas. Remove, drain on absorbent paper and keep aside. Add the marinated peel to the same frying pan, shallow fry till cooked, remove and keep aside.
4. In the remaining oil, add cashews, raisins and a pinch of salt and fry for 2 minutes. Remove and keep aside.
5. Add 1 tsp oil to the same frying pan, add chopped onions and fry golden brown. Add turmeric powder, red chilli powder, salt, saunf powder, amchoor powder, coriander powder, kalonji and ajwain and fry for about a minute.
6. Add in the chopped tomatoes and fry till tomatoes are cooked. Remove from flame and mix in the cashew and raisin mixture.
7. Stuff the prepared masala in the karelas. Heat oil in a frying pan and shallow or deep fry stuffed karelas, remove and drain on absorbent paper.
8. Cut the fried karelas diagonally, sprinkle over with chopped coriander and serve hot.
