Ingredients:
Bitter Gourd (Karela) – 6, medium
Onion – 1, small and minced
Potato or Carrot – 1, boiled and mashed
Tamarind Pulp – 1 tblsp
Tomato – 1, chopped
Oil – 4 tblsp
Turmeric Powder – 1/2 tsp
Juice of 1/2 Lemon
Salt to taste
Grind to a Paste:
Green Chillies – 3 to 4
Ginger – 1/2 inch piece
Coriander Leaves – 1 tblsp, chopped
Powdered Masala:
Coriander Powder – 2 tsp
Cumin Powder – 1 tsp
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Method:
1. Scrape, wash and slit karela lengthwise.
2. Sprinkle salt and turmeric powder all over the surface as well as inside.
3. Leave aside for an hour or so.
4. Squeeze out as much juice as possible, wash karela 2-3 times in water.
5. Boil enough water, immerse karelas, add some salt, tamarind pulp and cook till they turn slightly soft – do not let them cook fully.
6. Remove from water, carefully scoop out pulp and seeds, set aside.
7. Heat oil (half the quantity), add chopped onions, fry till browned.
8. Add tomatoes, fry till soft.
9. Add ground paste, continue frying adding the dry masala one by one.
10. Stir fry till oil surfaces.
11. Add mashed potato or carrot, mix well adding lemon juice and salt.
12. Remove from fire, cool, divide into 6 portions.
13. Carefully stuff potato mixture into each of the karelas, secure the two pieces with a thread or stick with a thick coat of flour paste.
14. Heat some of the oil in a non-stick pan, carefully slide the karelas one by one, pour some oil over the karelas.
15. Fry for 3 to 5 minutes.
16. Cover and cook in sim till done.
17. Serve as a side dish.
