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Karela (bitter gourds) boatDussehra
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A picture of Karela (bitter gourds) boatDussehra.

Karela (bitter gourds) boatDussehra

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#dussehra
This recipe has no oil or flour so can be eaten as keto diet.

#dussehra
This recipe has no oil or flour so can be eaten as keto diet.

Read more

Karela (bitter gourds) boatDussehra

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#dussehra
This recipe has no oil or flour so can be eaten as keto diet.

#dussehra
This recipe has no oil or flour so can be eaten as keto diet.

Read more
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Ingredients

  1. 8medium size karela
  2. 1 cupalmond powder
  3. 2 tablespoondhana jeeru powder(cumin and coriander seeds)
  4. 1/2 teaspoonturmeric
  5. 1 teaspoonchilli powder
  6. 2 tablespoonjaggery
  7. to tasteSalt
  8. 1/2 cupcoriander leaves
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Steps

  1. 1

    Remove skin from karela and cut them length ways in half and remove seeds.
    In a pan par boil karela adding salt to water.
    Remove and drain all water and pat dry.
    Mix the rest of the ingredients and fill the karela halves and garnish with cherry tomatoes.
    In a preheated over bake for 20 minutes at 180 degrees.
    Enjoy karela boat.

    A picture of step 1 of Karela (bitter gourds) boatDussehra.
    A picture of step 1 of Karela (bitter gourds) boatDussehra.
    A picture of step 1 of Karela (bitter gourds) boatDussehra.
  2. 2

    A picture of step 2 of Karela (bitter gourds) boatDussehra.
    A picture of step 2 of Karela (bitter gourds) boatDussehra.
  3. 3

    A picture of step 3 of Karela (bitter gourds) boatDussehra.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on October 16, 2018 08:42
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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