Awadhi Style Karela Ka Dulma Recipe – Stuffed Bitter Gourd in Yogurt Gravy
Awadhi cuisine offers a tantalizing variety of flavors, and the Awadhi Style Karela Ka Dulma is a perfect example of the region’s ability to turn even the most bitter of ingredients into a delectable dish. This recipe takes Karela (bitter gourd) – a vegetable often avoided due to its bitterness – and transforms it into a delicacy by stuffing it with a spiced filling and simmering it in a rich, creamy yogurt gravy. While this dish is a traditional favorite in the Awadh region, it is also diabetic-friendly, making it a healthy addition to anyone’s meal plan. Bitter gourd, though bitter in taste, is often recommended for those managing diabetes, adding both flavor and nutritional value to this wonderful recipe.
Ingredients
Ingredient | Quantity |
---|---|
Karela (Bitter Gourd / Pavakkai) | 2 medium-sized, cut into 2-inch cylindrical pieces, seeds scooped out |
Curd (Dahi / Yogurt) | 3 tablespoons |
Onions | 3, finely 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 |
Whole Almonds (Badam) | 5, blanched, skin peeled |
Salt | To taste |
Oil | For cooking |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Nutritional Information (Approximate)
Nutrient | Per Serving (1 serving) |
---|---|
Calories | 190 kcal |
Carbohydrates | 12g |
Protein | 4g |
Fat | 14g |
Fiber | 3g |
Sodium | 290mg |
Cholesterol | 0mg |
Note: Nutritional values may vary depending on specific ingredients used.
Instructions
Step 1: Prepare the Karela
- Start by thoroughly washing the karela (bitter gourd). Cut the gourd into 2-inch cylindrical pieces, and carefully scoop out the seeds and inner white flesh using a spoon, creating hollow cylinders.
- Place the hollowed-out pieces in a bowl of salted water and let them soak for about 10 minutes. This step helps reduce some of the natural bitterness of the karela.
Step 2: Make the Stuffing
- In a non-stick pan, heat a little oil over medium heat. Add kalonji (onion nigella seeds), ajwain (carom seeds), blanched almonds, and cashews (if using). Roast them for 2-3 minutes, stirring occasionally, until the nuts are lightly golden brown and fragrant.
- Allow the roasted mixture to cool slightly, then use a hand blender or mortar and pestle to grind the mixture into a coarse paste. Set this paste aside.
- In another pan, heat a tablespoon of oil over medium heat. Add onions, garlic, and green chilies (optional), and sauté until the onions become soft and translucent.
- Add the ground nut and spice paste to the pan with onions and garlic. Stir it well to combine, cooking for another 2 minutes to let the flavors meld together. Stir in coriander powder, turmeric powder, and amchur (dry mango powder), and cook for a minute more.
Step 3: Stuff the Karela
- Take the soaked and drained karela pieces and stuff them with the prepared spiced paste. Make sure to pack the stuffing tightly into each piece to ensure it holds together while cooking.
- In the same pan, heat a little more oil. Carefully place the stuffed karela pieces in the pan and lightly fry them, turning them occasionally to ensure they are browned and slightly crispy on the outside.
Step 4: Simmer in Yogurt Gravy
- Once the stuffed karelas are fried, lower the heat and add curd (yogurt) to the pan. Stir gently to coat the karela pieces in the yogurt mixture. The yogurt will combine with the oil and spices to form a creamy gravy.
- Season with salt to taste and cover the pan with a lid. Let it simmer on low heat for 10-12 minutes, allowing the karela to cook through and absorb the flavors from the stuffing and the yogurt gravy.
- Once the karela is tender and the gravy has thickened, remove from heat.
Step 5: Serve
- Serve the Awadhi Style Karela Ka Dulma hot, garnished with fresh coriander leaves if desired. It pairs wonderfully with Whole Wheat Lachha Paratha or Palak Raita for a complete meal.
Tips:
- Reducing Bitterness: Soaking the karela in salted water helps in reducing the bitterness. You can also scrape the inner flesh of the karela with a spoon to remove some of the bitterness.
- Yogurt Consistency: Ensure the yogurt is not too watery. Using full-fat yogurt creates a thicker, richer gravy. If needed, you can slightly whisk the yogurt before adding it to the pan to prevent it from curdling.
- Stuffing Variations: You can add other ingredients like roasted peanuts or poppy seeds to the stuffing for added texture and flavor.
Conclusion:
The Awadhi Style Karela Ka Dulma is a rich, flavorful dish that turns the humble bitter gourd into a treat for the taste buds. The stuffing of roasted nuts and spices balances out the bitterness of the karela, while the creamy yogurt gravy adds depth and richness to the dish. Whether you’re looking to try something new or incorporate more diabetic-friendly ingredients into your diet, this recipe is a must-try. Enjoy it as a side dish, or pair it with whole wheat parathas for a fulfilling meal!