Bitter gourd stuffed with Onions and Masala and shallow fried.
Cuisine: North India.
Time Required: 30 Minutes
8 small Karela/Hagalkayi/Bitter Gourd preferably the white variety, ‘cos it is less bitter
3 medium sized Onions
2 tsp Chili Powder
2 tsp Coriander Powder
2 tsp Aamchur Powder/Dry Mango Powder
2 tsp Saunf/ Aniseed Powder
1 tsp Jeera/Cumin Seeds
4 to 5 tbsp Oil
1/2 tsp Turmeric Powder
Few sprigs of Coriander leaves, Chopped finely
Salt to taste
Using a peeler lightly peel the Karela skin and reserve the peel. Slit the Karela and scoop out the seeds and if the seeds are tender mix with the Karela peel and keep it aside. Now apply little Turmeric and Salt to the Karela and to the Karela seed and peel and keep them aside for an hour.
Chop Onions finely and mix Coriander Powder, Chili Powder, Aamchur Powder, Saunf, Karela seed and peel and Salt. Stuff this mixture into the Karela.
Tie each one with a thread to ensure that the stuffing does not fall off during frying.
Keep aside the remaining Onion mixture. Heat Oil and add Jeera.
Add the tied and stuffed Karela into the kadai. Shallow fry them turning occasionally without closing the lid until they turn slightly black and crisp.
Fry the remaining Onion mixture separately in a tablespoon of Oil.
Remove the Onion mixture on a serving plate. Remove thread from the Karelas and place them on the Onion mixture.