REMOVE SEEDS

firstly, slit the karela and remove the seeds. removing the seeds will create room for stuffing and also reduce bitterness

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SALT - 1 TSP

sprinkle 1 tsp salt and ½ tsp turmeric

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WATER

soak in water for 20 minutes. this helps to reduce bitterness

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OIL - 2 TSP

firstly, in a pan heat 2 tsp oil

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CORIANDER SEEDS

add 2 tsp coriander seeds, 1 tsp cumin seeds, 2 tbsp sesame and 1 tsp poppy seeds

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ROAST - LOW FLAME

roast on low flame until the spices turn aromatic

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PEANUT - 1/4 CUP

now add ¼ cup peanut, 3 tbsp dry coconut and roast until it turns crunchy.

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COOL COMPLETELY

cool completely and transfer to mixi

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CHILLI POWDER - 1 TSP

add ½ tsp turmeric, 1 tsp chilli powder, small ball sized tamarind and ½ tsp salt

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BLEND

blend to a coarse paste without adding any water.

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ONION - HALF

transfer the masala powder to the pan, add ½ onion and 2 tbsp coriander.

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MIX WELL

mix well making sure everything is well combined.

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STUFF MASALA

now take the karela and stuff the masala into it. keep aside

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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

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ONION - 1 CHOPPED

add 1 onion, 1 tsp ginger garlic paste and saute well.

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CORIANDER POWDER

keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and 1 tsp garam masala

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SAUTE - LOW FLAME

saute until the spices turn aromatic

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TOMATO - 2 CHOPPED

now add 2 tomato and saute until the tomatoes turn soft and mushy

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STUFFED KERELA

add in stuffed karela and cook for a minute.

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JAGGERY - 2 TBSP

also add 2 tbsp jaggery, ½ tsp salt and 1 cup water

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ADJUST CONSISTENCY

stir well adjusting consistency as required

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SIMMER - 10 MINUTES

cover and simmer for 10 minutes or until karela gets cooked well

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READY TO EAT

finally, add 2 tbsp coriander and enjoy bharwa karela with roti or phulka

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