Stuffed Bitter Gourd

Name: Stuffed Bitter Gourd
Cuisine: Indian
Ingredients: 2 long Bitter Gourd / 4-5 small ones; to taste salt; 2 tbsp. oil; 1 tbsp chopped garlic; 2 tbsp fresh grated coconut; 1 tsp roasted coriander powder; 1 tsp roasted cumin powder; 1/2 tsp turmeric powder; 2 tbsp kashmiri red chilli powder; 1 tbsp flaxseed (opt); 1 tsp tamarind paste; 2 tbsp roasted chickpea flour; 1/2 cup besan (gram flour); pinch salt; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; oil to deep fry

Bethica Das @kitchen_flavours

Sharjah (UAE)

#besan
If you are a Karela / Bitter Gourd lover, then you will definitely relish this dish. These yummy batter fried stuffed karelas are best had as a side dish with either rice or chapattis. If you are a bit of an adventurous type, have them as appetizers with any chutney. If you can get hold of the smaller variety, that would be absolutely perfect for this recipe. So go ahead and give it a try and enjoy them as per your choice.

Bethica Das @kitchen_flavours

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Ingredients

2long Bitter Gourd / 4-5 small ones
to tastesalt
2 tbsp.oil
1 tbspchopped garlic
2 tbspfresh grated coconut
1 tsproasted coriander powder
1 tsproasted cumin powder
1/2 tspturmeric powder
2 tbspkashmiri red chilli powder
1 tbspflaxseed (opt)
1 tsptamarind paste
2 tbsproasted chickpea flour
1/2 cupbesan (gram flour)
pinchsalt
1/4 tspturmeric powder
1/2 tspred chilli powder
oil to deep fry

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Steps

1

Scrape the karelas / bitter gourds and scoop out the pulp. Cut each into 3-4 pieces. Apply salt to them and to the scraped mix and leave them aside for 20-25 minutes.
2

Make a batter with besan, turmeric powder, pinch of salt and red chilli powder with required quantity of water. The batter should not be too thick or too thin. Keep aside.
3

Wash the scraped mix well under running water and transfer onto a kitchen towel. Heat 2 tbsp. oil in a pan and saute the garlic till they slightly changes colour.
4

Now add the coconut and saute till light brown. Then add the scraped karela skin and the pulp along with all the dry spices. Continue to fry on a medium flame for 4-5 minutes.
5

Add the tamarind paste. Mix well and saute for 2-3 minutes. Switch off the flame and add the roasted chickpea flour. Toss well, cover and keep aside to cool down.
6

Fill each of the karela pieces with the stuffing and keep aside. Heat remaining oil for deep frying. Take the stuffed karela and coat them in the batter and gently drop them in the hot oil.
7

Deep fry them in batches on a medium flame till golden in colour on all sides. Drain on a kitchen towel. Serve as a side dish with either rice / chapatti or as appetizers with any chutney.