Awadhi Style Karela Ka Dulma Recipe: Stuffed Bitter Gourd in Yogurt Gravy
Awadhi cuisine, originating from the royal kitchens of Lucknow, is known for its rich flavors and unique cooking techniques. Among the many dishes that epitomize this culinary heritage is Karela Ka Dulma, a delightful preparation of stuffed bitter gourd simmered in a luscious yogurt gravy. While karela (bitter gourd) often garners mixed reviews due to its distinctive bitterness, this recipe transforms it into a flavorful dish that harmonizes the bittersweet notes with aromatic spices, making it a fantastic side dish for any meal. This recipe is not only a tribute to Awadhi cooking but is also diabetic-friendly, allowing everyone to enjoy the tantalizing flavors without compromising their dietary needs.
Ingredients
Here’s a detailed list of the ingredients you will need to prepare Awadhi Style Karela Ka Dulma:
| Ingredient | Quantity |
|---|---|
| Karela (Bitter Gourd / Pavakkai) | 2, cut into cylindrical shapes (2 inches long) |
| Curd (Dahi / Yogurt) | 3 tablespoons |
| Onions | 3, chopped |
| Garlic | 6 cloves, chopped |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 2 teaspoons |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Badam (Almonds) | 5, blanched and skins peeled |
| Salt | To taste |
| Sunflower Oil | For cooking |
Nutritional Information
To help you understand the nutritional profile of this dish, here’s a basic breakdown per serving:
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 150-200 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Fat | 8g |
| Saturated Fat | 1g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
This recipe yields 4 servings, making it a perfect addition to any family meal or a delightful dish for guests.
Instructions
Now, let’s dive into the step-by-step instructions to prepare the Awadhi Style Karela Ka Dulma:
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Prepare the Karela: Start by thoroughly cleaning the karela (bitter gourd) and cutting it into cylindrical pieces, each about 2 inches in length. Using a spoon, carefully remove the inner white part and seeds to hollow out the karela.
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Soak the Karela: To mitigate the bitterness of the karela, soak the hollowed pieces in a saltwater solution for about 15 minutes. This step not only reduces bitterness but also enhances the overall flavor.
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Make the Stuffing: While the karela soaks, prepare the stuffing. In a flat non-stick pan, heat a little sunflower oil over medium heat. Add the kalonji seeds, ajwain, and blanched almonds. Roast them for about 2 minutes until the nuts start turning golden brown and release their aroma.
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Blend the Stuffing: Using a hand blender or a food processor, blend the roasted nuts and seeds into a coarse paste. Set aside.
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Sauté the Aromatics: In another pan, heat some more sunflower oil. Add the chopped onions, garlic, and ginger. Sauté until the onions become translucent and soft.
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Combine the Mixtures: Once the onions are ready, add the prepared nut paste, along with coriander powder, turmeric powder, and amchur. Stir well to combine all the ingredients, allowing the flavors to meld together.
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Stuff the Karela: Take the stuffing mixture and tightly pack it into the hollowed karela pieces. Ensure that each piece is filled adequately to capture all the flavors.
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Fry the Stuffed Karela: In the same pan used for sautéing, add the stuffed karela. Fry them for about 5-7 minutes, turning occasionally until they are lightly golden on all sides.
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Prepare the Yogurt Gravy: Lower the heat and add the yogurt (curd) to the pan, ensuring it coats the karela evenly. Take care not to break the karela during this process. Stir gently and let it simmer for about 2 minutes with a lid on, allowing the flavors to infuse.
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Final Touches: Taste the gravy and adjust the salt as needed. Remove from heat once the karela is cooked through and tender.
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Serve: Present the Awadhi Style Karela Ka Dulma hot, garnished with fresh coriander leaves if desired. This dish pairs beautifully with Whole Wheat Lachha Paratha and a refreshing Palak Raita, creating a balanced meal that is both satisfying and health-conscious.
Conclusion
Awadhi Style Karela Ka Dulma is not just a dish; it is a celebration of flavors that showcases the art of stuffing vegetables in a way that highlights their best qualities. By blending the distinctive bitterness of karela with the richness of yogurt and aromatic spices, this recipe invites you to explore the depth of Awadhi cuisine while ensuring a nutritious and diabetic-friendly option. Whether you are serving it for a special occasion or as part of your everyday meal, this dish promises to impress with its elegance and taste. Enjoy the journey through flavors with this delightful stuffed bitter gourd recipe!
