Bharela Karela Nu Shaak

Prep Time: 10 mins Cooking Time: 35 mins Serves: 4

Ingredients:

6-8 Karela Small Size (Bitter Gourd)

1 Onion Chopped into Slice

1½ cups Gram Flour (Besan Flour)

5 Big Cloves of Garlic Grated

1 tbsp of Lemon Juice

6 tbsp Oil

¾ tsp Mustard Seeds

¾ tsp Cumin Seeds

½ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1 tsp Red Chilli Powder

1½ tbsp Coriander-Cumin Powder (Dhana Jiru)

½ tsp Dal Masala Powder

1 tbsp Jaggery (Gōr)

Salt to taste

Method:

1. Remove the hard skin of the karela and make a slit in the middle.

2. Boil some water in a pan with ½ tbsp of salt, then add the karela and cook until about 90% done. Rinse in cold water to stop the cooking. Drain, remove the seeds, and set aside. (If you like the seeds, keep them as they taste good)

3. Add the gram flour and 4 tbsp of oil to a pan over a low flame, stirring continuously for 6-8 minutes until the flour gives off an aroma. Add the grated garlic and sauté for a minute.

4. Add the turmeric, chilli powder, coriander-cumin powder, dal masala powder, jaggery, and salt, and mix well until the jaggery dissolves.

5. Pour in the lemon juice and ⅛ cup water, mix well, remove from heat, and let the stuffing cool. Once cool, fill the karela with the stuffing and set them aside.

6. Heat the remaining oil in a pan. Once hot, add the mustard and cumin seeds and asafoetida. Add the onions with ¼ tsp of salt and cook until soft and translucent.

7. Add the stuffed karela and the karela seeds to the onions, mix well, cover, and cook for 5-8 minutes on low heat, stirring occasionally until the karela is fully cooked. Sprinkle the remaining stuffing over the karela, then add ⅛ cup of hot water, cover for 2 minutes, and mix well.

• Garnish with coriander leaves and enjoy with hot rotli or puri.

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Bharela Karela Nu Shaak | The Rasoi Recipes