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I hated Karela for obvious reasons and then I tasted this Coconut Stuffed Karela. Am a convert now.
Karela has a lot of health benefits and if you make it my style, it’s going to be a definite hit.
Some of my folks don’t mind the bitterness, so they leave the skin on, but I peel it off. Also, sometimes, the seeds and skin are used as a part of the stuffing, but I discard them.
Before buying make sure the karela’s are bit firm and a beautiful green. Do not buy the ones that are yellow or soft. I prefer to use the small ones.
Karela – 4-5 small firm
Ginger – a small piece
Grated dry Coconut – 1/2 cup
Turmeric – 2 tbsp
Salt – 2 tbsp
Jaggery – 1 tsp (Sugar can be used as substitute)
Tamarind- 1 tsp (Lemon can be used as substitute)
Green Chilies – 4
Garlic Cloves – 4
Coriander leaves – 1/2 cup
Cumin seeds – 1 tsp (optional)
Oil – 1 tbsp
Peel the karelas and remove the seeds from them. Discard the skin and seeds.
Add/massage salt and turmeric over and inside the karelas. Set aside for at least half an hour.
After half an hour, rinse the karelas thoroughly and boil it in for a minute or two in plain water.
Now for Stuffing, dry roast small pieces of coconut and grind it with chilies, jeera, salt, coriander leaves, jaggery, tamarind, garlic and ginger.
Stuff this mixture in the karelas and tie it with a string.
Heat some oil in a wok and shallow fry the karelas till crisp and brown.
Serve with Dal Chawal or Parathas.Enjoy.