A little bit of youth memories and loads of excitement. For those who love karela with an amazing stuffing, then this recipe is absolutely a need to try.

CHANA DAL STUFFED KARELA

Active ingredients

4 medium bitter gourds (karela).
2 cups soaked Bengal gram (chana dal).
1/2 tsp turmeric powder.
Salt to taste.
1/4 tsp asafoetida (hing).
2 tbsps oil.
Stuffing.
2 tablespoons oil.
1 tsp cumin seeds.
1 tsp finely chopped garlic.
1 tsp carefully chopped ginger.
2 green chillies, finely chopped.
1 medium onion, finely chopped.
1/2 tsp turmeric powder.
1 tsp red chilli powder.
1/2 tsp cumin powder.
1 tsp coriander powder.
1/2 tsp garam masala powder.
Salt to taste.
1 tbsp sliced fresh coriander leaves.
1 tsp sugar.
1 tsp lemon juice.
Fresh coriander sprigs for garnish.

Method.

1. Put the soaked Bengal gram in a cooker. Add 2 cups water, 1/4 tsp turmeric powder, salt, asafoetida and blend well. Cover and prepare under pressure for 1-2 whistles.
2. Meanwhile, peel the bitter gourds, trim completions and make a vertical slit in the centre without cutting it through totally. Get rid of the seeds and discard them.
3. Wash the bitter gourds completely. Carefully squeeze the excess water, move them in a big bowl, add salt, and staying turmeric powder and rub this mix well on each bitter gourd.
4. To make the stuffing, heat oil in a non-stick pan. Add cumin seeds and let them change colour. Add garlic, ginger, green chilies and blend well. Prepare for 1-2 minutes.
5. Add onions, mix and cook till translucent.
6. Include turmeric powder, red chilli powder, cumin powder, coriander powder, and garam masala powder and mix well. Cook for 1-2 minutes.
7. Include 1/4 cup water, mix and cook for 1 minute. Stir in the salt and cook for 1 minute.
8. Open the cooker once the pressure has lowered totally, and blend the cooked gram mix. Transfer the mixture into the packing mixture, add coriander leaves and sugar and mix well. Cook for 2-3 minutes. Lightly mash the mixture with the back of a spoon.
9. Change the heat off and add lemon juice and blend well. Transfer on a plate and allow the mixture to cool.
10. Meanwhile, wash the ready bitter gourds with enough water and drain. Generously things each bitter gourd with the prepared stuffing. Connect each packed bitter gourd with a thread.
11. Heat oil in a non-stick pan. Place the packed bitter gourds on it and prepare on high heat till golden brown on all sides, lower the heat to medium, spray 2-3 tablespoons water, cover and cook for 6-8 minutes.
12. Change the heat off, move the packed karela on a plate and eliminate the threads and transfer the karela on serving plate.
13. Garnish with fresh coriander sprigs and serve hot.

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