- Karela/ Hagalkayi/ Bitter Gourd – 1
- Curry leaves – 2 sprigs
- Oil 3-4 spoons
- Salt – as required
- Coriander leaves
Ingredients for stuffing:
- Groundnut – 2 spoons
- Watermelon seeds – optional ( 1 spoon)
- Till – 1 spoon
- Dry coconut – 1 spoon
- Jaggery – 1 1/2 spoon
- Tamarind pulp – 1/2 spoon
- Dry chillies – (Byadagi variety ) 2-4 (depending on the spice required
- Coriander powder /seeds – 1 spoon
Dry roast the above ingredients one by one and grind it into a fine powder.
Method of preparation of the stuffed Karela:
Step 1 : Cut the Karela/Hagalkayi as shown below ( soak it in water for 1 hour with turmeric and salt). This process removes excess bitterness from Karela/Hagalkayi
Step 2: Cook the cut Karela in water for about 10 minutes (till they are almost 80% cooked)
Step 3: Stuff the masala which is powdered into Karela pieces.
Step 4: Refrigerate this for about an hour to marinate the same
Step 5: Take a Kadai, add 4 spoons of oil, mustard seeds (once the mustard seeds splutter), ad curry leaves and Karela pieces and cook it on all the sides. It becomes crispy on the top and chewy inside.
This goes very well with Phulkas/Chapati and even rice.