Karela/Bitter gourd/ Kakarakaya is one of the favourites of my hubby R .Every time he brings the Karela I used to cook something in the manner which I know and he never used to like it and used to say it is one of my favourite vegetable and you spoil it every time .So this time I really felt very bad on it and started searching for good recipe on that vegetable , one day I came to know that he likes stuffed Karela which is prepared by my mother in law , so without any delay I immediately called her up to find out the recipe and made a note of how she prepares and one day as a surprise, I prepared this stuffed Karela for R as per my Mother –in law recipe and presented before him . He ate it and he liked it very much and there is a big smile on his face this time. I am so happy by seeing that what else we want when we prepare something for our dear ones and they liked it and ate it. Thanks to my mother in law for her recipe. Here goes the recipe:
- Karela /Kakarakaya – 6 small sizes (preferable)
- Dhaniya powder - 1/2 tbsp
- Jeera Powder - 1/2 tbsp
- Turmeric powder - 1 tsp
- Mirchi powder/Red Chilli powder - 3 tsp
- Besan - 1 tbsp
- Garam Masala powder - 2 tsp
- Peanut powder – ½ tbsp (roasted peanut grinded into coarse/fine powder)
- Oil - 1 tbsp
- Salt as per taste
Seasoning /Tadka / Popu:
- Mustard seeds/Avalu – ½ tsp
- Jeera seeds – ½ tsp
- Hing/Inguva – 1 tsp
- Wash the Karela cleanly with water and cut them length wise keeping the ends intact.
- Remove seeds from the Karela and add little salt to it and keep it aside for 10 – 15 min. Meanwhile, take a bowl and mix Besan, dhaniya powder, Jeera powder, turmeric powder, mirchi powder, and garam masala, peanut powder, salt with a little amount of oil and form as a semi powder –paste as shown in the picture below.
- Take a vessel and boil quarter vessel water and add the Karela to it and just boil for 10 min in medium flame or till Karela/bitter gourd skin is soft (don’t cook till too soft, be very cautious).
- Remove the water from Karela and place them onto a paper towel to absorb the excess water and let them cool off.
- Now, place the stuffing inside the Karela and tie a thread to the Karela so that the stuffing doesn’t come out. (Tying of the thread is optional).
- Heat one tbsp of oil in a heavy bottomed vessel and add the mustard seeds, Jeera seeds and Hing and let them crackle up then slowly add the stuffed Karela and cover it with a lid. Turn them often with a spatula to ensure that all the stuffing along with Karela is properly cooked.
- Turn off the heat and let them cool off and then remove the thread from the Karela and serve hot with Rice.