This is a recipe passed down from generations. If you love Karela, this is soon going to be your favourite
vegetarian 4 servings
4 bitter gourd (Karela) medium sized (around 300 gms) little thick to enable enough filling inside, preferably of parrot green colour as it is not so bitter in taste.
100 g Coriander seed
Salt to taste
50 g Soaked (One Hour) black gram
300 g Onion finely cut in small cubes
1 tbsp Tamarind, pulp
1 tsp Carve seed / onion seed
1 tsp Azwain seed
1 tbsp Sugar or gur
Soak the black gram in a pot an hour prior to actual preparation and keep aside.
Boil the bitter gourd with little salt on medium flame for 5 minutes (till it becomes tender) and then drain the excess water from it and let it cool down.
Cut the onion into very small cubes.
Roast the coriander seeds in a frying pan without any oil, the roasting should be such that it turns brown and the sweet aroma should come. Please note that the less roasting will not transform into good taste and any excess roasting will exploit the taste and make it bitter. Grind it to paste and keep aside.
Now cut a slice in the middle of the boiled bitter gourd (Karela) so as to allow filling and take out the seed along with pulp. These pulps would be used for filling; in case the seeds are soft it may be grinded along with coriander seed.
Now mix coriander seed paste along with bitter gourd (Karela) pulp, salt, soaked black gram, finely cut onion, tamarind, onion seeds, azwain seed and sugar.
Stuff this mix in the boiled bitter gourd (Karela) and tighten the same using cotton thread so that the stuff does not come out while frying.