Stuffed Karelas in Makhani Gravy

by Tarla Dalal

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Karela is a low calorie vegetable which is acclaimed for its anti-diabetic properties. This recipe is an attempt to make them appealing. The karelas are stuffed with moong dal and served in a makhani gravy that is made using very little oil. Enriched with protein, calcium, vitamin A, vitamin C, iron and fibre, this recipe is a delectable way to savour this "not so popular" vegetable.

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Stuffed Karelas in Makhani Gravy recipe - How to make Stuffed Karelas in Makhani Gravy

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Preparation Time: 20 mins. Cooking Time: 60 mins. Total Time: 801 hours 20 minutes 4Serves 4.
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Ingredients

For the stuffed karelas
4 medium bitter gourds (karela)
1/2 cup yellow moong dal (split yellow gram), soaked for 2 hours and drained
1/4 tsp cumin seeds (jeera)
1 green chilli, chopped
1/2 tsp grated ginger (adrak)
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp oil
1/4 cup chopped corriander (dhania)

For the makhani gravy
3 medium tomatoes, sliced
1 medium onion, sliced
2 large sized cloves of garlic (lehsun), chopped
12 mm. (1/2") piece ginger, chopped
2 cloves (laung / lavang)
1 stick of cinnamon (dalchini)
1/4 cup chopped red pumpkin (kaddu)
1/2 tsp cumin seeds (jeera)
1/4 tsp dried fenugreek leaves (kasuri methi)
1 tsp chilli powder
1/2 cup low fat milk
1/2 tsp cornflour
1 tsp oil
salt to taste

Method

For the stuffed karelas

Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas).
Slit each one lengthwise. Using a sharp knife, scoop out the insides carefully creating a hollow in the centre. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 10 to 15 minutes.
Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the soaked moong dal, green chilli, ginger, turmeric powder and salt and mix well.
Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
Add the coriander leaves and mix well. Cool a little.
Fill this mixture into the bitter gourd and steam them for 10 to 15 minutes till they are cooked. Cut each karela into 2 and keep aside.

For the makhani gravy

Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon and red pumpkin with ¾ cup of water and cook over a slow flame till the tomatoes and pumpkin are soft. Allow to cool completely and remove the cloves and cinnamon and discard them.
Blend the mixture into a smooth purée.
Heat the oil in a non-stick pan and add the cumin seeds.
When the cumin seeds crackle, add the puréed tomato mixture, kasoori methi, chilli powder and salt and simmer for 5 to 7 minutes.
Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.

How to proceed