Stuffed karelas (pyaz tamatar vale karele/onion-tomato masala)

Name: Stuffed karelas (pyaz tamatar vale karele/onion-tomato masala)
Yield: Serves 4-5 serv
Cuisine: American
Ingredients: 4-5 Karelas (Bitter gourds); 2-3 Onions (large); 1-2 Tomatoes (large); 1 tsp Cumin seeds (Zeera); 1 tsp less than Nigella seeds (Kalonji); 1 tsp Fennel seeds (Saunf); 1 tsp less than Red chilli powder (lal mirch); 1 tbsp Coriander powder (dhaniya powder); 1 tsp Garam masala; As required Salt; As required Oil/Mustard oil

Pooja on Instagram @thechefbychance @cook_17443165

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Stuffed bitter melons/karelas makes for a best side dish, and tastes best with dal roti along. The best thing about this recipe is the onion-tomato masala. The masala is further powered with freshly grounded masala comprising zeera, kalonji and saunf. The steps required are documented below. #karelas #stuffedkarelas #stuffedbittergourds

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Pooja on Instagram @thechefbychance @cook_17443165

https://www.instagram.com/thechefbychance/

#itsprocessoverproduct

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Ingredients

Serves 4-5 serv

4-5Karelas (Bitter gourds)
2-3Onions (large)
1-2Tomatoes (large)
1 tspCumin seeds (Zeera)
1 tspless than Nigella seeds (Kalonji)
1 tspFennel seeds (Saunf)
1 tspless than Red chilli powder (lal mirch)
1 tbspCoriander powder (dhaniya powder)
1 tspGaram masala
As requiredSalt
As requiredOil/Mustard oil

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Steps

1

Wash bitter gourds, peel a bit, remove some bumps.
2

Slit vertically, remove seeds and apply salt in and out and leave the bitter gourds for about 4-5 hours. Wash them later, pat them dry
3

Make grounded masala for stuffing: Dry roast cumin (jeera) seeds (less than a tsp), nigella (kalonji) seeds (less than a tsp) and fennel (saunf) seeds (1 tsp), cool it a bit and grind. Keep aside. Fennel seeds add flavours to karela (Bitter gourds), so I add more of that.
4

Stuffing: In a wok, heat some oil (mustard oil), add chopped onions. Saute until golden brown. Add chopped tomatoes. Add salt to taste, red chilli powder, coriander powder, garam masala and the freshly grounded masala. Mix well.
5

Saute until masala starts to leave oil. Bhuno the masala well. Let the masala cool. You can taste, and add more of the grounded masala depending upon how spiced you would like it to be.
6

Stuff bitter gourds with the onion-tomato masala. Tie them with a thread.
7

Pan fry the karelas: Add some oil in a pan. Place stuffed karelas in the pan. Also, add the remaining onion tomato masala into the wok. Keep turning the karelas in small intervals. Cover and cook until charred, crisp and done.