Hooked, Booked, and Cooked!: Stuffed Karela

Ingredients:

5-6 regular Karelas or 7-8 Baby Karelas

Method:

Scrape off a bit of the hard skin, slit lengthwise and deseed.

Boil water, add salt to it and cook the Karelas in it till ALMOST done and NOT fully cooked. When done, drain the water and keep aside.

For the Stuffing:

2 Tbsp Oil

1/4^TH Tsp Hing

½ Tsp Cumin/Jeera

½ Tsp Mustard/Rye

1/4^th Tsp Methi Seeds

3 large Onions, chopped

7-8 medium sized Cloves of Garlic

½ inch Cinnamon OR 1/4^th Tsp Cinnamon Powder

Jaggery, to taste OR 3/4^TH Tsp

1 Tsp Red Chilly Powder

3/4^th Tsp Coriander Powder

½ Tsp Haldi/Turmeric Powder

Method:

Heat oil in a pan.

Add the Hing, Jeera, Rye and let them pop.

Add the Methi seeds and stir

Add the Garlic and saute for a bit

Add the Onions and fry till they start turning brown

Add all the other ingredients and cook until the oil seperate

Switch off the flame, let it cool and grind it coarsely (1-2 turns in a mixie is usually enough)

Stuff the Karelas with this mix. If you have stuffing left over keep it aside.

For the Tadka/Tempering:

Oil, 2 Tbsp

8-9 Kadipata/curry leaves

4 Tbsps, Tamarind juice (extract pulp by soaking Tamarind in hot water, add water to form a watery juice)

Method

Heat the Oil in a pan

Add the Kadipata and saute for a minute

Add the stuffed Karelas and the leftover stuffing masala, if any.

Cover and cook for 7-8 mins, stirring in between, or till almost done

Add the Tamarind Juice and cook without covering till the juice is absorbed

Switch off the flame and garnish with Coriander

Tastes best mixed with Hot Steamed Rice with a dollop of Ghee.