Karela (Bitter Gourd) is a vegetable which is less preferred by many (except few) due to its bitter taste. Even in our house this is last option to prepare. Considering health benefits, this comes along with other vegetables, but will always gets stored in fridge and every time it gets postponed.
As we all know that it is very good for health and helps in purifying the blood, so it must be consumed at least once in weeks time.
In order to make it tasty and appealing, I would used to keep trying different ways to make bitter gourd in such a way that it tasted less bitter as achievement is when you make not so desirable recipe the most desirable one.
Try bitter gourd this way, you will surely like it as to control bitter taste, my plan of action is blanching and then stuff with onions, tomatoes and tamarind pulp.
This is my second posting of bitter gourd, first post was
Following ingredients required for stuffed bitter gourd.
✔500 gms Bitter Gourd
✔2 medium Tomatoes
✔ 3 medium onions
✔2 Green chillies or as per taste
✔1tsp Tamarind Pulp (imli)
✒Turmeric Powder - 2tsp
✒Red chilly Powder - 2tsp
✒ Coriander Powder - 1tsp
✒Salt to taste
✒For cooking 1tsp
Step 1: Cutting
Properly wash and scrape the bitter gourds; make a slit on one side and scoop out the seeds, remove the hard seeds, if they have any, don't remove tender seeds as they taste really good. Slit carefully to avoid tearing of the corners.
Step 2: Make Stuffing
I am going to finely chop them in my food processor.
If not using food procrssor, then in such case very finely chop them as we need for filling. i.e very finely chopped onions, tomatoes and green chillies.
In this add dry ingredients that is red chilly powder, turmeric powder, coriander powder and salt to taste and tamarind pulp, mix all well.
Our stuffing is ready for filling.
Step 3 Blanching
First squeeze and Wash bitter gourd in running water, and then blanch.
(This process will take 5-6 min on high flame)
To blanch bitter gourd means
Blanching is a cooking process wherein the bitter gourd is plunged into boiling water, removed after a brief, timed interval, and finally placed under cold running water to halt the cooking process, and maintain natural color of vegetable.
Step 4: Stuff
Fill the blanched bitter gourd with stuffing. Add above stuffing with help of spoon and spread along the length. Bring the cut edges together and run a thread around the stuffed karela.
Tie the bitter gourd lightly with a thread so that the masala doesn't comes out. Bitter gourd will hold the shape and would remain closed during sauteing.
Step 5 : Cooking Time
Heat oil in shallow fry pan, place the stuffed bitter gourds, saute them on high flame for 1-2 minutes, then slow the flame, add one cup water, cover and cook on slow flame and cook for ten to twelve minutes, stirring gently at regular intervals. Make sure to fry both the sides. Check in between, whether cooked properly or not, if uncooked and water is fully evaporated but bitter gourd is not tender, add little more water if required. Cover once again and cook for another 3-5 minutes, till the bitter gourds are cooked. Serve hot.