firstly, slit the karela and remove the seeds. removing the seeds will create room for stuffing and also reduce bitterness
SALT - 1 TSP
sprinkle 1 tsp salt and ½ tsp turmeric
soak in water for 20 minutes. this helps to reduce bitterness
OIL - 2 TSP
firstly, in a pan heat 2 tsp oil
add 2 tsp coriander seeds, 1 tsp cumin seeds, 2 tbsp sesame and 1 tsp poppy seeds
ROAST - LOW FLAME
roast on low flame until the spices turn aromatic
PEANUT - 1/4 CUP
now add ¼ cup peanut, 3 tbsp dry coconut and roast until it turns crunchy.
cool completely and transfer to mixi
CHILLI POWDER - 1 TSP
add ½ tsp turmeric, 1 tsp chilli powder, small ball sized tamarind and ½ tsp salt
blend to a coarse paste without adding any water.
ONION - HALF
transfer the masala powder to the pan, add ½ onion and 2 tbsp coriander.
mix well making sure everything is well combined.
now take the karela and stuff the masala into it. keep aside
MUSTARD - 1 TSP
firstly, in a large kadai heat 3 tbsp oil. splutter 1 tsp mustard, 1 tsp cumin, pinch hing and few curry leaves
ONION - 1 CHOPPED
add 1 onion, 1 tsp ginger garlic paste and saute well.
keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and 1 tsp garam masala
SAUTE - LOW FLAME
saute until the spices turn aromatic
TOMATO - 2 CHOPPED
now add 2 tomato and saute until the tomatoes turn soft and mushy
add in stuffed karela and cook for a minute.
JAGGERY - 2 TBSP
also add 2 tbsp jaggery, ½ tsp salt and 1 cup water
stir well adjusting consistency as required
SIMMER - 10 MINUTES
cover and simmer for 10 minutes or until karela gets cooked well
READY TO EAT
finally, add 2 tbsp coriander and enjoy bharwa karela with roti or phulka