Awadhi Karela Ka Dulma
Ingredients
2 Bitter Gourd (Karela), cut cylindrical, center scooped
3 tablespoon Yogurt (Curd)
For the filling
3 onions , chopped
6 cloves garlic , chopped
2 teaspoon coriander Powder
1 teaspoon turmeric powder (Haldi)
1 teaspoon dry mango powder (amchur)
To grind
2 teaspoon Kalonji (Onion Seeds)
2 teaspoon Shahi jeera
5 almonds , blanched and peeled
Salt, to taste
Cooking oil, for cooking
Directions
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Clean and cut the bitter gourd into cylindrical shape, scoop out the inner part (seeds and flesh) and keep it hollow.
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Soak the cut bitter gourd in salt water in order to reduce its bitterness.
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To prepare the stuffing, in a heated flat pan, add kalonji, fenugreek seeds, cashew nuts and almonds – dry roast it for about 2 minutes. Then using a hand blander, blend it into a coarse powdered-mix.
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Heat another pan with a little oil and add ginger, garlic, onions and chilies into it. Sauté till the onions are translucent.
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Now add powdered nuts and seeds to this pan and stir well. Once done, stuff the mixture inside the karela (Bitter Gourd), packing it tightly.
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Stir-fry the stuffed karela along with the remaining stuffing material in the pan and stir fry it all together for few minutes.
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Now add curd slowly and fold it evenly, making sure that the karela does not break. Allow it to simmer for 2 minutes by closing the lid of the pan.
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Serve Awadhi Karela Ka Dulma with Indian unleavened bread