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Stuffed Karelas in Makhani Gravy
Ingredients
4 medium karela, 1/2 cup yellow moong dal soaked, 1/4 tsp cumin seeds (jeera), 1 green chilli,
1/2 tsp grated ginger, 1/4 tsp turmeric powder , salt to taste, 1/2 tsp oil , 1/4 cup chopped, dhania.
For the makhani gravy
3 medium tomatoes sliced,
1 medium onion, 2 large sized cloves of garlic ,
12 mm. piece ginger, 2 cloves (laung / lavang),
1 stick of cinnamon,1/4 cup chopped red pumpkin ,1/2 tsp cumin seeds,1/4 tsp dried fenugreek, 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
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 half 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.
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