Ingredients :
Karela – 8 large sized
Grated Raw Mango -3 Table spoons
Coriander Powder – 1 Tablespoon
Red Chili powder – 1 Tablespoon
Saunf (fennel) powder -1 tablespoon
Turmeric powder 1 teaspoon
Saunf – 1 teaspoon
Salt – 3-4 tablespoons
Oil for shallow frying – 2 ladle full approx.
Method:
Wash the karela well and remove the excess water.
Scrape the karela and remove the rough portions, but don’t discard them.Slit the Karelia in the middle and remove all the seeds.Apply salt on both inside and outside of the karela and the scraps and let it rest for about an hour. After an hour gently squeeze them all and remove the water completely.
Mix all the masalas (except turmeric powder and the saunf) with the karela scraps well .
Stuff it into the slit karela.
Keep a small portion aside.Do NOT add salt again as karela would have already absorbed the applied salt.Heat oil in a pan, add the saunf and turmeric powder and put the karelas and cover it with a lid (preferably with a high dome lid or a big bowl).
Occasionally turn the karelas so that they get cooked on all sides. Once they are half cooked add the remaining masala mix and cook well till the karela turns soft and golden brown.
Enjoy it with rotis.
Tips:
You may substitute the raw mango, with Amla(Goose berries) or Dry mango /Amla powder.
By Sundari Balasubramaniam
Simple home cooking 