Stuffed Karela/ kakarkaya Fry

 

Ingredients:

1. Karela - 8(medium size)
2. Cumin seeds - 1 tsp
3. Onion - 2(Large)
4. Salt to taste
5. Turmeric pwd - 1/4tsp
6. Besan - 2tsp
7. Ginger garlic paste - 1tsp
8. Seeds removed from the Karelas
9. Red chilli powder - 1 to 2tsp
10. Amchur powder - 1tsp
11. Chopped Coriander leaves - 2tsp
12. Sugar - 1tsp
13. Oil - 2tsp( for stuffing)
14. Oil - 3tsp( for frying the Karelas)

Method: 

1. Remove the outer skin of Karela and make a slit  lenthwise and remove 3/4th of the seeds. 
2. Chop Onions into fine pieces.

For stuffing:

• Heat oil in a pan , add all the ingredients in order except Karela (from 2 - 12) mentioned above and cook till the onions are soft and cooked.
• Cool this mixture.

• Now stuff the karela with the above mixture and tie them with a thread so that the stuff doesn’t come off when cooking.
• Heat 3 tsp of oil in a pan and add the stuffed Karelas and cook on medium to low heat and turn them gently  so that all the sides are cooked evenly.
• Goes well with hot rice.

Beerakaya chutney

 

Ridge gourd chutney can be made with Ridge gourd or even the skin alone when making curry with ridge gourd.

Ingredients:

1. Ridgegourd - 1
2. Onion - 1
3. Green chillies - 2 nos
4. Roasted chana dal - 1tsp
5. Fried Cashews - 1tsp
6. Curry leaves - few
7. Tamarind  pulp - 2tsp
8. Salt  to taste

For Tempering:

1. Urad dal - 1tsp
2. Mustard seeds - 1tsp
3. Cumin seeds - 1tsp
4. Curry leaves - few

Method:

• Cut Ridge gourd,onion  and green chillies into fine pieces.
• Add oil in a hot pan ,fry in low flame all the ingredients one after another.
• Mix all of them together and grind them into a required consistency.
• Temper the chutney with the tempering ingredients and enjoy with hot rice and ghee.