Stuffed Karela Punjabi Style Recipe (Bitter Gourd)

Here is a stuffed karela recipe which is really delicious and easy to make. The sweetness of onions and fennel make it a special dish. All you need are regular spices from your kitchen spice box. Since these karelas do not use water at all that's why they are perfect for road travel and journey.

MAIN INGREDIENTS

• Karela (Bitter Gourd)
• Fennel
• Onion
• Garam Masala

Ingredients:

• 7 – 8 Karelas (Bittergourd)
• 5 – 6 medium Onions
• 1 – 2 Green Chillies
• For stuffing
• 1 tsp Saunf Powder (Fennel Seeds Powder)
• 1 tsp Haldi (Turmeric Powder)
• 1 tsp Coriander Powder
• 1 tsp Amchoor Powder (Dry Mango Powder)
• 1 tsp Red Chilli Powder
• Salt to taste
• White Thread

How to Make Stuffed Karela Punjabi Style :

• Scrape the skin of the karelas. Take off maximum green off the karelas and rub some salt to them. Leave them covered for at least 1 hour. You can keep overnite too in the fridge. This will reduce the bitterness which Karela is known for.
• Later wash them nicely. Squeeze out all the water.
• Make slits in each karela to create a pocket.
• Chop the 3 – 4 onions finely. We will use these onions for stuffing. Also slice 2 onions lengthwise. These onions we will use as sabji.
• Heat oil in a kadai and add chopped onions. Fry till pinkish brown.
• Add chopped green chillies and fry for a minute.
• Now mix all the dry masalas and salt. Add less salt as we have already added earlier. Be careful.
• Then fry for a minute. Switch off the flame.
• Let this masala cool down.
• Then fill this masala in the pocket of each karela and tie tightly with a thread to seal them.
• Now add 4 – 5 tablespoons of mustard oil in a kadai. Smoke it. Let it cool .You can use regular oil too. You may use less oil if you want.
• Again heat the oil and add jeera and when it splutters add the sliced onions and fry them till golden.
• Remove and keep aside.
• Now in the remaining oil in the kadai add the stuffed karelas and on medium flame cook from all sides turning in between till well cooked and golden.
• Remove the threads when cool. Serve with paranthas.

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