अब करेले का कड़वापन करो दूर. Special Khata mitha bharwa karela recipe. #bharwakarela #cookingideas #howtocook #dailyrecipe #karelekisabzi #ajaychoprarecipes
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Bharwa Karela
Ingredients
Karela 8-9 pcs
Salt 1 tsp
Turmeric powder 1 tsp
Mustard oil 1 tbsp
Jeera 1 tsp
Saunf 1 tsp
Kalonji ½ tsp
Garlic chopped 1 tsp
Onion chopped 1 cup
Salt ½ tsp
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Coriander powder 1 tsp
Saunf powder 1 tbsp
Amchur powder 2 tsp
Raisins 6-7 pcs
Cashew 1 tbsp
Sugar 1 tsp
Coriander chopped 1 tbsp 1 tbsp
Potato boiled 2 pcs
Mustard oil 1 tbsp
Saunf 1 tsp
Kalonji 1 tsp
Onion thick sliced ½ cup
Method:
To start, wash and clean the bitter gourd. Then, using a peeler, remove the skin to make it smooth, exposing the vibrant green flesh inside. Carefully cut a vertical gash in the centre of the bitter gourd and scoop out the seeds, setting aside the peeled skin and seeds for later use.
The next step is to marinate the peeled bitter gourd. Sprinkle some salt and turmeric powder over the gourd, allowing it to sit for 10-15 minutes.
This step helps reduce the bitterness of the vegetable.
In a pan, heat some mustard oil and add the marinated bitter gourd.
Sauté it for 3-4 minutes until it becomes slightly tender.
Remove the sautéed bitter gourd from the pan and set it aside.
Now, let's prepare the stuffing for the bitter gourd.
Take the previously removed peels of the bitter gourd and season them with salt and turmeric powder.
After 4-5 minutes, squeeze out any excess moisture. In the same pan, heat some more mustard oil and add jeera, saunf, and kalonji seeds.
Let them crackle, and then add chopped garlic, sautéing until it turns golden brown. Now, add the prepared bitter gourd peels and continue sautéing.
Next, incorporate chopped onions into the mixture and continue to sauté until they become translucent.
Season the mixture with salt, red chilli powder, coriander powder, saunf powder, and amchur powder for a burst of flavours.
To enhance the richness, add cashew nuts and raisins, and cook them for a while until they turn fragrant and slightly golden.
Once done, transfer the stuffing to a plate and allow it to cool.
While the stuffing cools, grate boiled potatoes and chop fresh coriander, then mix them with the prepared stuffing.
This mixture will serve as the flavorful and aromatic filling for the bitter gourd.
Take the semi-cooked bitter gourd and carefully stuff them with the delicious stuffing mixture.
In a fresh pan, heat mustard oil and add kalonji and saunf seeds, allowing them to crackle. Place the stuffed karela (bitter gourd) in the pan and cook them.
Cover with a lid and let them cook for 8-10 minutes, ensuring the bitter gourd becomes tender and absorbs the flavours from the stuffing.
To add an extra dimension of flavour, add thickly sliced onions, some salt, and red chilli powder, gently sautéing for an additional 4-5 minutes.
Now, your Stuffed Karela is ready to serve. This dish perfectly combines the bitter and savoury notes of the bitter gourd with the rich and aromatic stuffing, creating a delightful and unique culinary experience that's sure to please your taste buds.
Enjoy this delectable Indian recipe as a side dish or even as the main course, served with roti or rice.
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Intro 0:00
Daddy tip 0:29
Preparation 3:29
Stuffing 7:26
Plating 9:50
Outro 10:08
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