Stuffed Bitter Gourd / Karela

Name: Stuffed Bitter Gourd / Karela
Cuisine: Indian
Ingredients: 250 gms / 5 medium - Bitter Gourd/karela; 4 tablespoon Oil; 1 pinch Heeng; 1/2 teaspoon Cumin seeds; 1 medium raw mango (grated/pulp); 1/2 tea spoon Turmeric powder; 2 tea spoon Coriander powder; 2 tea spoon Anise/saunf powder; 1/2 tea spoon Red chilli powder; 1 teaspoon Salt

Mamta Agrawal @cook_9214619

Bihar

#rawmango
The taste of saunf and raw mango gives a tangy taste to bitter gourd.

Mamta Agrawal @cook_9214619

Bihar

#rawmango
The taste of saunf and raw mango gives a tangy taste to bitter gourd.

Saved

Ingredients

250 gms / 5 medium- Bitter Gourd/karela
4 tablespoonOil
1 pinchHeeng
1/2 teaspoonCumin seeds
1medium raw mango (grated/pulp)
1/2 tea spoonTurmeric powder
2 tea spoonCoriander powder
2 tea spoonAnise/saunf powder
1/2 tea spoonRed chilli powder
1 teaspoonSalt

Saved

Steps

1

Wash the bitter gourd and peel the skin. After peeling the bitter gourd put 1/2 teaspoon salt over them and mix well. Leave the gourd for 15 minutes.
2

Now cut the gourd from the center leaving the bottom part. Do not make a deep cut, the bottom side should be joined so that it can be stuffed. Take out the pulp and the seeds from the gourd with the help of a knife and wash the gourd 2-3 times and squeeze all the water from it.Keep a side.
3

Now mix raw mango pulp,turmeric powder,Coriander powder,saunf powder,Red chilli powder and salt together well.The masala to stuff the bitter gourd is ready.
4

Stuff each gourd with the masala equally. Press the masala well into the gourd so it settles down.
5

Heat oil in a pan and put Cumin seeds and heeng then stuffed gourd one by one into the pan. Cover the pan and cook the gourd on a medium flame for 6-7 minutes. Open the lid, flip the gourd, cover the pan again and cook it for another 5-6 minute. Open the lid and flip the side of the gourd from where it is not cooked. Keep on turning the sides till the gourd is cooked from all the sides till they are brown. Your Stuffed Bitter Gourd is ready.
6

Serve it with poori, parantha or chapati.