Stuffed Karelas In Makhani Gravy Recipe

Ingredients

• 4 medium Karela (Bitter Gourd)
• 1/2 cup yellow moong dal (split yellow gram) soaked for 2 hours and drained
• 1/4 tsp cumin seeds (jeera)
• 1 chopped green chillies
• 1/2 tsp grated ginger (adrak)
• 1/4 tsp haldi powder (turmeric powder)
• salt (namak) to taste
• 1/2 tsp oil
• 1/4 cup chopped coriander (dhania)
• 3 medium sliced tomatoes
• 1 medium sliced onions
• 2 large sized cloves of chopped garlic (lehsun)
• 12 mm. (1/2") piece chopped ginger (adrak)
• 2 clove (laung / lavang)
• 1 stick of dalchini (cinnamon)
• 1/4 cup chopped red pumpkin (bhopla / kaddu)
• 1/2 tsp cumin seeds (jeera)
• 1/4 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp red chilli powder
• 1/2 cup low fat milk (0.1% fat)
• 1/2 tsp cornflour
• 1 tsp oil
• salt (namak) to taste

Steps

1. 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.
2. Blend the mixture into a smooth purée.
3. Heat the oil in a non-stick pan and add the cumin seeds.
4. When the cumin seeds crackle, add the puréed tomato mixture, kasoori methi, chilli powder and salt and simmer for 5 to 7 minutes.
5. Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.
6. Peel the bitter gourd and keep the peel aside for use in another recipe (Karela Theplas).
7. 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.
8. 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.
9. Add ½ cup of water, cover and allow the dal to cook on a slow flame till it is soft and sticky.
10. Add the coriander leaves and mix well. Cool a little.
11. 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.
12. Place the steamed bitter gourd on a serving plate and pour the hot makhani gravy over it.
13. Serve hot with chapatis.